The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effects of Soybean Varieties on the Physicochemical and Sensory Characteristics of Tofu

대두 품종별 두부의 이화학적, 관능적 특성

  • Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
  • Received : 2011.08.25
  • Accepted : 2011.09.09
  • Published : 2011.09.30
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Abstract

The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.

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