The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Properties of Gelling Product prepared from Soybean Curd Residue with Addition of Gums

검류를 첨가하여 제조한 비지 젤화물의 물리적 품질특성

  • Lee, Seog-Won (Dept. of Food & Nutrition, Yuhan University) ;
  • Han, Sung-Hee (Institute of Life Science and Natural Resources, Korea University)
  • Received : 2013.07.31
  • Accepted : 2013.08.26
  • Published : 2013.09.30
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Abstract

The physical properties of jellified soybean curd residue (Biji) with the addition of various gums were investigated to optimize the direct availability of a by-product of the tofu production process. The lightness (L value) of the jellified Biji prepared with various gums was approximately 77~80, regardless of the concentration of gum used. Especially at the concentration of 0.1% and 0.3%, a pectin showed a significantly higher value compared with other gelling agents (carrageenan and agar). The strength of samples prepared on the basis of carrageenan showed the value of 335~569 $g/cm^2$ and 234~335 $g/cm^2$ according to the addition of locust bean gum and xanthan gum, respectively. On the other hand, the samples made with pectin and agar were 134~272 $g/cm^2$ and 50~215 $g/cm^2$, respectively. Where locust bean gum was used as a viscous agent, the adhesiveness of sample prepared by adding carrageenan was greater than those made with pectin or agar. The values were -6.0~-11.0 g, -2.7~-10.2 g and -3.7~-7.0 g, respectively. Overall, the strength and adhesiveness of samples according to increase of the added amount of Biji showed constantly increasing trend regardless of the type of gelling agent used. In the sample containing carrageenan this trend was most noticeable.

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