The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on Quality Characteristics of Commercial Silken Tofu Products

주요 시판 연두부의 품질 특성 평가

  • Sim, Eun-Yeong (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Kim, Hong-Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Choi, Hye-Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) ;
  • Park, Jiyoung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
  • 심은영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김홍식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박혜영 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 최혜선 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 박지영 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2020.09.03
  • Accepted : 2020.09.28
  • Published : 2020.10.31
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Abstract

The purpose of this study was to compare the quality characteristics of silken tofu products from the commercial market in Korea. Seven types of commercial silken tofu were sampled and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity, moisture contents (total solid contents), crude protein and fat contents were evaluated. The TPA results suggest that the texture of silken tofu was very different from one another according to the type of and the amount of coagulant. The commercial silken tofu showed a range of pH 5.53~6.48, total acidity of 0.12~0.32%, soluble solid contents of 2.62~5.07 °Brix, salinity of 2.28~4.30%, and moisture contents of 87.10~92.24%, respectively. In terms of the coagulant of tofu, besides the GDL (glucono-δ- lactone), other coagulants such as MgCl2 for making 'silken tofu' in the Korean tofu market. The quality characteristics differed depending on the constituents of sample and the coagulants of tofu used. These results are expected to be useful in identifying new trends in the domestic silken tofu industry.

Keywords

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