• Korean journal of food and cookery science
• /
• v.22 no.1 s.91
• /
• pp.30-36
• /
• 2006

Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.

• Preventive Nutrition and Food Science
• /
• v.8 no.3
• /
• pp.278-283
• /
• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.2
• /
• pp.69-74
• /
• 1994

In order to improve the shelf-life of Tofu, the elimination of contaminated bacteria by ozone treatment was examined. Tofu prepared from ozone treated-soybean was investigated for microbial, physicochemical and sensory changes during storage at 20$^{\circ}C$ and 30$^{\circ}C$. As a result of treatment in ozonic water by 2~4ppm/sec for 3 hours, 90~98% of the total bacteria in material soybean for Tofu was eliminated. At 20$^{\circ}C$, control Tofu prepared from ozone treated-soybean was found to be spoiled after 72 hous. Titratable acidity and sensory changes of Tofu was increased as spoilage of Tofu was progressed, but pH was decreased at the first day of storage, and after that it was increased. At 30$^{\circ}C$, there was no remarkable difference between Tofu of control and Tofu prepared from ozone treated-soybean.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.6
• /
• pp.737-742
• /
• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.72-78
• /
• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.27-31
• /
• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• Korean journal of food and cookery science
• /
• v.8 no.2
• /
• pp.117-122
• /
• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.3
• /
• pp.345-352
• /
• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• Korean journal of food and cookery science
• /
• v.10 no.4
• /
• pp.369-375
• /
• 1994

This study was carried out to investigate the effect of beany flavor elimination and the acceptability of tofu prepared with blanched soybean. The results were as follows: 1. The content and me total protein of soymilk prepared with blanched soybean were decreased comparing with those of soymilk prepared with raw soybean. But the yield of tofu was not changed by blanching the soybean. 2. The beany flavor(hexanal, 1-hexanol, and pentanoI) was decreased but the toasted nutty flavor(ethanol and propanol) were increased by blanching the soybean. 3. By heating of soymilk, most of volatile compounds was disappeared, but ethanol, hexanal and 1-hexanol were remained. The hexanal content of tofu prepared with raw soybean was eleven times higher than that of tofu prepared with blanched soybean. 4. The color of tofu prepared with blanched soybean was more yellower than that of control group. At the lower temperature of blending, the texture of tofu was more smooth and elastic. 5. The tofu prepared with blanched soybean was more tasteful.

• Preventive Nutrition and Food Science
• /
• v.14 no.1
• /
• pp.71-75
• /
• 2009

The effects of Rhynchosia volubilis (yakong) incorporation (0%, 10%, 20%, and 30%, w/w of soybeans) on quality and shelf life of tofu were investigated. Moisture content of tofu increased slightly with the increase in the level of yakong incorporation from 10% to 30% and no apparent relationships between yakong incorporation and the yield were found. Turbidity of soybean whey tended to increase with increased level of yakong incorporation where the values of 20% and 30% samples were significantly different from those of control and 10% sample (p<0.05). The different levels of yakong incorporation were found to have significant influence (p<0.05) on all the color characteristics of tofu. Tofu texture varied with the level of yakong incorporation in consistent pattern; however, there was no significant difference (p>0.05) in most cases. Tofu incorporated with yakong ($10{\sim}30%$) had a shelf life of above at least 1 day longer than that of the control tofu.