• Food Science and Preservation
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• v.23 no.6
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• pp.832-838
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• 2016

The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.302-309
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• 2014

In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

• Korean Journal of Organic Agriculture
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• v.26 no.2
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• pp.181-202
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• 2018

Most of eco-friendly agrifood processing enterprises in Korean rural area are small and medium-sized business. For this reason, it's hard for eco-friendly agrifood processing enterprises to neither analyze business performance for efficient business management nor establish their own business plan for rational decision-making. Therefore it's necessary to design effective mathematical programming model and to make practical application which can support rational management decision-making ensuring the stable business activity of eco-friendly agrifood processing enterprises. Accordingly this paper focuses on the designing and its application of multi-objective mathematical programming model using goal programming to support rational decision-making of eco-friendly agrifood processing enterprise. Hansalimanseongmachum Food Inc. which runs soy bean processing business making tofu based on regional-based soybean farms around Anseong City will be the specific case to apply multi-objective mathematical programming model in practice. And it will suggest measures to support rational management decision-making of other eco-friendly agrifood processing enterprises.