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℃. After 7 days storage at 4℃, 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.

• 김민정(농촌진흥청 국립농업과학원 유기농업과) | Min-Jeong Kim
• 심창기(농촌진흥청 국립농업과학원 유기농업과) | Chang-Ki Shim Corresponding author
• 김용기(농촌진흥청 국립농업과학원 유기농업과) | Yong-Ki Kim
• 홍성준(농촌진흥청 국립농업과학원 유기농업과) | Sung-Jun Hong
• 박종호(농촌진흥청 국립농업과학원 유) | Jong-Ho Park
• 한은정(농촌진흥청 국립농업과학원 유기농업과) | Eun-Jung Han
• 김석철(농촌진흥청 국립농업과학원 유기농업과) | Cheol Kim