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.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 수분, 조단백, 조지방 분석
    3. pH, 총산, 염도 및 당도 측정
    4. 색도 분석
    5. 물성 분석
    6. 통계처리
결과 및 고찰
    1. 시판 연두부 제품의 기본 정보
    2. 수분, 조단백 및 조지방 분석 결과
    3. pH, 총산, 염도 및 당도 측정 결과
    4. 색도 측정 결과
    5. 물성 측정 결과
    6. 상관관계 분석
요약 및 결론
References

• 심은영(농촌진흥청 국립식량과학원 중부작물부) | Eun-Yeong Sim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Corresponding author
• 김홍식(농촌진흥청 국립식량과학원 중부작물부) | Hong-Sik Kim (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
• 박혜영(농촌진흥청 국립식량과학원 중부작물부) | Hye Young Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
• 최혜선(농촌진흥청 국립식량과학원 중부작물부) | Hye-Sun Choi (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
• 박지영(농촌진흥청 국립식량과학원 중부작물부) | Jiyoung Park (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)