논문 상세보기
pp.136-141
강황 추출물 첨가 두부의 저장 중 품질 변화를 조사한 결과 에서는 품질의 변화가 일어나지 않았다. 에서 저장한 경우 강황 추출물 첨가구가 대조구에 비해 pH는 높고 산도는 낮았으며, 총균수는 2-3 log cycle 적어 저장성 증진 효과를 나타내었다. 강황 추출물 첨가 두부의 저장 중 조직감은 저장 온도에 관계없이 대조구에 비하여 강황 추출물 첨가구의 hardness, choesiveness, springiness가 높게 나타났으며 첨가농도가
The effects of various concentrations (0.01% 0.02% both v/v) of a Turmeric (Curcuma aromatica Salab.) ethanol extract (CE) on the shelf life of tofu were investigated during tofu storage for 12 d at . The total number of bacteria in tofu containing 0.02% CE was ca. 100 1,000-fold lower than that of the control after this period Tofu containing CE had a lower pH then did control curd, but was higherin titratable acidity, during the storage period. Measurement of hardness, cohesiveness, and springiness of tofu containing CE were higher than those of control during storage. Each of these parameters of texture value improved (increased) with an increase in the concentration of CE in tofu The degree of whiteness of tofu did not differ between samples with or without CE. The yellowness of tofu increased after addition of CE. The overall acceptability of tofu containing CE was lower than that of control.
