논문 상세보기
pp.521-530
This study was conducted to compare the quality characteristics of commercial tofu products from the market in Korea. Seventeen types of commercial tofu samples were taken and their physicochemical properties, including soluble solid contents, salinity, pH, total acidity and moisture (total solid contents), were analyzed. The hardness of tofu was negatively correlated with the moisture contents of tofu (r=－0.667**). The commercial tofu showed pH 5.80~6.24, total acidity of 0.016~0.034%, soluble solids of 1.50~3.45 °Brix, salinity of 1.20~2.30%, and moisture content of 79.91~87.57%, respectively. All 17 tofu samples sold in the Korean market were prepared using crude MgCl2 and sea water as a coagulant. The quality characteristics vary depending on the constituent’s of soybeans, and the ratio and amount of coagulants of tofu used. The origin of soybean seeds affected the yellowness of tofu; tofu made from imported soybean showed a higher b value than domestic soybean. These results are expected to be useful for understanding trends in the domestic tofu industry.
서 론
재료 및 방법
1. 실험 재료
2. 수분함량 분석
3. 물성 분석
4. pH, 총산, 염도 및 당도 측정
5. 색도 분석
6. 주사전자현미경(SEM)을 이용 미세구조 관찰
7. 통계처리
결과 및 고찰
1. 시판 두부 제품의 기본 정보
2. 수분 및 물성 분석 결과
3. 미세구조 측정 결과
4. pH, 총산, 염도 및 당도 측정 결과
5. 색도 측정 및 단면 관찰 결과
요약 및 결론
감사의 글
References
