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Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.678-683
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.678
 Title & Authors
Effect of Different Coagulants on Quality of Tofu Incorporated with Persimmon Fruit Powder
Lee, Yun-Rae; Chung, Hun-Sik; Seong, Jong-Hwan; Moon, Kwang-Deog;
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 Abstract
The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono--lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono--lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono--lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono--lactone. The results suggested that glucono--lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.
 Keywords
tofu;coagulant;soybean;persimmon;
 Language
Korean
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