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Quality characteristics of white (Baktae) and black (Seoritae) soybean curds coagulated by Omija extract
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 1,  2016, pp.42-48
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.1.42
 Title & Authors
Quality characteristics of white (Baktae) and black (Seoritae) soybean curds coagulated by Omija extract
Cheigh, Chan-Ick; Moon, Hey-Kyung; Lee, Su-Won; Kim, Jong-Kuk;
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 Abstract
In order to investigate the utilization of the Omija (Schizandra chinensis Baillon) extract as a natural coagulant for manufacturing soybean curd, the quality characteristics of white (Baktae) and black (Seoritae) soybean curds, coagulated by the Omija extract or , were evaluated. Crude protein ( and , respectively) and crude lipid ( and , respectively) contents of white and black soybean curds coagulated using the Omija extract were higher than those coagulated using . Black soybean curds coagulated using the Omija extract showed higher L, a, and b values than those using . The most abundant amino acid in white and black soybean curds coagulated using the Omija extract was arginine (3.74 and 3.71 mg/100 g, dry basis, respectively). The amounts of Ca, K, Mg, and Na were the highest in both soybean curds prepared with the Omija extract. The sensory evaluation (color, flavor, taste, texture, and overall preference) showed that white and black soybean curds coagulated using the Omija extract were more preferred than those produced using . The results suggested that using the Omija extract as a natural coagulant agent could improve the quality and sensory characteristics of soybean curds.
 Keywords
Omija;soybean curd;natural coagulant;Baktae;Seoritae;
 Language
Korean
 Cited by
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