Effects of Oil and Sugar on SPI-Tofu Characteristics Under Model System

모델시스템에서 기름과 당이 분리대두단백 두부의 특성에 미치는 영향

  • 김동원 (신흥전문대학 식품영양학과) ;
  • 구경형 (한국식품개발연구원) ;
  • 최희숙 (세종대학교 식품공학과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1994.02.01

Abstract

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

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