Quality Attributes of Whole Soybean flour Tofu Affected by Coagulant and Theirs Concentration

응고제 종류와 농도에 따른 전지대두분 두부의 품질

  • Kim, Ju-Young (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Kim, Jun-Han (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Kim, Jong-Kuk (Department of Food Sci. & Technol., Kyungpook National University) ;
  • Moon, Kwang-Deog (Department of Food Sci. & Technol., Kyungpook National University)
  • Published : 2000.04.30

Abstract

To investigate the textural and physical characteristics of WSF(whole soybean flour) tofu affected by coagulant and its concentration, $CaCl_2$, $CaSO_4$, $GDL(glucono-{\delta}\;lactone)$, $MgCl_2$, and some mixed coagulants were used in this study. Yields of WSF tofu coagulated with $CaSO_4$ and GDL were ranged 4.3-4.5(g/g WSF), but common tofu was 2.2-3.0(g/g soybean). As the water addition ratio increased, L and a value were increased while heating time increased, b value increased. L value of WSF tofu was lower and b value was higher than conventional tofu and 4 commercial tofus. Kinds of coagulant and its concentration significantly affected to textural properties of WSF tofu. As the concentration of coagulant increase, the hardness increased in most all coagulants. WSF tofu coagulated with $CaSO_4$ and GDL recorded low hardness and adhesiveness, and high springiness among the used coagulants at the same concentration. As the hardness increased, the gumminess and chewiness increased in most all coagulants. As coagulation temperature and molding pressure increase, hardness also increased. WSF tofu coagulated with 0.3% $CaSO_4+GDL$ was the most similar in the textural properties with conventional tofu and 4 commercial tofus. WSF tofu coagulated with 0.3% of $CaSO_4+GDL$ at $85^{\circ}C$, 10 times water addition, 5min. heating and $25.0g/cm^2$ molding pressure recorded the highest score in the sensory evaluation.

Keywords

whole soybean flour;tofu;coagulants;texture;quality attributes