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Rheological Properties of Soymilk and Curd Prepared with Micronized Full-fat Soyflour

콩미세분말로 제조된 두유 및 전두부의 물성

  • 심재진 (계명대학교 식품가공학전공) ;
  • 서지현 (계명대학교 식품가공학전공) ;
  • 소한섭 (계명대학교 식품가공학전공) ;
  • 유병승 (동국대학교 식품공학과) ;
  • 이삼빈 (계명대학교 식품가공학전공)
  • Published : 2003.02.01

Abstract

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

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