- Volume 16 Issue 1
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Chemical and Textural Properties in Commercial Fermented Soybean Curds of Sufu
- Kim, Joo-Shin (School of Life Sciences, Food and Nutritional Sciences Programme, The Chinese University of Hong Kong) ;
- Lu, Ying (School of Life Sciences, Food and Nutritional Sciences Programme, The Chinese University of Hong Kong) ;
- Chung, Hau-Yin (School of Life Sciences, Food and Nutritional Sciences Programme, The Chinese University of Hong Kong)
- Received : 2011.02.22
- Accepted : 2011.03.08
- Published : 2011.03.31
A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine,
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