Nutritive Quality Evaluation of GDL Soybean Curds

GDL 두부의 품질 평가

This research aims to increase the extent of utilization of soybean curds coagulated with $Glucono-{\delta}-lactone$ (GDL) as a protein soarce by analyzing nutritive guality and preference to them. The curds were made from two kinds of soybean, domestic and imported. The results were as follows; 1. The yield of the domestic soybean curd was higher than that of the imported. 2. The total nitrogen and amino acid content of the GDL soybean curd were higher in the do- mestic while lipid and ash were higher in the imported one. 3. Rheological properties such as hardness, toughness, springiness and chewiness were higher in the domestic soybean curds than those of tile imported. 4. The 'L' values of the GDL soybean curds were higher in the domestic. However, there were no significant differences in the 'a' and 'b' values between the domestic and the imported soybeans. 5. According to the organoleptic the GDL soybean curds were not so favorable to our preferences .

본 실험은 국내산대두와 수입대두를 GDL로 응고 시킨 두부의 화학성분, 무기성분, 구성아미노산, 객관적 평가 및 관능검사를 실시하여 두부제품의 영양적인 면과 기호면을 분석 평가하여 단백질 급원식품으로서 그 이용도를 높이고자 한 것이다. 실험결과는 다음과 같다. 1. 두부의 수율은 D-GDL두부가 I-GDL 두부보다 높아 대두품종에 따른 차가 있었다. 2. 단백질함량은 D-GDL 두부가, 회분함량은 I-GDL 두부가 더 높았다. 3. 구성아미노산 함량은 보통두부의 아미노산 함량보다 높았으며 D-GDL 두부는 I-GDL 두부보다 높았다. 4. Hardness, toughness, springiness, chewiness는 D-GDL 두부가 I-GDL 두부에 비하여 그 값이 높았으며 elasticity, cohesiveness는 거의 차가 없었다. 5. 색상은 D-GDL두부가 I-GDL 두부보다 더 희었으며 a, b값은 거의 차가 없었다. 6. 기호면에서 볼 때 GDL 두부는 우리의 식성에 맞지 않았다.