Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Tofu Qualities as Influenced by Soybeans Storage Temperatures

콩의 저장온도가 두부 품질에 미치는 영향

  • 이현자 (안성산업대학교 가정학과) ;
  • 설민숙 (안성산업대학교 가정학과) ;
  • 차보숙 (수원여자대학 식품영양과) ;
  • 육홍선 (한국원자력연구소 방사선식품공학연구실)
  • Published : 1998.10.01
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Abstract

Hwangkeum Kong was stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5$^{\circ}C$ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5$^{\circ}C$ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at $25^{\circ}C$ and 35$^{\circ}C$ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The color of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5$^{\circ}C$ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).

Keywords

References

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