Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant

홍승석,; 박원종,; 황기성,; 김관태,; 김기선,; 신승미,; 정경희,

doi:10.5762/kais.2012.13.8.3537

Journal of the Korea Academia-Industrial cooperation Society

2012

DOI: 10.5762/kais.2012.13.8.3537

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Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant

홍승석 홍승석¹,

박원종 박원종²,

황기성 황기성³

et al.

Abstract: Therefore, to establish optimal condition and composition with magnesium chloride emulsion as coagulant, this study compared its properties by the usage of 60%(w/w) magnesium chloride solution, lastly measured the characteristics of soybean curd coagulation, coagulation time, state of texture, and water separation ratio with using emulsion as coagulant. After all the experiments, when manufacturing magnesium chloride emulsion with using 70% of quantity of 60%(w/w) magnesium chloride solution, it had the best r… Show more

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Quality characteristics of tofu coagulated by deep ground sea-like water

Hwang¹,

Yoon²,

Kang³

et al. 2013

Korean Journal of Food Preservation

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Quality and sensory characteristics of tofu prepared with concentrated to 8 o Brix deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as MgCl2, CaSO4 and glucono-δ-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-δ-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent. Key words：deep ground sea-like water, tofu, coagulant, quality characteristics, sensory properties

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Quality characteristics of tofu coagulated by deep ground sea-like water

Hwang¹,

Yoon²,

Kang³

et al. 2013

Korean Journal of Food Preservation

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Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.)

Shin¹,

Kim²,

Hong³

2013

Korean journal of food and cookery science

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In this study the physiochemical characteristics and antioxidant activity of soybean curd were prepared with saltwort (Salicornia herbacea L.). The moisture and protein of the saltwort soybean curd showed no difference among the samples. Ash and lipid were found to be the highest in the soybean curd to which 20% saltwort was added. The contents of mineral(Fe, K, Mg, Zn) were highest in the soybean curd to which 20% saltwort was added, and Ca content was high in the soybean curd to which 16% and 20% saltwort was added. DPPH (1,1-dipheny1-2-picryl-hydrazyl) radical scavenging activity is a method of measuring the antioxidant power of food; this was high in the soybean curd to which 20% saltwort was added. Adding more saltwort led to higher scavenging activity. From the above results, it could be seen that the soybean curd, which is made by adding saltwort, contributed to enhancing the functionality of antioxidant activation and product quality.

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Quality Characteristics of Magnesium Chloride Emulsion Amount used the Soybean Curd Coagulant

Cited by 2 publications

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Quality characteristics of tofu coagulated by deep ground sea-like water

Quality characteristics of tofu coagulated by deep ground sea-like water

Physiochemical Characteristics and Antioxidant Activity of Soybean Curd Added with Saltwort (Salicornia herbacea L.)

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