한국식품조리과학회지 (Korean journal of food and cookery science)
- 제6권3호통권12호
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- Pages.33-41
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
여러가지 단백질 첨가로 인한 두부의 특성변화
The Characteristic Changes of Soybean Curds by Addition of Several Types of Protein
- Pyun, Jin-Won (Dept. of Food & Nutrition, Soowon College of Nursing) ;
- Hwang, In-Kyeong (Dept. of Food & Nutrition, Seoul National University)
- 발행 : 1990.08.31
초록
This study was conducted to compare the characteristics of the ordinary soybean curd and 3 protein-adding soybean curds (soy protein, casein, gelatin). The sensory evaluation, textural analysis by Instron Universal Testing Machine & the microstructure analysis by SEM for 4 soybean curds were carried out. The results were as follows: 1. In sensory evaluation. 1) The differentiation of soybean curds was greatly explained by `hardness in mouth' through ANOVA test. 2) Discriminant analysis showed that the properties of casein soybean curd were different from those of other three soybean curds by discriminant function I, and the properties of soy protein soybean curd were slightly different from those of ordinary and gelatin soybean curds by discriminant function II. 2. In textural analysis by Instron, protein-adding soybean curds showed significantly lower hardness than ordinary soybean curd. 3. In microstructure analysis by SEM, soy protein soybean curd showed regular, good honeycomb-like network structure and other soybean curds showed lumpy network. The structure of gelatin soybean curd was slightly similar to that of ordinary soybean curd.
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