Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 27 Issue 3
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- Pages.336-341
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- 1995
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- 0367-6293(pISSN)
Textural Properties of Soygel with Added Alginate and Pectin
Alginate와 pectin 첨가에 의한 콩묵의 텍스쳐 특성
- Choi, Hee-Sook (Department of Food Science, Sejong University) ;
- Park, Hye-Jeen (Department of Food and Nutrition, Hanyang University) ;
- Kim, Woo-Jung (Department of Food Science, Sejong University)
- Published : 1995.06.30
Abstract
Effect on alginate, pectin and Ca salts on textural properties of whole soybean gel(soygel) was investigated. The soygel was prepared by addition of sodium alginate, pectin and Ca salts into whole soy flour(300 mesh, WSF) suspension followed by through mixing. Addition of sodium alginate or pectin into WSF suspension significantly increased the hardness, adhesiveness and cohesiveness of the gel. The most uniform gel was obtained by
Alginate, pectin과 Ca염이 콩묵의 텍스쳐 특성에 미치는 영향을 조사하였다. 콩묵은 전지대두분(300 mesh) 분산액에 sodium alginate나 pectin 및 Ca염을 첨가한 다음 혼합하여 제조하였다. Sodium alginate나 pectin을 전지대두분 분산액에 첨가했을 때 견고성, 부착성, 응집성은 유의적으로 증가하였다. 가장 균일한 콩묵은 전지 대두분의
Keywords
- whole soybean flour;
- soybean gel(soygel);
- alginate;
- pectin Ca salts;
- textural properties;
- sensory properties