Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 16 Issue 1
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- Pages.58-64
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- 2001
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Application of Quantitative Descriptive Analysis to Commercial Soybean Curd
시판 두부의 품질 평가시 정량적 묘사 분석의 적용
- Suh, Dong-Soon (Department of Foods and Nutrition, Ewha Womans University) ;
- Kim, Shin-Hae (Department of Foods and Nutrition, Ewha Womans University) ;
- Hong, Jae-Hee (Pulmuone Research Center) ;
- Kim, Kwang-Ok (Department of Foods and Nutrition, Ewha Womans University)
- Published : 2001.02.27
Abstract
This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.