Food Science and Biotechnology

  • 제17권6호
  • /
  • Pages.1383-1386
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Quality Characteristics of Colored Soybean Curd Containing Paprika (Capsicum annuum L.)

  • Jeon, Eun-Raye (Department of Food Technology, Sunghwa College) ;
  • Jung, Lan-Hee (Department of Home Economics Education, Hunan Ecology Research Institude Chonnam National University)
  • 발행 : 2008.12.31
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초록

This study was conducted to examine the quality characteristics of soybean curd containing red paprika juice (RPJ) and green paprika juice (GPJ). The proximate compositions of RPJ showed higher levels of ash, carbohydrate, and vitamin C than GPJ. The yield of soybean curd was not significantly different with the level of RPJ and GPJ. However there was a significant decrease in the pH and an increase in the acidity with the addition of RPJ and GPJ. The L, a, and b values of soybean curd containing RPJ and the L value of soybean curd containing GPJ were significantly different. The hardness and chewiness of soybean curd containing RPJ and GPJ increased significantly with the level of juice.

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