동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제19권2호
  • /
  • Pages.231-237
  • /
  • 2009
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

홍어 분말 첨가 두부의 품질 특성

Quality Characteristics of Tofu Prepared with Various Concentrations of Skate(Raja kenojei) Powder

  • 김경희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Kim, Kyung-Hee (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 투고 : 2008.12.04
  • 심사 : 2009.04.03
  • 발행 : 2009.04.30
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초록

The principal objective of this study was to determine the quality characteristics of tofu prepared with the addition of skate (Raja kenojei) powder. The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the used skate powder were 5.34%, 14.15%, 1.90%, 76.60%, and 2.08%, respectivly. The yield rate of the tofu did not differ significantly with the level of added skate powder; however, significant reductions in pH and a significant increase in acidity were observed. The L and b values of the tofu decreased with increases in the amount of added skate powder in the formulation, whereas the a values increased directly with the amount of added skate powder. Furthermore, hardness was increased significantly as the level of skate powder increased. In terms of overall acceptability, the preferred tofu samples were the control and the group to which, 1.0% skate powder was added.

키워드

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