Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

콩의 종류와 건조 방법에 따른 비지 분말의 이화학적 특성

  • Eun Ji Kim (Department of Food and Cooking Science Suncheon University) ;
  • Hee Nam Jung (Department of Food and Cooking Science Suncheon University)
  • 김은지 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2023.09.15
  • Accepted : 2023.10.23
  • Published : 2023.10.31
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Abstract

This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freeze-drying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

Keywords

Acknowledgement

This work was supported by a Research promotion program of SCNU.

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