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http://dx.doi.org/10.3746/jfn.2008.13.2.117

Physical Characteristics and Consumer Acceptance of Tofu as Influenced by Water Dropwort  

Seog, Eun-Ju (Department of Food Science and Engineering, Daegu University)
Kim, Hye-Ran (Department of Food Science and Engineering, Daegu University)
Lee, Jun-Ho (Department of Food Science and Engineering, Daegu University)
Publication Information
Preventive Nutrition and Food Science / v.13, no.2, 2008 , pp. 117-121 More about this Journal
Abstract
The effects of water dropwort on the physical characteristics of tofu were investigated and consumer acceptance test was conducted. pH decreased significantly with increasing water dropwort concentration from 0 to 3%, whereas titratable acidity showed the reverse trend (p<0.05). The amount of water dropwort did not significantly influence the moisture content up to 2% substitution (p>0.05). Turbidity increased significantly with increasing water dropwort concentration (p<0.05). A significantly lower moisture content in 3% water dropwort tofu may be attributed to the denser structure and hardness of that was significantly higher than those of the other samples (p<0.05). Even though $a^*$-values of 3% water dropwort tofu was lower than that of control, $a^*$-values increased significantly with increasing water dropwort content (p<0.05). On the contrary, $b^*$-values decreased significantly with increasing water dropwort content (p<0.05). 2% water dropwort tofu was found to be the best with respect to its overall acceptability score.
Keywords
physical characteristics; consumer acceptance; water dropwort; tofu;
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Times Cited By KSCI : 9  (Citation Analysis)
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