Browse > Article
http://dx.doi.org/10.9799/ksfan.2011.24.3.451

Effects of Soybean Varieties on the Physicochemical and Sensory Characteristics of Tofu  

Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.3, 2011 , pp. 451-457 More about this Journal
Abstract
The purpose of this study was to evaluate the effects of soybean varieties on the physicochemical and sensory characteristics tofu. Five varieties of soybeans(Daewon, Jinpoung, Hwanggum, Jinmi, and Manni) were selected for these experiments. Proximate composition and total phenolic acids in the soybeans, and the moisture, turbidity, lightness, yield rate, texture characteristics, and sensory characteristics of the tofu were measured. The Hwanggum soybeans had the highest levels of crude lipid and crude ash. There was a significant difference in the moisture and yield rate of the tofu(p<0.05). The crude protein and crude lipid contents of the soybeans affected the hardness and springiness of the tofu. In sensory evaluations, significant differences(p<0.05) were shown in taste, texture, and overall acceptability depending on the tofu by soybean variety. Therefore, one should consider soybean varieties when manufacturing tofu.
Keywords
soybean; tofu; total phenolics content; texture; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 Seo YJ, Kim MK, Lee S, Hwang IK. 2010. Physicochemical characteristics of soybeans cultivated in different regions and the accompanying soybean curd properties. Korean J Food Cookery Sci 26:441-449
2 Yi ES, Yi YS, Yoon ST, Lee HG. 2009. Variation in antioxidant components of black soybean as affected by variety and cultivation region. Korean J Crop Sci 54:80-87
3 Yoo KM, Song MR, Ji EJ. 2011. Preparation and sensory characteristics of chocolate with added coffee waste. Korean J Food Nutr 24:111-116   DOI   ScienceOn
4 Lee SJ, Ahn JK, Kim SH, Kim JT, Han SJ, Jung MY, Chung IM. 2003. Variation in isoflavone of soybean cultivars with location and storage duration. J Agri Food Chem 51:3382- 3389   DOI   ScienceOn
5 Lo WY, Steinkraus KH, Hand DB, Hackler LR, Wikens WF. 1968. Soaking soybeans before extraction as it affects chemical composition and yield of soymilk. Food Technol 45:32
6 Saio K. 1979. Tofu-relationship between texture and fine structure. Cereal Foods World. J Food Quality 15:53-59
7 Kim SL, Lee YH, Chi HY, Lee SJ, Kim SJ. 2007. Diversity in lipid contents and fatty acid composition of soybean seeds cultivated in Korea. Korean J Crop Sci 52:348-357
8 Cho YS, Song J, Koo BC, Seo JH, Kim SD, Choi IS, Shin JC, Yang WH, Ha TJ. 2007. Effects of color differentiation and seed size of soybean on isoflavone concentration in soybean. Korean J Crop Sci 52:359-362
9 Chu YH, Chan CL, Hsu HF. 2000. Flavonid content of several vegetables and their antioxidant mushrooms(Agricus bisporus). J Sci Food Agric 80:561-570   DOI   ScienceOn
10 Kim MH, Shin MK, Hong GJ, Kim KS, Lee KA. 2010. Quality assessment of soybean curd supplemented with saltwort. Korean J Food Cookery Sci 26:406-412
11 Lee KW, Kim YJ, Lee HJ, Lee CY. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agri Food Chem 51:7292-7295   DOI   ScienceOn
12 Lee MY, Kim SD. 2004. Shelf-life and quality characteristics of tofu coagulated by calcium lactate. Korean J Soc Food Sci Nutr 33:412-419   DOI   ScienceOn
13 AOAC. 1990. AOAC, Official Methods of Analysis(15th edn.). Association of Official Analytical Chemists. Washington DC.
14 Lee S, Kim MK, Yoo KM, Park JP, Hwang IK. 2011. Development of mixed seasoning products for fish dishes using Korean Chili peppers. Korean J Food Nutr 24:132-137   DOI   ScienceOn
15 김우정. 콩 건강과 이용. 2006. 효일출판사, pp193-194