Studies on Quality Characteristics of Commercial Silken Tofu Products |
Sim, Eun-Yeong
(Dept. of Central Area Crop Science, National Institute of Crop Science, RDA)
Kim, Hong-Sik (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Park, Hye Young (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Choi, Hye-Sun (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) Park, Jiyoung (Dept. of Central Area Crop Science, National Institute of Crop Science, RDA) |
1 | Park GS, Lee SH, Park KN. 2007. The quality characteristics of Kanghwang (Curcuma aromatica Salab.) Tofu prepared with various coagulants. J East Asian Soc Diet Life 17:547-553 |
2 | Shih MC, Hou HJ, Chang KC. 1997. Process optimization for soft tofu. J Food Sci 62:833-837 DOI |
3 | Shurtleff W, Aoyagi A. 1996. Tofu and Soymilk Production: The Book of Tofu (II). p.115. Soyfoods Center, Lafayette |
4 | Song JH, Park JS, No YJ, Choi HJ. 2011. A study on the quality characteristics of soybean curd prepared with the addition of Opuntia humifusa fruit. Korean J Food Nutr 24:12-16 DOI |
5 | Tseng YC, Xiong YL. 2009. Effect of inulin on the rheological properties of silken tofu coagulated with glucono--lactone. J Food Eng 90:511-516 DOI |
6 | National Agricultural Products Quality Management Service [NAQS]. 2016 Traditional food quality certification system. Available from https://www.naqs.go.kr/goodfood/portal/certification/tradition3.jsp [cited 1 August 2020] |
7 | Park EJ, An SH, Park GS. 2006. Quality chracteristics of cuttlefish inky tofu prepared with various coagulants. Korean J Food Cult 21:653-660 |
8 | Xu B, Chang SKC. 2008. Total phenolics, phenolic acids, isoflavones, and anthocyanins and antioxidant properties of yellow and black soybeans as affected by thermal processing. J Agric Food Chem 56:7165-7175 DOI |
9 | Yang A, James AT. 2013. Effects of soybean protein composition and processing conditions on silken tofu properties. J Sci Food Agric 93:3065-3071 DOI |
10 | Choi HR, Choi EH. 2003. Screening of antimicrobial and antioxidative herb. J Nat Sci 15:123-131 |
11 | Hou HJ, Chang KC. 2003. Yield and textural properties of tofu as affected by the changes of phytate content during soybean storage. J Food Sci 68:1185-1191 DOI |
12 | AOAC. 2012. Official Methods of Analysis of AOAC International. 19th ed. Association of Official Analytical Communities |
13 | Hwang IG, Hwang Y, Kim HY, Lee JS, Jeong HS, Yoo SM. 2011. Quality characteristics of tofu (soybean curd) added with Cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40:999-1005 DOI |
14 | Jang HS, Yi SD, Lee KT, Oh MJ. 2003. Characteristics of soft soybean curds prepared with the ultra fine whole soybean flour and proteinases. Korean J Food Preserv 10:192-199 |
15 | Kim JY, Kim JH, Kim JK, Moon KD. 2000. Quality attributes of whole soybean flour tofu affected by coagulant and theirs concentration. Korean J Food Sci Techonol 32:402-409 |
16 | Korea Agro-Fisheries & Food Trade Corporation Food Information Statistics System [aTFIS]. 2020. 2019 Food information statistics system. Available from https://www.atfis.or.kr/article/M001050000/view.do?articleId=3391&page=&searchKey=&searchString=&searchCategory= [cited 3 August 2020] |
17 | Lee HJ, Hwang IK. 1994. Textural characteristics and microstructure of soybean curds prepared with different coagulants. Korean J Food Sci 10:284-290 |
18 | Choi GH, Kim KC, Lee KH. 2010. Quality and antioxidant characteristics of soft tofu supplemented with red ginseng extract during storage. J Korean Soc Food Sci Nutr 39:414-420 DOI |
19 | Ministry of Food and Drug Safety [MFDS]. 2019a. Korean Food Standards Codex. Available from http://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx=27 [cited 1 August 2020] |
20 | Lee SM, Hwang IK. 1997. Texture characteristics of soybean curds prepared with different coagulants and compositions of soybean-curd whey. Korean J Soc Food Sci 13:78-85 |
21 | Ministry of Food and Drug Safety [MFDS]. 2019b. Korean food standards codex. Available from http://www.foodsafetykorea.go.kr/foodcode/04_02_02.jsp?idx=820 [cited 3 August 2020] |
22 | Monma M, Ito M, Saito M, Chikuni K. 1994. Carotenoid components in soybean seeds varying with seed color and maturation stage. Biosci Biotechnol Biochem 58:926-930 DOI |
23 | Kim JS, Choi SY. 2008. Quality characteristics of soybean curd with Omija extract. Korean J Food Nutr 21:43-50 |
24 | Murekatete N, Zhang C, Karangwa E, Hua Y. 2015. Soft tofutype gels: Relationship between volatile compounds and sensory characteristics as affected by coagulants and raw materials. Int J Food Eng 11:307-321 DOI |
25 | Murekatete N, Hua Y, Chamba MVM, DJakpo O, Zhang C. 2014. Gelation behavior and rheological properties of saltor acid-induced soy proteins soft tofu-type gels. J Texture Stud 45:62-73 DOI |