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Quality characteristics of tofu coagulated by apricot juice  

Lee, Sun-Ju (Department of Foodservice Management, Catholic University of Daegu)
Chung, Eio-Sook (Department of Hotel Culinary Arts, Daegu Polytechnic Collage)
Park, Geum-Soon (Department of Foodservice Management, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 825-831 More about this Journal
Abstract
This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.
Keywords
apricot juice; tofu(soybean curd); quality characteristics;
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Times Cited By KSCI : 2  (Citation Analysis)
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