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http://dx.doi.org/10.5657/kfas.2009.42.3.190

Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat  

Ryu, Hong-Soo (Faculty of Food Science and Biotechnology, Pukyong National University)
Shin, Eun-Soo (Department of Food and Nutrition, Silla University)
Jang, Dae-Heung (Faculty of Mathematical Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.42, no.3, 2009 , pp. 190-196 More about this Journal
Abstract
To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.
Keywords
Freshwater crab; Seasoned tofu; Ingredients optimization;
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Times Cited By KSCI : 3  (Citation Analysis)
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