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Preparation and Characteristics of Soybean Curd Using Cuttle Bone Powder Treated with Acetic Acid  

Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Cho, Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Applied Biological Chemistry / v.46, no.2, 2003 , pp. 101-106 More about this Journal
Abstract
Soybean curd was prepared using cuttlebone powder treated with acetic acid (ATC), and its characteristics were determined. Soybean protein was coagulated by adding calcium chloride, magnesium chloride, and ATC at 0.7, 1.2, and 0.9%, respectively, or higher. Yield, white index, texture, and sensory evaluations revealed the optimal concentration of ATC for preparation of soybean curd was 2.0% of total soybean weight. The proximate compositions of soybean curd prepared by adding 2.O% ATC were 75.9%, 12.6%, 1.9%, 5.3%, 6.60, and $1.0×10^4$ CFU/g in for moisture, crude protein, crude ash, crude lipid, pH, and viable cell count, respectively. Although white index and mineral content of both soybean curds were similar, texture of ATC-prepared soybean curd was superior to that of soybean curd prepared with 1.5% calcium chloride.
Keywords
cuttle bone powder treated with acetic acid; calcium agent; soybean curd; coagulants;
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