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http://dx.doi.org/10.9721/KJFST.2011.43.3.329

Quality Characteristics of Tofu with Added Astringent Persimmon Powder  

Lee, Yun-Rae (Department of Food Science and Technology, Kyungpook National University)
Chung, Hun-Sik (Food and Bio-Industry Research Institute, Kyungpook National University)
Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University)
Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.3, 2011 , pp. 329-333 More about this Journal
Abstract
Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.
Keywords
persimmon; soybean; tofu; coagulant; quality property;
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Times Cited By KSCI : 11  (Citation Analysis)
Times Cited By SCOPUS : 0
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