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http://dx.doi.org/10.3746/jkfn.2003.32.1.075

Rheological Properties of Soymilk and Curd Prepared with Micronized Full-fat Soyflour  

심재진 (계명대학교 식품가공학전공)
서지현 (계명대학교 식품가공학전공)
소한섭 (계명대학교 식품가공학전공)
유병승 (동국대학교 식품공학과)
이삼빈 (계명대학교 식품가공학전공)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.1, 2003 , pp. 75-81 More about this Journal
Abstract
Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.
Keywords
micronized full-fat soyflour; viscosity; coagulant; tofu;
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Times Cited By KSCI : 2  (Citation Analysis)
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