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http://dx.doi.org/10.3746/jkfn.2010.39.7.986

Quality Characteristics and Mineral, Oxalate and Phytate Contents of Tofu Manufactured by Recommended Soybean Cultivars in Korea  

Kim, Ki-Chan (Dept. of Food Science and Technology, Chungbuk National University)
Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University)
Song, Hang-Lin (Dept. of Crop Science, Chungbuk National University)
Kim, Hong-Sig (Dept. of Crop Science, Chungbuk National University)
Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.7, 2010 , pp. 986-991 More about this Journal
Abstract
This study was conducted to investigate the changes of mineral, oxalate and phytate during tofu processing with Korean recommended soybean cultivars. Fourteen cultivars were selected by distribution of calcium, oxalate and phytate contents. Tofu was manufactured and analyzed for quality characteristics, mineral, oxalate and phytate contents. The yield and moisture contents of tofu ranged from 137.77% in Anpyeongkong to 201.91% of Geomjeongkong 4, and 74.42 (Bongeuikong)~80.01% (Hojangkong), respectively. The lightness (L-value), redness (a-value) and yellowness (b-value) ranged from 53.05 (Dawonkong) to 86.16 (Jipumkong 2), -2.04~5.85, and from 3.28 in Geomjeongkong 4 to 16.17 of Cheongjakong, respectively. The hardness of tofu with selected soybean cultivar ranged from 537.36 g (Dongpuktae) to 1696.05 g (Jinpumkong 2). The highest calcium content was 1.488 mg/g in Dawonkong, oxalate and phytate in tofu were high at 0.40 mg/g in Geomjeongkong 4 and 0.41 mg/g in Dawonkong, respectively. The transfer ratios of oxalate and phytate from soybean to tofu were ranged from 0.31~19.70 and 0.41~19.70%, respectively.
Keywords
soybean; tofu; quality characteristics; oxalate; phytate;
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