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Characteristics of Soft Soybean Curds prepared with the Ultra Fine Whole Soybean Flour and Proteinases  

장희순 (충남대학교 식품공학과)
이상덕 (충남대학교 식품공학과)
이기택 (충남대학교 식품공학과)
오만진 (충남대학교 식품공학과)
Publication Information
Food Science and Preservation / v.10, no.2, 2003 , pp. 192-199 More about this Journal
Abstract
To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.
Keywords
soybean curd; proteinase; fine soybean powder;
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