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Development of Optimum Processing Conditions for Soybean Curd  

Han, Myeong-Ryun (단국대학교 식품공학과)
Kim, Ae-Jeong (혜천대학 식품영양과)
Jeong, Kun-Seop (연세대학교 생물자원공학과)
Lee, Su-Jeong (부천대학 식품영양과)
Kim, Myeong-Hwan (단국대학교 식품공학과)
Publication Information
Food Engineering Progress / v.10, no.1, 2006 , pp. 66-70 More about this Journal
Abstract
We selected five major factors among soybean curd processing parameters based on pre-experimental data, which were significantly affected on the quality of soybean curd product. The selected five major factors were coagulation temperature, coagulation time, pressing pressure, coagulant concentration and soya milk concentration. The changes of the sensory hedonic scores of soybean curd product on the processing conditions were analyzed by response surface methodology. The 27 experimental points were designed using a central composite method. Affecting factor for the sensory hedonic scores of soybean curd product was arranged according to soya milk concentration, coagulation temperature, coagulant concentration, pressing pressure and coagulation time. Soya milk concentration and coagulation temperature were significant factors at the 5% level. The optimum processing conditions for soybean curd were coagulation temperature(60°C). coagulation time(27.2 min). pressing pressure(45,45 gf/cm2), coagulant concentration( 1.44%) and soya milk concentration(5.0 °Brix). The sensory hedonic score of soybean curd product was 6.2 with above optimum processing conditions.
Keywords
soybean curd; sensory evaluation; optimization;
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