오디분말을 첨가한 두부의 품질 특성

• 영문명: Quality Characteristics of Tofu added with Mulberry Powder
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 김향숙(Hyang Sook Kim) 이인선(In Seon Lee) 이솔(Sol Lee) 김준영(Jun Young Kim)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제13권 제2호, 125~134쪽, 전체 10쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2009.12.30

영문 초록

Physicochemical and sensory characteristics of tofu with various levels(0, 3, 9 and 9%) of mulberry powder were investigated in this study. 6% sample group(200.33 g) showed the highest yield of tofu. The 9% sample groups had significantly lower hardness compared to those of control group. The hunter L and b value of tofu decreased, whereas the a value increased with increases in the concentration of mulberry powder. Results of sensory characteristics showed significantly higher savory aroma, sweetness, softness, harshness, darkness and smoothness with 3% sample group at p<0.05. Acceptance test of tofu with 3% sample group indicated similar values compared to those of control.

목차

Abstract

Ⅰ. 서 론

Ⅱ. 재료 및 방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Tofu Mulberry Sensory Evaluation Physicochemical characteristics