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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2005.2
- 수록면
- 91 - 99 (9page)
이용수
초록· 키워드
오류제보하기
The effect of medicinal herb powder addition on the
physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.
physicochemical characteristics of silk-tofu was investigated. Moisture content of silk-tofu decreased during the storage. The pH value of silk-tofu decreased a little until 2 days' storage, and then increased rapidly. The chromaticity of L value decreased for all silk-tofu during the storage. The a value increased a little at initial storage, and then tended to decrease, while b values increased significantly during storage. The contents of free amino acid were 4 times higher in silk-tofu than those in market tofu. Hardness, gumminess and chewiness of all silk-tofu increased rapidly during storage. Cohesiveness values decreased a little at initial storage, and then kept to increase upon storage. Generally, the total plate counts of bacteria of all silk-tofu increased during storage, and those of silk tofu with added medicinal herb powder were shown to be significantly lower than those in control. In sensory evaluation, color, structure, softness and overall acceptability of silk tofu with added dangui powder(dang-T) and control(con-T) were about to be high, and nutty taste and flavor of control silk-tofu was the highest in score.
목차
Abstract
서 론
실험재료 및 방법
실험 결과 및 고찰
요약 및 결론
문 헌
참고문헌 (21)
참고문헌 신청
이성우 (1992) 동아시아속의 고대 한국식생활사 연구. 향문사, 서울.
정동효 (1992) 콩의 科學. 대광서림, p 79.
AOAC (1999) Official methods of analysis, 14th ed. Association of official analytical chemists, Washington DC p 31.
Choi KS (1988) Some Problems against Tofu goods-Composition and Market Circulation System-. Korean Soybean Digest 5: 1-9.
Harrigan WF, McCance, ME (1976) Laboratory methods in food and dairy microbiology. Academic Press, London, NY. p361.
정동효 (1992) 콩의 科學. 대광서림, p 79.
AOAC (1999) Official methods of analysis, 14th ed. Association of official analytical chemists, Washington DC p 31.
Choi KS (1988) Some Problems against Tofu goods-Composition and Market Circulation System-. Korean Soybean Digest 5: 1-9.
Harrigan WF, McCance, ME (1976) Laboratory methods in food and dairy microbiology. Academic Press, London, NY. p361.
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UCI(KEPA) : I410-ECN-0101-2009-594-014497327