Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Tofu Stake with Turmeric(Curcuma longa L.)

강황 두부 스테이크의 품질 특성

  • Kim, Ji-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Hye-Sun (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Na-Young (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu)
  • 김지영 (대구가톨릭대학교 식품.외식산업학부) ;
  • 박혜선 (대구가톨릭대학교 식품.외식산업학부) ;
  • 박나영 (대구가톨릭대학교 식품.외식산업학부) ;
  • 이신호 (대구가톨릭대학교 식품.외식산업학부) ;
  • 박금순 (대구가톨릭대학교 식품.외식산업학부)
  • Published : 2008.06.30
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Abstract

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

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