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 Added with Shrimp Powder

새우 분말 첨가가 두부의 품질 특성에 미치는 영향

  • Cho, Hee-Sook (Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 김경희 (목포대학교 생활과학부 식품영양학)
  • Received : 2009.06.10
  • Accepted : 2009.09.11
  • Published : 2009.10.31
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Abstract

This study was conducted to investigate the quality characteristics of tofu prepared with the addition of shrimp powder. Moisture, crude ash, carbohydrate, crude protein, crude lipid of the used shrimp powder were 3.81%, 0.70%, 42.15%, 49.36%, and 3.98%, respectivly. The yield rate of the tofu did not differ significantly according to the level of added of shrimp powder, however there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu were decreased as the amount of shrimp powder in the formulation increased, whereas the a values was increased. Furthermore, hardness was significantly increased as the level of shrimp powder increased. In terms of overall acceptability, the preferred tofu samples were the control and that containing 2.0% shrimp powder addition group.

Keywords

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