Quality Characteristics and Antioxidant Activities of Soybean Curd Products Containing Small Black Soybean
2007
Kim, J.H. (Kyungwon University, Seongnam, Republic of Korea) | Lee, Y.T. (Kyungwon University, Seongnam, Republic of Korea), E-mail: ytlee@kyungwon.ac.kr
Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties domonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness.
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