The effect of oyster shell powder on the extension of the shelf life of tofu
- Authors
- Kim, Young Soon; Choi, Yang Mun; Noh, Dong Ouk; Cho, Seung Yong; Suh, Hyung Joo
- Issue Date
- 2007
- Publisher
- ELSEVIER SCI LTD
- Keywords
- shell powder; tofu; soybean curd; shelf life; sensory evaluation
- Citation
- FOOD CHEMISTRY, v.103, no.1, pp.155 - 160
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 103
- Number
- 1
- Start Page
- 155
- End Page
- 160
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/123102
- DOI
- 10.1016/j.foodchem.2006.07.040
- ISSN
- 0308-8146
- Abstract
- The effects of oyster shell powder addition (0%, 0.05%, 0.1% and 0.2% of soy milk) on quality and shelf life of tofu (soybean curd) were investigated. Yield and moisture of tofu prepared with 0.1% of shell powder were higher than that coagulated with a single use of MgCl2,. Syneresis was low when shell powder was added to tofu, but higher when MgCl2 was added. Shell powder addition (0.05% and 0.2% of soymilk) showed a high level in hardness and gumminess comparing with tofu prepared with a single use of MgCl2,. However, there was no significant difference (p > 0.05) between 0.05% and 0.2% addition of shell powder. When 0.05% of shell powder was added, overall acceptability showed a high score because tofu had a good mouthfeel, moderate firmness and lower beany-flavour. However, there was not a significant difference (p > 0.05) between no addition and 0.05% and 0.1% addition of shell powder. Tofu prepared with shell powder (0.05% and 0.1% addition) had a shelf life of above 2 days longer than that prepared with a single use Of MgCl2. The addition of shell powder (0.05% and 0.1%) for tofu manufacturing resulted in a good sensory evaluation and the extension of shelf life. (c) 2006 Elsevier Ltd. All rights reserved.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
- College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
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