The effect of oyster shell powder on the extension of the shelf life of tofu
DC Field | Value | Language |
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dc.contributor.author | Kim, Young Soon | - |
dc.contributor.author | Choi, Yang Mun | - |
dc.contributor.author | Noh, Dong Ouk | - |
dc.contributor.author | Cho, Seung Yong | - |
dc.contributor.author | Suh, Hyung Joo | - |
dc.date.accessioned | 2021-09-09T06:26:48Z | - |
dc.date.available | 2021-09-09T06:26:48Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2007 | - |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/123102 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | QUALITY | - |
dc.subject | YIELD | - |
dc.subject | COAGULANT | - |
dc.subject | PROTEINS | - |
dc.subject | STORAGE | - |
dc.subject | CURD | - |
dc.subject | GELS | - |
dc.title | The effect of oyster shell powder on the extension of the shelf life of tofu | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Young Soon | - |
dc.contributor.affiliatedAuthor | Cho, Seung Yong | - |
dc.contributor.affiliatedAuthor | Suh, Hyung Joo | - |
dc.identifier.doi | 10.1016/j.foodchem.2006.07.040 | - |
dc.identifier.scopusid | 2-s2.0-33847056587 | - |
dc.identifier.wosid | 000245286800022 | - |
dc.identifier.bibliographicCitation | FOOD CHEMISTRY, v.103, no.1, pp.155 - 160 | - |
dc.relation.isPartOf | FOOD CHEMISTRY | - |
dc.citation.title | FOOD CHEMISTRY | - |
dc.citation.volume | 103 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 155 | - |
dc.citation.endPage | 160 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Chemistry | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Chemistry, Applied | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | YIELD | - |
dc.subject.keywordPlus | COAGULANT | - |
dc.subject.keywordPlus | PROTEINS | - |
dc.subject.keywordPlus | STORAGE | - |
dc.subject.keywordPlus | CURD | - |
dc.subject.keywordPlus | GELS | - |
dc.subject.keywordAuthor | shell powder | - |
dc.subject.keywordAuthor | tofu | - |
dc.subject.keywordAuthor | soybean curd | - |
dc.subject.keywordAuthor | shelf life | - |
dc.subject.keywordAuthor | sensory evaluation | - |
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