Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour
- Authors
- Shin, Woo-kyoung; Kim, Wook; Kim, Yookyung
- Issue Date
- 2월-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- low-fat soy flour; low-fat soymilk; low-fat tofu; texture
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.1, pp.43 - 48
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 1
- Start Page
- 43
- End Page
- 48
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/99396
- DOI
- 10.1007/s10068-014-0006-7
- ISSN
- 1226-7708
- Abstract
- The potential of supercritical CO2 (SC-CO2) extracted soy flour was evaluated as a raw material for functional foods. The fat content in SC-CO2 soy flour was reduced from 19.5% to 7.1%, which influenced some textural and sensory properties of soymilk and tofu. The viscosity of low-fat soymilk decreased from 50 to 40 cp. Low-fat tofu had a higher yield of 69.7%, compared to a yield of 60.8% for full-fat soymilk. The two types of tofu had similar flavor and texture intensity sensory scores, although low-fat tofu had a reduced score for roasted, nutty flavor than full-fat tofu. The pH of a low-fat tofu immersion solution during 30 days of storage was lower than for a full-fat tofu solution, particularly during the first 6 days. A low-fat tofu that is similar to full-fat tofu can be prepared using SC-CO2 extracted soy flour.
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Collections - Graduate School > Department of Plant Biotechnology > 1. Journal Articles
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