Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Shin, Woo-kyoung | - |
dc.contributor.author | Kim, Wook | - |
dc.contributor.author | Kim, Yookyung | - |
dc.date.accessioned | 2021-09-05T11:41:26Z | - |
dc.date.available | 2021-09-05T11:41:26Z | - |
dc.date.created | 2021-06-15 | - |
dc.date.issued | 2014-02 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/99396 | - |
dc.description.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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | PROTEIN | - |
dc.subject | SOYMILK | - |
dc.subject | SOYBEANS | - |
dc.subject | REMOVAL | - |
dc.subject | QUALITY | - |
dc.subject | COLOR | - |
dc.subject | GELS | - |
dc.title | Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, Wook | - |
dc.contributor.affiliatedAuthor | Kim, Yookyung | - |
dc.identifier.doi | 10.1007/s10068-014-0006-7 | - |
dc.identifier.scopusid | 2-s2.0-84894487825 | - |
dc.identifier.wosid | 000331998900006 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.1, pp.43 - 48 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 23 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 43 | - |
dc.citation.endPage | 48 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001855341 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | PROTEIN | - |
dc.subject.keywordPlus | SOYMILK | - |
dc.subject.keywordPlus | SOYBEANS | - |
dc.subject.keywordPlus | REMOVAL | - |
dc.subject.keywordPlus | QUALITY | - |
dc.subject.keywordPlus | COLOR | - |
dc.subject.keywordPlus | GELS | - |
dc.subject.keywordAuthor | low-fat soy flour | - |
dc.subject.keywordAuthor | low-fat soymilk | - |
dc.subject.keywordAuthor | low-fat tofu | - |
dc.subject.keywordAuthor | texture | - |
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