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전두부와 일반두부의 품질 특성 비교

원문정보

Comparison of Quality Characteristics of Soybean Curd and Whole Soybean Curd

이형재, 신흥철, 김진영, 박근형, 이유석, 문영학, 문제학

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초록

영어

Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing.However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore,it was considered that the components contained in WSC might be different from those in SC and we compared their contentsof various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents weresignificantly higher in WSC than in SC. In addition, the carbohydrate and vitamin K1 contents of WSC tended to be higherthan those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showedthat the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Basedon their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

목차

Abstract
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 결과 및 고찰
 요 약
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저자정보

  • 이형재 Hyoung Jae Lee. 전남대학교 식품공학과 및 기능성식품연구센터(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
  • 신흥철 Heung-Chule Shin. 전남대학교 식품공학과 및 기능성식품연구센터(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
  • 이유석 You-Seok Lee. 전남농업기술원(Jeonnam Agricultural Research and Extension Service)
  • 김진영 Jin Young Kim. 전남대학교 식품공학과 및 기능성식품연구센터(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
  • 문영학 Young Hak Moon. (주)오성식품(Osung Food Co., Ltd.)
  • 박근형 Keun-Hyung Park. 전남대학교 식품공학과 및 기능성식품연구센터(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)
  • 문제학 Jae-Hak Moon. 전남대학교 식품공학과 및 기능성식품연구센터(Department of Food Science and Technology, and Functional Food Research Center, Chonnam National University)

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