오디분말을 첨가한 두부의 품질 특성

Quality Characteristics of Tofu added with Mulberry Powder

Physicochemical and sensory characteristics of tofu with various levels(0, 3, 9 and 9%) of mulberry powder were investigated in this study. 6% sample group(200.33 g) showed the highest yield of tofu. The 9% sample groups had significantly lower hardness compared to those of control group. The hunter L and b value of tofu decreased, whereas the a value increased with increases in the concentration of mulberry powder. Results of sensory characteristics showed significantly higher savory aroma, sweetness, softness, harshness, darkness and smoothness with 3% sample group at p<0.05. Acceptance test of tofu with 3% sample group indicated similar values compared to those of control.