PREPARATION OF FUNCTIONAL TOFU ADDED GARLIC AND CALCIUM LACTATE AS A COAGULANT

• 作 者: Sun Hee Cheong Mee Ree Kim Kyung Ja Chang
• 机 构: Department of Food and Nutrition, Chungnam National University, Daejeon 305-764, KOREA;Department of
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年1期

　　The objective of this study was to investigate the effects of calcium lactate as a coagulant and garlic on the quality of tofu in order to extend the shelf life of tofu.The yield of tofu was expressed as the fresh weight oftofu obtained from 1000 ml of soymilk.The color and texture properties were evaluated with spectrocolorimeter (Hunterlab model CQ Ⅱ/UNI-120) and TA XT2 Texture Analyzer (Stable Micro Systems,Goldaming,Surrey,UK),respectively.The viable cell numbers were determined as colony forming units (CFU) per ml.Statistical analysis of data was carded out using the SPSS 12.0 program.