The effect of oyster shell powder on the extension of the shelf life of tofu

Young Soon Kim, Yang Mun Choi, Dong Ouk Noh, Seung Yong Cho, Hyung Joo Suh

Research output: Contribution to journalArticle

30 Citations (Scopus)

Abstract

The effects of oyster shell powder addition (0%, 0.05%, 0.1% and 0.2% of soy milk) on quality and shelf life of tofu (soybean curd) were investigated. Yield and moisture of tofu prepared with 0.1% of shell powder were higher than that coagulated with a single use of MgCl2. Syneresis was low when shell powder was added to tofu, but higher when MgCl2 was added. Shell powder addition (0.05% and 0.2% of soymilk) showed a high level in hardness and gumminess comparing with tofu prepared with a single use of MgCl2. However, there was no significant difference (p > 0.05) between 0.05% and 0.2% addition of shell powder. When 0.05% of shell powder was added, overall acceptability showed a high score because tofu had a good mouthfeel, moderate firmness and lower beany-flavour. However, there was not a significant difference (p > 0.05) between no addition and 0.05% and 0.1% addition of shell powder. Tofu prepared with shell powder (0.05% and 0.1% addition) had a shelf life of above 2 days longer than that prepared with a single use of MgCl2. The addition of shell powder (0.05% and 0.1%) for tofu manufacturing resulted in a good sensory evaluation and the extension of shelf life.

Original languageEnglish
Pages (from-to)155-160
Number of pages6
JournalFood Chemistry
Volume103
Issue number1
DOIs
Publication statusPublished - 2007 Feb 23

Fingerprint

Soy Foods
Ostreidae
tofu
shell (molluscs)
Life Expectancy
Powders
powders
shelf life
Magnesium Chloride
soymilk
Soy Milk
mouthfeel
Flavors
Hardness
quality of life
Soybeans
sensory evaluation
hardness
firmness
manufacturing

Keywords

  • Sensory evaluation
  • Shelf life
  • Shell powder
  • Soybean curd
  • Tofu

ASJC Scopus subject areas

  • Food Science

Cite this

The effect of oyster shell powder on the extension of the shelf life of tofu. / Kim, Young Soon; Choi, Yang Mun; Noh, Dong Ouk; Cho, Seung Yong; Suh, Hyung Joo.

In: Food Chemistry, Vol. 103, No. 1, 23.02.2007, p. 155-160.

Research output: Contribution to journalArticle

Kim, Young Soon ; Choi, Yang Mun ; Noh, Dong Ouk ; Cho, Seung Yong ; Suh, Hyung Joo. / The effect of oyster shell powder on the extension of the shelf life of tofu. In: Food Chemistry. 2007 ; Vol. 103, No. 1. pp. 155-160.
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abstract = "The effects of oyster shell powder addition (0{\%}, 0.05{\%}, 0.1{\%} and 0.2{\%} of soy milk) on quality and shelf life of tofu (soybean curd) were investigated. Yield and moisture of tofu prepared with 0.1{\%} of shell powder were higher than that coagulated with a single use of MgCl2. Syneresis was low when shell powder was added to tofu, but higher when MgCl2 was added. Shell powder addition (0.05{\%} and 0.2{\%} of soymilk) showed a high level in hardness and gumminess comparing with tofu prepared with a single use of MgCl2. However, there was no significant difference (p > 0.05) between 0.05{\%} and 0.2{\%} addition of shell powder. When 0.05{\%} of shell powder was added, overall acceptability showed a high score because tofu had a good mouthfeel, moderate firmness and lower beany-flavour. However, there was not a significant difference (p > 0.05) between no addition and 0.05{\%} and 0.1{\%} addition of shell powder. Tofu prepared with shell powder (0.05{\%} and 0.1{\%} addition) had a shelf life of above 2 days longer than that prepared with a single use of MgCl2. The addition of shell powder (0.05{\%} and 0.1{\%}) for tofu manufacturing resulted in a good sensory evaluation and the extension of shelf life.",
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