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

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 MgCl 2. Syneresis was low when sh...

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Veröffentlicht in:	Food chemistry 2007, Vol.103 (1), p.155-160
Hauptverfasser:	Kim, Young Soon, Choi, Yang Mun, Noh, Dong Ouk, Cho, Seung Yong, Suh, Hyung Joo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish and seafood industries Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology oysters powders Sensory evaluation sensory properties Shelf life shell (molluscs) Shell powder Soybean curd texture Tofu
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