Studies on the Quality of Fried Soybean Curd

Studies on the Quality of Fried Soybean Curd

Creators Yamada Jiro

Creators Fujii Yoshimasa

Creators Asahara Mitsuko

Creators Takemoto Yoko

The contents of moisture, protein and fat in fried soybean curd obtained directly from 26 makers chosen at random in Yamaguchi pref. were determined. The values varied widely very much. The average values of them were 34.8%, 24.9% and 30.7%, respectively. Protein content was higher than the standard value, however, moisture and fat contents were lower than the standard values. Especially, fat content in dried materials was 48.1% and it was much lower than the standard value. Peroxide value (Po.V.) and acid value (A.V.) of the fried soybean curd fat were also measured. Average values were 14.9 and 4.6, respectively. On A.V., only four of 25 samples had lower values than the standard value, 3.0. Furthermore, daily changing of chamical indices, Po.V., A.V., thiobarbituric acid value (TBA.V.) and carbonyl value (C.V.) were also measured when fresh fried soybean curds kept under various conditions. Changing patterns of Po.V., TBA.V. and C.V. were closely resembled each other