Contents Menu

Studies on the Quality of Fried Soybean Curd

Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 29 Issue 2 Page 125-134
published_at 1979-12
Title
Studies on the Quality of Fried Soybean Curd
Creators Yamada Jiro
Creators Fujii Yoshimasa
Creators Asahara Mitsuko
Creators Takemoto Yoko
Source Identifiers
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
Subjects
自然科学 ( Other)
Languages eng
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1979-12
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools 教育学部