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Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar
Article first published online: 20 JUL 2006
DOI: 10.1111/j.1365-2621.2002.tb10623.x
1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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How to Cite
Shih, M., Yang, K. and Kuo, S. (2002), Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar. Journal of Food Science, 67: 480–484. doi: 10.1111/j.1365-2621.2002.tb10623.x
Publication History
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20000616 Submitted 6/5/00, Accepted 8/23/01, Received 8/31/01
- Abstract
- References
- Cited By
Keywords:
- black soybean;
- tofu;
- antioxidative activity
ABSTRACT: Two black soybeans, green-cotyledon (T3) and yellow-cotyledon (T5), were compared for possible tofu manufacturing. The tofu made by T5 black soybean has a higher yield, a higher protein content, and a harder, smoother, and lighter surface. The antioxidative activity in the T5 black soybean tofu was similar to the T3 black soybean tofu. The T5 black soybean should be a better cultivar for tofu processing than the T3 black soybean.