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Effects of preparation methods on the mineral content of tofu

Bibliographic Information

Other Title
  • 調製方法の違いが豆腐のミネラル含有量に及ぼす影響
  • チョウセイ ホウホウ ノ チガイ ガ トウフ ノ ミネラル ガンユウリョウ ニ オヨボス エイキョウ

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Abstract

  The mineral content of homemade tofu varies depending on the method of preparation used. The purpose of this study was to determine whether differences in the preparation processes between kinugoshi-tofu and momen-tofu affect their mineral content. In addition, the mineral content of homemade tofu was compared to that of commercial tofu.<br>  The contents of Zn, Fe, Mn, Ca, and Mg were found to be higher in momen-tofu than in kinugoshi-tofu. No difference attributable to preparation was found in the mineral content of kinugoshi-tofu versus momen-tofu, although the variation in minerals added as coagulation agents was large. Similar trends were observed in commercial tofu.<BR>  The mineral contents of commercial-tofu were higher than those of homemade momen-tofu.

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Details

  • CRID
    1390282680175318912
  • NII Article ID
    10018908301
  • NII Book ID
    AA11804821
  • DOI
    10.2740/jisdh.17.342
  • ISSN
    18812368
    13469770
  • NDL BIB ID
    8782025
  • Text Lang
    ja
  • Data Source
    • JaLC
    • NDL
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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