Effects of preparation methods on the mineral content of tofu

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  • 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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  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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