Effects of preparation methods on the mineral content of tofu
-
- Tanaka Satoko
- Kobe Women’s Junior College
-
- Morisita Toshiko
- Kobe Women’s Junior College
-
- Chayama Kenji
- Konan University
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
Search this article
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.
Journal
-
- Journal for the Integrated Study of Dietary Habits
-
Journal for the Integrated Study of Dietary Habits 17 (4), 342-347, 2007
THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS
- Tweet
Details 詳細情報について
-
- CRID
- 1390282680175318912
-
- NII Article ID
- 10018908301
-
- NII Book ID
- AA11804821
-
- ISSN
- 18812368
- 13469770
-
- NDL BIB ID
- 8782025
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed