Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar |
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| Authors: | M.C. Shih K.T. Yang S.J. Kuo |
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| Affiliation: | Author Shih is with Dept. of Food Health, Deh Yu College of Nursing and Management, Keelung, Taiwan, R.O.C., Authors Yang and Kuo are with Graduate Institute of Applied Life Science, Chinese Culture Univ., Taipei, Taiwan, ROC. Direct inquiries to author Shih (E-mail: |
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| Abstract: | 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. |
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| Keywords: | black soybean tofu antioxidative activity |
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