
185
solid-state fermented soybean
Table6.7 Textural Properties and Chemical Parameters of Tofu, Pehtze, Salted Pehtze, and Red/ White Sufu With 8% Salt
SAMPLE
HARDNESS
(g)
ELASTICITY
(–)
ADHESIVENESS
(J) PH
FAN
(mm/ g)
a
MOISTURE
(g kg
–1
)
a
C PROTEIN
(g kg
–1
)
b
FAA
(g kg
–1
)
b
C LIPIDS
(g kg
–1
)
b
FFA
(g kg
–1
)
c
Tofu 560 ± 63
d
1 ± 0 0.1 ± 0 6.9 ± 0.21 0.04 ± 0.002 743 ± 42 631 ± 45 1.3 ± 0.1 301 ± 18 37 ± 1.6
Pehtze 860 ± 55 1 ± 0 0.2 ± 0.03 7.0 ± 0.35 0.36 ± 0.02 703 ± 37 628 ± 38 18 ± 1.1 308 ± 21 64 ± 2.9
Salted pehtze 1380 ± 103 1 ± 0 3.8 ± 0.21 7.0 ± 0.27 0.26 ± 0.01 563 ± 41 375 ± 26 11 ± 0.9 184 ± 12 59 ± 3.3
Red sufu 8% 10 d
e
580 ± 75 0.85 ± 0.08 2.6 ± 0.41 ...