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Quality and sensory characteristics of tofu prepared with concentrated to 8 oBrix deep ground sea-like water
(SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of
commercially coagulant, such as MgCl2, CaSO4 and glucono-δ-lactone. Different amounts of SW and soybean
milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly
lower in which preparation with glucono-δ-lactone coagulated tofu, and others has not significantly difference
each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained
larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral
concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different.
The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu
produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion,
the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared
with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.
Key words:deep ground sea-like water, tofu, coagulant, quality characteristics, sensory properties

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