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Characteristics of tofu of ‘Jangpung’ estimated from 2019 to 2021.
| Cultivar | Tofu yield (%) |
Color value |
Physical characteristics | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| L | a | b | ΔE | Springiness | Gumminess | Cohesiveness | Chewiness | Hardness (g/3.14㎟) |
|||
| Jangpung | 218 | 90 | -0.80 | 16.9 | 1.9 | 0.88 | 1411 | 0.80 | 1239 | 1759 | |
| Daewonkong | 215 | 89 | -1.14 | 18.7 | 0.88 | 1563 | 0.78 | 1385 | 1992 | ||
| t-value |
-0.6ns | - | - | - | - | 0.2ns | 0.5ns | -0.7ns | 0.5ns | 0.7ns | |
z(L)Lightness, (a)Green~Red, (b)Blue~Yellow, (ΔE)1.5~3.0% : noticeably difference
yns is not significantly different between Jangpung and Daewonkong at 0.05 level of probability by student t-test