Table 4 Characteristics of ice cream made with Tofu and soybean
| Samples1) | Characteristics of ice cream made with tofu and soybean |
|
| Mix viscosity (cP) | Overrun (%) | Melting down (%) (for 90 min) |
|
| Control | 273.0±7.83)e4) | 57.56±0.90bcd | 38.17±0.86bcd |
| BSI 02) | 227.3±8.7d | 62.63±1.88fghi | 38.55±3.16bcd |
| BSI 5 | 228.0±13.7d | 60.63±3.69defg | 38.11±2.99bcd |
| BSI 10 | 265.7±7.4e | 56.13±1.30bc | 35.62±3.23bc |
| BSI 15 | 313.3±11.5c | 56.09±1.68bc | 35.38±0.27bc |
| BSI 20 | 354.0±6.6g | 55.49±2.16b | 33.70±3.15bc |
|
| Control | 274.0±4.6e | 59.83±0.90def | 35.01±6.54bc |
| SSI 0 | 226.3±7.6d | 65.83±1.77ij | 42.92±8.68bcd |
| SSI 5 | 227.7±13.0d | 63.78±1.78ghi | 41.78±9.05bcd |
| SSI 10 | 268.0±6.2e | 61.87±1.62efgh | 31.08±0.70bc |
| SSI 15 | 314.3±12.5f | 60.26±0.97defg | 25.93±1.46bc |
| SSI 20 | 353.0±8.2g | 58.73±2.22bcde | 20.33±17.73ab |
|
| Control | 267.5±17.4e | 59.04±0.21cdef | 65.32±3.82cd |
| RSI 0 | 115.3±7.2a | 67.79±3.25j | 59.76±2.76d |
| RSI 5 | 146.3±8.5b | 65.58±1.39ij | 58.29±13.72d |
| RSI 10 | 186.3±4.0c | 64.46±1.45hij | 34.73±4.01bc |
| RSI 15 | 227.7±7.5d | 62.52±0.64fghi | 20.79±17.74ab |
| RSI 20 | 234.0±9.0d | 62.26±0.93efghi | 0.55±0.83a |
|
| Tofu ice cream | 2,720.0±20.0h | 23.36±3.20a | 100.00±0.00e |
1)BSI : Blanched soybean ice cream, SSI : Steamed soybean ice cream, RSI : Roasted soybean ice cream
2)Preprocessed time (min)
3)Values are mean ± SD of triplicate measurements
4)Means with different superscript letters within the same column are significantly different (p < 0.05) by Duncan's multiple range test.