Table 3.
Texture characteristics of tofu made from different soybean cultivars

Tofu	Taekwang	Gaechuck#1	Gaechuck#2	Jinyang
Mineral
Hardness (g/cm2)	79.81±4.29A	118.88±11.32B	123.21±16.68B	144.00±16.64C
Adhesiveness (g.sec)	-8.64±1.57C	-3.24±0.58D	-12.21±1.62B	-13.83±0.52A
Springiness (%)	0.95±0.02B	0.93±0.02A	0.92±0.02A	0.93±0.01A
Gumminess (g)	65.06±2.87A	93.60±7.88B	96.98±7.63B	105.96±13.20C
Cohesiveness (%)	0.82±0.02C	0.79±0.03B	0.79±0.03B	0.74±0.02A
Resilience (%)	0.44±0.02B	0.44±0.02B	0.43±0.03B	0.37±0.02A

All values are mean±SD (n=3).
Means with different superscripts in the same row are significantly different at p<0.05 by Duncan's multiple range test.