Table 4
pH, soluble solid, and salt contents of soybean curds coagulated with the Omija extract
Variety
pH
Soluble solids (°Brix)
Salt(%)
White bean
MgCl
2
4.61±0.33
1)
3.02±0.11
0.71±0.06
Omija extract
5.39±0.17
1.53±0.30
0.08±0.01
Black bean
MgCl
2
4.85±0.22
3.09±0.08
0.91±0.20
Omija extract
5.43±0.28
1.92±0.15
0.12±0.03
1)
Values are expressed as mean±SD (n=3).