Table 2. Texture properties of tofu added with red beet at different concentrations
| Properties | Concentration of red beet powder (%) |
| 0 | 0.5 | 1 | 1.5 | 2 |
| Hardness(g) | 500.34±60.20a1) | 540.04±20.50a | 530.33±30.21a | 406.32±15.21b | 412.90±7.71b |
| Cohesiveness | 0.52±0.05a | 0.53±0.03a | 0.52±0.04a | 0.53±0.03a | 0.54±0.02a |
| Springiness | 0.87±0.03a | 0.85±0.04a | 0.96±0.06a | 0.86±0.04a | 0.90±0.01a |
| Gumminess(g) | 223.78±2.50a | 218.13±5.65a | 249.22±25.44a | 208.46±5.13b | 204.98±4.61c |
| Chewiness(g·mm) | -5.20±0.04a | -5.19±0.03a | -5.19±0.03a | -5.20±0.04a | -5.20±0.04a |
1)Means±SD (n=5) in a row followed by same letter are not significantly different by Duncan's multiple rage test (p<0.05).