Fig. 2 shows the changes of the viable microbial counts
of tofu prepared with shell powder and a control tofu prepared
with single use of MgCl2 during storage at 10 C for
11 days. All tofu had initial bacterial concentrations of 208
CFU/g at 0 day of storage. These values are similar to ini-
Table 2
Effect of shell powder on the colour of tofuA
Shell powder (%) L a b
0.0 90.6 ± 0.2a 0.48 ± 0.05a 12.17 ± 0.12c
0.05 88.9 ± 0.3b 0.07 ± 0.13ab 13.37 ± 0.02c
0.1 88.0 ± 1.0b 0.79 ± 0.11c 15.94 ± 0.31b
0.2 87.9 ± 2.1b 0.21 ± 0.52b 19.34 ± 1.32a
A Means ± SD of 10 replicates. For each type of tofu, the same superscripts
in the same column are not significantly different (p > 0.05).
Table 3