Table 4.
Texture characteristics of tofu prepared with different black garlic extract

Sample code1)	Hardness (g/cm3)	Springiness (%)	Chewiness (g)	Gumminess (g)	Cohensiveness (%)	Resilience
MC	72.69±8.46ab2)	0.99±0.00a	54.65±6.96b	55.62±8.28b	0.76±0.05c	0.46±0.02c
BEM-A	84.14±13.27c	0.99±0.01a	68.10±11.98c	66.45±12.16c	0.79±0.03c	0.46±0.04c
BEM-B	112.03±6.99d	0.99±0.01a	83.75±7.25d	84.26±7.85d	0.75±0.05c	0.46±0.04c
BEM-C	118.60±4.40de	1.03±0.16a	125.46±0.83e	64.04±8.78bc	0.55±0.05a	0.15±0.01a
BEM-D	119.78±7.80de	1.54±0.38b	129.37±15.84e	64.40±3.46bc	0.57±0.00a	0.16±0.02a
SC	64.58±6.42a	0.99±0.01a	45.02±7.55a	43.64±6.75a	0.67±0.05b	0.39±0.06b
BES-A	76.83±8.91bc	0.99±0.01a	57.33±8.35b	57.69±8.48bc	0.75±0.04c	0.47±0.06cd
BES-B	77.11±10.20bc	0.99±0.01a	58.33±9.20b	58.67±9.11bc	0.76±0.04c	0.50±0.04d
BEM-C	126.58±1.42e	1.00±0.05a	69.87±2.45c	59.37±4.94bc	0.59±0.06a	0.16±0.02a
BEM-D	122.94±8.02e	1.03±0.06a	87.20±12.20d	59.83±2.94bc	0.57±0.04a	0.16±0.01a

MC: Tobu using MgCl₂ coagulant, BEM-A: Tobu using MgCl₂ coagulant and 1% black garlic extract, BEM-B: Tobu using MgCl₂ coagulant and 3% black garlic extract, BEM-C: Tobu using MgCl₂ coagulant and 5% black garlic extract, BEM-D: Tobu using MgCl₂ coagulant and 7% black garlic extract, SC: Tobu using deep ground sea-like water, BES-A: Tobu using deep ground sea-like water and 1% black garlic extract, BES-B: Tobu using deep ground sea-like water and 3% black garlic extract, BES-C: Tobu using deep ground sea-like water and 5% black garlic extract, BES-D: Tobu using deep ground sea-like water and 7% black garlic extract
a-e All values are mean±SD (n≥3), Means in same the column with different superscripts are significantly different by Duncans's multiple range test at p<0.05.