Abstract
Karukan is a traditional Japanese steamed cake that is eaten by all ages. The application of bean-curd lees, a by-product of tofu manufacturing process, and soy milk to Karukan was investigated as potential sources of calcium and dietary fiber. Ten different combinations of yamanoimo (Y), egg white (E) and soy milk (T) making up 50% of the total ingredients were determined according to the Scheffe simple lattice design model for a three-component system. Four different combinations of rice flour (R) and bean-curd lees (O) making up 30% of the total ingredients were applied (25/5,20/10,15/15 and 10/20), the balance being made up of 15% sugar,2% Chinese lemon juice and 3% water. Karukan samples made from the 40 ingredient combinations were evaluated by objective means, i. e., cake volume, whiteness and rheological properties, and sensory means. The highest-rated Karukan sample was that made from the Y: E: T: R: O combination of 8: 20: 22: 15: 15.
