Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 4, Pages 1107-1112Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2010.10.020
Keywords
Packed tofu; Transglutaminase; Agar; Rheology; Texture
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Funding
- National Science Council of the Republic of China [NSC 93-2214-E-127-001]
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The objective of this study was to investigate the effects of microbial transglutaminase (MTGase) on the rheological and textural characteristics of black soybean packed tofu containing agar as the coagulant. Results showed that the addition of MTGase increased the gelation temperature of soymilk, and produced a firmer and more elastic packed tofu with low cooking loss. Dynamic rheological and textural parameters of the tofu were significantly affected by enzyme concentration, incubation temperature and time. Both G' and eta* were positively correlated to the hardness, gumminess and adhesiveness of packed tofu, thus the rheological parameters (G' and eta*) were good indicators of the texture of the packed tofu. Results suggested that good quality packed tofu could be produced by mixing 90 g black soymilk solid and 2 g agar powder in 1 L of water and incubating with 10 g MTGase for 30 min at 55 degrees C. (C) 2010 Elsevier Ltd. All rights reserved.
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