Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 55, Issue 3, Pages 1218-1229Publisher
WILEY
DOI: 10.1111/ijfs.14357
Keywords
Coagulants; physicochemical characteristics; texture characteristic; tofu; volatile flavour profile
Categories
Funding
- National Key Research and Development Program of China [2016YFD0400402]
- National Natural Science Foundation of China [31871747, 31301602]
Ask authors/readers for more resources
The coagulation mechanism and quality characteristics of tofu depend on the choice of coagulant. The effects of using magnesium chloride (MgCl2), calcium sulphate (CaSO4), glucono-delta-lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid-phase microextraction (SPME), two-dimensional gas chromatography coupled with mass spectrometry (GCxGC-MS), scanning electron microscopy (SEM) and analysis of textural characteristics and physicochemical properties. Results showed that GDL tofu exhibited the highest yield (202 g 100 g(-1)) and moisture content (76.3%). FSW tofu had the highest protein content (18.5%), amino acid content (15.85%) and textural properties. GCxGC-MS analysis revealed the number of 49, 44, 55 and 63 flavour substances, respectively. In sensory evaluation tests, GDL tofu was reported to possess a smooth surface and white colour. The microstructure of FSW tofu was dense and uniform. Through the above technical researches, the study suggested FSW gave tofu the best quality, more unique flavour and more potential popular among consumers.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available