Textural Properties and Microstructure of Tofu Coagulated by Plum Juice

doi:10.7506/spkx1002-6630-201406008

Abstract

Abstract:

This study attempted to improve the low hardness and bad texture of tofu coagulated by plum juice by adding
carrageenan and calcium lactate. Using response surface methodology, the optimum amounts of calcium lactate and
carrageenan added to per 100 mL of soybean milk were determined to be 0.291 mmol and 0.032 8 g, respectively. The
resulting tofu showed a hardness of 49.3 g and a water-holding capacity of 73.43%. The scanning electron microscope (SEM)
micrographs indicated that the gel network structure of tofu with the addition of carrageenan and calcium lactate was more
compact than that of the blank control.

Key words: plum juice, tofu, texture, response surface method, scanning electron microscopy

CLC Number:

TS214.2

WANG Yu-jiao, CHEN Xiao-hong, LI Wei, JIANG Mei, RUI Xin, DONG Ming-sheng*. Textural Properties and Microstructure of Tofu Coagulated by Plum Juice[J]. FOOD SCIENCE, 2014, 35(6): 40-43.

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