1. Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu.
- Author
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Xu, Yangzi, Tao, Yukun, and Shivkumar, Satya
- Subjects
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FREEZE-thaw cycles , *TOFU , *SCANNING electron microscopy , *THERMOGRAVIMETRY , *MATERIALS compression testing , *TEXTURE analysis (Image processing) - Abstract
The effects of freeze-thaw treatments on the microstructural and textural properties in two kinds of commercial tofu were studied. Tofu samples obtained from a commercial supplier were placed in a freezer at −16 °C for various times, then removed and thawed at 20 °C for 20 min. Subsequently, the samples were examined by scanning electron microscopy (SEM) and thermogravimetric analysis (TGA) to assess the structural changes during the freeze-thaw treatment. Static compression tests and texture profile analysis were conducted on both freeze-thawed and fresh tofu samples. An analysis of the tofu structure based on the Gibson-Ashby model indicated that freeze-thawed tofu exhibits a reduction in water content compared to fresh tofu. The texture profile analysis results indicated that tofu was harder, springer, gummier and more cohesive after the freeze-thaw treatment. This increase in textural properties of tofu may satisfy consumer preferences for a harder and springier tofu. [ABSTRACT FROM AUTHOR]
- Published
- 2016
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