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Effect of freeze-thaw treatment on the structure and texture of soft and firm tofu.
- Source :
-
Journal of Food Engineering . Dec2016, Vol. 190, p116-122. 7p. - Publication Year :
- 2016
-
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]
Details
- Language :
- English
- ISSN :
- 02608774
- Volume :
- 190
- Database :
- Academic Search Index
- Journal :
- Journal of Food Engineering
- Publication Type :
- Academic Journal
- Accession number :
- 117318147
- Full Text :
- https://doi.org/10.1016/j.jfoodeng.2016.06.022