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Preparation of tofu using chitosan as a coagulant for improved shelf‐life
Author(s) -
No Hong Kyoon,
Meyers Samuel P.
Publication year - 2004
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.0950-5423.2003.00772.x
Subject(s) - chitosan , acetic acid , food science , shelf life , chemistry , coagulation , lactic acid , solvent , bacteria , organic chemistry , biology , psychology , psychiatry , genetics
Summary The potential of chitosan as a coagulant in commercial tofu preparation was investigated with six chitosans of different molecular weights using various treatments. The following optimum processing conditions for tofu preparation were proposed: chitosan with a molecular weight of 28 kDa; chitosan solution type, 1% chitosan/1% acetic acid; chitosan solution to soymilk ratio, 1 : 8; coagulation temperature, 80 °C; coagulation time, 15 min. However, the sensory quality of tofu was notably improved using a 1 : 1 mixture of 1% acetic acid and 1% lactic acid instead of 1% acetic acid alone as a chitosan solvent. Tofu prepared with chitosan had lower ash and higher protein content than those of commercial products tested. In storage tests, the chitosan‐tofu had a longer shelf‐life, about 3 days, than tofu made with CaCl 2 . This added shelf‐life is significant in view of the magnitude (366 000 tonnes year −1 ) of tofu produced from commercial tofu plants (1407 plants as of 1998) in Korea.