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Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu
Author(s) -
Zhao YanYan,
Cao FengHong,
Li XingJiang,
Mu DongDong,
Zhong XiYang,
Jiang ShaoTong,
Zheng Zhi,
Luo ShuiZhong
Publication year - 2020
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 - 10.1111/ijfs.14348
Subject(s) - citric acid , chemistry , gypsum , rheology , food science , microstructure , water holding capacity , chemical engineering , materials science , composite material , crystallography , engineering
Summary To elucidate the effects of salts on the properties of citric acid‐induced tofu gel, gelation was induced in the presence of KC l, CaCl 2 or Ca SO 4 , and gypsum tofu was used as a reference. The textural properties, water‐holding capacity ( WHC ), rheological behaviour, aggregate size distribution and microstructure of the tofu were evaluated. The results indicated that the addition of 0.10 g/100 mL KC l,0.05 g/100 mL CaCl 2 and 0.15 g/100 mL Ca SO 4 yields more elastic tofu with high water‐holding capacity. The WHC of tofu induced in the presence of salts was similar to that of gypsum tofu, while the tofu was firmer and less elastic than gypsum tofu. The maximum elasticity of citric acid‐induced tofu was obtained with addition of 0.15 g/100 mL Ca SO 4 . These results are useful to understand the effects of different salts on soymilk gelation and provide a theoretical base for the quality improvement of citric acid‐induced tofu.