Premium
PREPARATION OF TOFU GEL BY HIGH‐PRESSURE PROCESSING
Author(s) -
ZHANG HONGKANG,
LI LITE,
MITTAL G.S.
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2009.00448.x
Subject(s) - food science , pascalization , chemistry , homogeneous , differential scanning calorimetry , food industry , high pressure , food processing , texture (cosmology) , shelf life , soy protein , mathematics , computer science , artificial intelligence , physics , engineering physics , combinatorics , engineering , image (mathematics) , thermodynamics
The potential of high‐pressure processing to produce high‐quality foods that are microbiologically safe and with extended shelf life has received much attention in the food industry. Tofu is a nutritious and digestible food that is widely consumed in the world. Differential scanning calorimetry analysis indicated that high‐pressure processing could denature soymilk protein completely. Soymilk mixed with glucono‐delta‐lactone, when processed at 500 MPa for 20 min, could form tofu gel with strength. These gels had smooth appearance, homogeneous texture, light‐yellow color and less off‐flavors. Scanning electron microscopy revealed it had a cross‐linked network structure. This provided a novel method for the soymilk and tofu manufacturers to process soymilk for making tofu gels with new properties.PRACTICAL APPLICATIONS High‐pressure processing is now getting an increasing interest in the food industry. It is a possible alternative to heat treatment. Soy proteins play an important role in food consumption worldwide. Tofu represents one of the major categories of soy foods. The objectives of this study were to investigate the novel method to make tofu with new properties by high‐pressure processing. The results will help soymilk and tofu manufacturers to widen the method to make tofu gels.