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Rheological Characteristics and Gelation of Tofu Made from Ultra‐High‐Pressure Homogenized Soymilk
Author(s) -
Huang YingChia,
Kuo MengI
Publication year - 2015
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12133
Subject(s) - rheology , homogenization (climate) , food science , chemistry , food products , materials science , composite material , biology , biodiversity , ecology
The effect of ultra‐high‐pressure homogenization ( UHPH ) on the rheological property and gelation of tofu was investigated. The results showed that proteins in soymilk could be properly denatured using 150 MP a UHPH as evidenced by the changes in protein surface hydrophobicity and sulfhydryl contents. The extent of protein denaturation increased with the number of homogenization cycle. The different gelation properties of the tofu prepared with UHPH soymilk and that prepared with heated soymilk led to distinct rheological property and microstructure of final products. UHPH may be considered a suitable nonthermal processing technique for manufacturing tofu. Practical Applications Tofu is a widely and commonly manufactured soy product in E ast A sia. However, the thermal process of soymilk during tofu making is time consuming. Ultra‐high‐pressure homogenization ( UHPH ) is a continuous, nonthermal processing technique. It has potential benefit for the food industry in producing better quality food products than conventional technologies. We observed that the tofu made by UHPH soymilk had the viscoelastic property and structure different from the tofu made by heated soymilk due to the particular gelation process. Therefore, application of UHPH in tofu making might be able to bring more innovative products to consumer with special quality.