Abstract
Soymilk was boiled for 0, 12, 30 and 60min before coagulation with CaSO4 to make tofu, and a texture profile analysis was performed on the product obtained. Hardness and gumminess increased slightly up to 12min of boiling but decreased significantly after 30min and 60min of boiling the soymilk. Chewiness decreased significantly after 30min and 60min of boiling. Springiness was not affected by boiling. Cohesiveness increased slightly after 12min boiling and then decreased slightly but not significantly after 30min and 60min of boiling. Composition and sensory qualities of tofu were not significantly affected by the length of time soymilk was boiled prior to coagulation.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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