Abstract
The effect of ι-carrageenan (ι-C) and soybean soluble polysaccharide (SSPS), on quality characteristics of tofu was evaluated. The addition of 0.05-0.2% (w/v) polysaccharide increased the yield of tofu. However, higher polysaccharide concentration could not sustain the observed increase. At temperature rise ramp, dG'/dt of tofu with SSPS was increased slightly than the samples with ι-C, due to difference in charge density and thermodynamic incompatibility between polysaccharide and soybean globulin. The addition of SSPS exhibited more increase in hardness and springiness of tofu as compared to ι-C. Microstructure of tofu with SSPS was more homogeneous. The addition of properly selected polysaccharide could improve the properties of tofu, which may be beneficial for food process
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