Tofu Research Articles

Pengolahan cokelat praline isi tempe dari kacang tunggak, kacang koro benguk dan kacang merah

Praline chocolate is a type of processed chocolate candy that has various kinds of fillings, including various types of nuts and dried fruit. The development of various types of healthy food which encourages people to combine food products, makes one of the reasons for using tempeh from various types of nuts as a stuffing ingredient in praline chocolate. The aim of the study was to obtain the best combination of cowpea, bean curd, and red bean with the concentration of tempeh fungus (2%, 4%, 6%) to produce peanut tempeh as a raw material for filling in praline chocolate which has the best nutritional quality. The results showed that chocolate praline filled with tempeh with the best nutritional quality was obtained from 6% fermented with tempeh mushrooms.

A field study on using soybean waste-derived superabsorbent hydrogel to enhance growth of vegetables

Food security is critical and has become a global concern with many of our basic food crops growing in areas with high drought risk. To improve soil water holding capacity, hydrogels are a promising solution. However, the current ones are mostly derived from petroleum products and are environmental unsustainable. In this study, the main objective is to determine if bio-based hydrogel can help in the growth of leafy vegetables while minimizing water use under field conditions. To achieve this, we developed an okara-derived hydrogel (Ok-PAA; OP) from by-products of bean curd and soybean milk production. We incorporated OP into soil and assessed the growth performance of leafy vegetables. We observed that vegetables grown with 0.2% (w/v) OP in soil with a watering frequency of 7 times per week resulted in >60 % and 35 % yield increase for the common Asian leafy vegetables, choy sum (CS) and pak choi (PC), respectively, as compared to without hydrogel supplementation. Both vegetables produced larger leaf areas (20–40 % increment) in the presence of the hydrogel as compared to those without. In addition, with OP amendment, the irrigation water use efficiency improved >60 % and 30 % for CS and PC, respectively. It is estimated that with the use of the hydrogel, a reduction in watering frequency from 21 times to 7 times per week could be achieved, and based on a per hectare estimation, this would result in 196,000 L of water saving per crop cycle. Statistical analysis and modelling further confirmed vegetables grown with 0.2 % (w/v) OP and with a watering frequency of 7 times per week showed the best growth performance and water use efficiency. Such a waste-to-resource approach offers a plant-based soil supplement for crop growers, contributes to waste valorization, and enhances the growth of plants especially under water-limited conditions.

Fabrication of soybean protein‐based meat with two‐phases

SummaryPlant protein‐based meats have attracted great attention and their market is expanding rapidly. So far, most the plant protein‐based meats in the market are single phase, thus their textures are somewhat different from real meats that contains multiphases including muscle (fibre) and fat (soft). In this work, soybean protein‐based meats with two‐phases (fibre and fat texture) were firstly developed. A unique fabrication processing including freeze‐dry and second coagulation was designed and developed. The fibre fragment was prepared firstly by freeze drying bean curd (tofu); then it was immersed into fully absorbed soybean suspension containing a coagulant at lower temperature. Secondly, the fragment containing the soybean suspension was heated to 80 °C for second coagulation and then pressed to remove moisture. The mechanical properties of the final products depend on both the protein fragment and soybean hydrogel that were added.

Food waste and soybean curd residue composting by black soldier fly

This study attempted to manage the food waste and soybean curd residue generated in Taiwan's National Ilan University by black soldier fly-aided co-composting. The food waste and soybean curd residue were co-composted with rice husk as a bulking agent in 4:1 ratio and 0.42 mg BSF/g waste. The higher organic matter degradation of 31.9% was found in Container B (black soldier flies aided food waste and rice husk co-composting) with a rate constant of 0.14 d−1. In Container D (black soldier flies aided soybean curd residue and rice husk co-composting), the organic matter degradation of 29.4% was found with a rate constant of 0.29 d−1. The matured compost of 6.02 kg was obtained from 20 kg of food waste, while 5.83 kg of matured compost was generated from 20 kg of soybean curd residue. The physico-chemical parameters of the final matured compost were in the favorable range of Taiwan's compost standards. The germination index was 188.6% and 194.78% in Containers B and D, respectively. The present study will expand the application of BSF at the institutional level which prove to be a feasible solution for rapid, clean, and efficient composting of post-consumer food wastes.

Black soldier fly, Hermetia illucens as a potential innovative and environmentally friendly tool for organic waste management: A mini-review.

The application of black soldier fly (BSF), Hermetia illucens based technology to process organic wastes presents a practical option for organic waste management by producing feed materials (protein, fat), biodiesel, chitin and biofertilizer. Therefore, BSF organic wastes recycling is a sustainable and cost-effective process that promotes resource recovery, and generates valuable products, thereby creating new economic opportunities for the industrial sector and entrepreneurs. Specifically, we discussed the significance of BSF larvae (BSFL) in the recycling of biowaste. Despite the fact that BSFL may consume a variety of wastes materials, whereas, certain lignocellulosic wastes, such as dairy manure, are deficient in nutrients, which might slow BSFL development. The nutritional value of larval feeding substrates may be improved by mixing in nutrient-rich substrates like chicken manure or soybean curd residue, for instance. Similarly, microbial fermentation may be used to digest lignocellulosic waste, releasing nutrients that are needed for the BSFL. In this mini-review, a thorough discussion has been conducted on the various waste biodegraded by the BSFL, their co-digestion and microbial fermentation of BSFL substrate, as well as the prospective applications and safety of the possible by-products that may be generated at the completion of the treatment process. Furthermore, this study examines the present gaps and challenges on the direction to the efficient application of BSF for waste management and the commercialization of its by-products.

Effects of aeration rate and feed on growth, productivity and nutrient composition of black soldier fly (Hermetia illucens L.) larvae

Black soldier fly larvae (Hermetia illucens L.) are widely cultivated as bioconversion agents. These larvae are known to be highly sensitive to changes in the external environment, such as temperature and relative humidity. Therefore, a rearing hive equipped with an instrumentation system known as the Modular Fly Hive was designed to cultivate black soldier larvae. This study aimed to determine the effects of aeration rate (0 – 0.84 m3/s.) and feed type (coconut endosperm waste and soybean curd) on growth and productivity of black soldier fly cultivated in Modular Fly Hives as well as well as feed digestibility and nutrient composition of the larval biomass. Increasing aeration rate decreased the average temperature and relative humidity within the hives. The results showed that the larvae demonstrated a sigmoidal growth curve for all types of feed and the type of feed significantly affects the average wet weight and length of the larvae. The greatest dry biomass productivity (52.85 ± 3.85 g/m2/day) was observed when the larvae were cultivated using soybean curd residue with an aeration rate of 0.84 m3/s, while the lowest dry biomass productivity (35.27 ± 9.72 g/m2/day) was observed when the larvae were cultivated using coconut endosperm waste without aeration. Proximate analysis revealed that the larval biomass had total protein, lipid, ash and carbohydrate content in the range of 37.20 – 48.60%, 9.61 – 20.02%, 4.80 – 6.40%, 33.86 – 38.70%, respectively. Amino acid in the biomass were dominated by glutamic acid (11.11–12.30%), aspartic acid (8.25 – 10.35%), leucine (8.09 – 8.57%), and lysine (6.74 – 8.14%). Lipid isolated from the larval biomass were mainly composed of lauric acid (28.35–61.68%), linoleic acid (6.27 – 30.29%), palmitic acid (7.62 – 15.23%), and myristic acid (5.05 – 14.34%).

생분해 플라스틱 필름 제조를 위한 바이오매스 부산물의 분체화 및 표면개질 연구

This study investigated the characteristics for rice husk pulverization and surface modification of biomass byproducts composed of rice husk, corn extract gourd, wheat bran, and soybean curd. The size of particles of rice husk was at 6.44 μm and represented the most affordable material for preparing the bio-degradable film among the tested byproducts. The silane treatment and adding 2% of ESO (Epoxidized soybean oil) and 3-aminopropyl triethoxysilane solution mixed in a 1:1 ratio were best to the surface modification and SEM-based particle shape. Above the results, adding 2% of mixed solution after silane treatment of rice husks processed through an air classifying mill (ACM) allows for its use as a raw material of bio-degradable plastic film.

Frozen bean curd-inspired xenogeneic acellular dermal matrix with triple pretreatment approach of freeze-thaw, laser drilling and ADSCs pre-culture for promoting early vascularization and integration.

Xenogeneic acellular dermal matrix (ADM) is widely used in clinical practice given its good biocompatibility and biomechanical properties. Yet, its dense structure remains a hindrance. Incorporation of laser drilling and pre-culture with Adipose-derived stem cells (ADSCs) have been attempted to promote early vascularization and integration, but the results were not ideal. Inspired by the manufacturing procedure of frozen bean curd, we proposed a freeze–thaw treatment to enhance the porosity of ADM. We found that the ADM treated with −80°C 3R+−30°C 3R had the largest disorder of stratified plane arrangement (deviation angle 28.6%) and the largest porosity (96%), making it an optimal approach. Human umbilical vein endothelial cells on freeze–thaw treated ADM demonstrated increased expression in Tie-2 and CD105 genes, proliferation, and tube formation in vitro compared with those on ADM. Combining freeze–thaw with laser drilling and pre-culture with ADSCs, such tri-treatment improved the gene expression of pro-angiogenic factors including IGF-1, EGF and vascular endothelial growth factor, promoted tube formation, increased cell infiltration and accelerated vascularization soon after implantation. Overall, freeze–thaw is an effective method for optimizing the internal structure of ADM, and tri-treatments may yield clinical significance by promoting early cell infiltration, vascularization and integration with surrounding tissues.

Tracing investigation and analysis of a Clostridium botulinum food poisoning incident in Bayingolin Mongolian Autonomous Prefecture, Xinjiang

To analyze a suspected case of Clostridium botulinum food poisoning in Bayingolin Mongolian Autonomous Prefecture, Xinjiang and to help validating the diagnosis and providing technical support for clinical treatment. The basic information and clinical manifestations of food poisoning cases were investigated by using the epidemiological method of food safety accidents. The botulinum toxin genes in the samples were detected by real-time PCR and inoculation of KM mouse. The enriched bacteria were further purified and validated. PFGE and cluster analysis were performed on five isolates. Clostridium botulinum type A was detected in two homemade fermented bean samples and stool lavage fluid samples of three patients from enriched samples by toxin test and real-time PCR, and were further validated after isolation of Clostridium botulinum. PFGE showed 100% homology among five isolates. Five isolates of bacteria isolated from the stool lavage fluid of three patients and two homemade fermented bean curd were identified as the same source through PFGE. The cause of this food poisoning cases is food pollution of Clostridium botulinum type A.

Fermentation Quality and Microbial Community of Corn Stover or Rice Straw Silage Mixed with Soybean Curd Residue.

Simple SummarySoybean curd residue (SCR) is a potential ruminant feed, offering a rich source of fiber, protein, and lipids. However, the excessively high water content of SCR may lead to difficulty in its storage. For ruminants, corn stover and rice straw are common sources of roughage, but these are often restricted because of their low digestibility. Mixed ensiling of SCR with corn stover (CS) or rice straw (RS) may provide a solution to the problem of the SCR being difficult to preserve. This study aimed to evaluate the chemical constituents, fermentation quality, and microbial community of CS or RS silage mixed with SCR. Such mixing with SCR increased the lactic acid and protein contents and decreased the pH value, the content of neutral detergent fiber (NDF) and acid detergent fiber (ADF), ammonia nitrogen concentration, and bacterial diversity in both CS and RS silage mixtures and improved their nutritional value and fermentation quality as well.The objective of this study was to investigate the fermentation quality and microbial community of corn stover (CS) or rice straw (RS) silage mixed with soybean curd residue (SCR). In this study, SCR and CS or RS were mixed at ratios of 75:25, 70:30, and 65:35, respectively, and measured for nutrient content, fermentation indices, and bacterial diversity after 30 days of ensiling. The results showed an increase in lactic acid (LA) concentration (p < 0.01) and crude protein (CP) content (p < 0.0001), a decrease in pH value (p < 0.01), the content of NDF (p < 0.01) and ADF (p < 0.01), and ammonia nitrogen (AN) concentration (p < 0.01) as the proportion of SCR in raw materials (CS or RS) increased. The addition of SCR to silage led to a decrease in bacterial diversity and contributed to an increased relative abundance of beneficial microorganisms, such as Lactobacillus, and a corresponding decrease in the relative abundance of undesirable microorganisms, such as Clostridium and Enterobacter. Collectively, the mixed silage of soybean curd residue with corn stover or rice straw preserved more nutrients and helped improve fermentation quality.

불등풀가사리(Gloiopeltis furcata)즙이 첨가된 두부의 품질특성 및 항산화 활성

This study investigated the antioxidant activity and characteristics of soybean curd containing 0, 20 and 40% Gloiopeltis furcata. The yield (%), ash (%) and crude protein (%) decreased significantly as the amount of G. furcata content increased (p<0.05). In contrast, pH was significantly increased in 40% G. furcata (p<0.05). We observed no significantly difference (p>0.05) in soybean curd’s hardness, cohesiveness and chewiness. In Hunter colors, L value (lightness) and a value (redness) were significantly increased as the amount of G. furcata content increased (p<0.05), but b value (yellowness) was significantly decreased (p<0.05). The ABTS[2,2

A facile fluorescent sensing strategy for determination of hydrogen peroxide in foods using a nanohybrid of nanoceria and carbon dots based on the target-promoted electron transfer

Hydrogen peroxide (H2O2) is widely used as disinfectant and bleaching agent in food industry, but excessive amounts of H2O2 residue in foods can cause serious adverse effects on human health. Herein, a fluorescent sensing strategy for rapid detection of H2O2 in foods is described based on a nanohybrid system of nanoceria and carbon dots (CDs). Nanoceria can reduce the fluorescence intensity of CDs, but the presence of H2O2 further quenches the fluorescence remarkably, which is attributed to the H2O2-promoted electron transfer. Based on H2O2 concentration-dependent fluorescence quenching of CDs/nanoceria, the fluorescence method for H2O2 determination is established with a linear range of 0.1–100 μM and a detection limit of 0.047 μM. Meanwhile, the smartphone is utilized as a portable platform for facile and low-cost detection of H2O2, offering a promising method for rapid sensing of H2O2 on site. The fluorescent strategy is applied to H2O2 residue detection in milk, dried bean curd, and chicken feet samples successfully, suggesting its great potential for applications in food and agricultural fields.

Conversion of Mixtures of Soybean Curd Residue and Kitchen Waste by Black Soldier Fly Larvae (Hermetia illucens L.).

Simple SummaryThe black soldier fly (BSF) is a viable solution for food waste management and can provide a sustainable protein source to feed the growing global population. However, the growth performance of BSF larvae (BSFL) is greatly influenced by the rearing substrate. An imbalanced diet caused by the utilization of single substrate could be solved using a mix of different waste types and formulating a more balanced diet, which would provide a more reasonable nutritious and balanced energy feed for larval growth. This study focused on the effects of different proportions of mixtures of soybean curd residue (SCR) and kitchen waste (KW) on the performance of BSFL. The key findings of this study are: the highest larval biomass (30.32 g fresh and 11.38 g dry mass), bioconversion rate (18.54%) and larval crude lipid (45.91%), and the lowest feed conversion ratio (FCR) (2.51) were obtained when BSFL were fed with 30% SCR and 70% KW.The production of insect biomass from organic waste is a major challenge in terms of reducing the environmental impacts of waste and maintaining feed and food security. The feasibility of the co-conversion of soybean curd residue (SCR) and kitchen waste (KW) to breed black soldier fly (BSF, Hermetia illucens) larvae was evaluated so as to enhance biomass conversion efficiency and supply animal feed and allow it to be used in biodiesel production. Co-digestion was found to significantly increase larval yield, bioconversion rate, and bioaccumulation of lipid. Partial least squares regression showed that the conversion of 30% SCR with 70% KW is an appropriate proportion. The appropriate performance parameters of BSF were: survival rate (98.75%), prepupal rate (88.61%), larval biomass (30.32 g fresh and 11.38 g dry mass), bioconversion rate (18.45%), efficiency conversion of ingested food (ECI) (28.30%), and FCR (2.51). Our results show that conversion of mixtures (e.g., SCR with KW) by BSF larvae (BSFL) could play an important role in various organic materials management.

3D Printing of Okara Ink: The Effect of Particle Size on the Printability

This paper discusses a method to perform direct ink writing (DIW) 3D printing of okara─a soybean byproduct generated from the production of soy milk and bean curd─without using rheology modifiers. ...

Dried soybean curd residue: A promising absorbent for cleaner production of high-quality silage

In humid and rainy regions, such as tropical and subtropical areas, forage crops have a high moisture content and are difficult to wilt after harvest, which can easily cause poor fermentation and effluent production of silage. In the present study, the best product, with a high moisture-absorbing capacity (MAC) and stable structure, was selected from 12 types of agricultural and sideline products and the effects of its addition to high-moisture Napier grass (Pennisetum purpureum) silage at 0%, 3%, 6%, or 9% of fresh grass weight were studied. The results showed that dried soybean curd residue (SR) not only had the strongest MAC but also had the most stable structure at different pH levels. Adding SR even at 3% significantly improved fermentation quality and reduced protein degradation and effluent production (38.3 vs. 107.5 ml kg−1 FM) during ensiling compared with those in the control (P < 0.01). The effluent production of control silage significantly increased in the first 30 days of ensiling (P < 0.01) and, thereafter, did not increase (P > 0.05). The dry matter and crude protein losses from the effluent in the control silage significantly increased (P < 0.01) during early ensiling (3–15 d), and there were no significant changes (30–60 d, P > 0.05). The addition of 6% SR completely prevented the production of effluent from the silage. These results demonstrate that SR is a promising and efficient moisture absorbent for cleaner production of high-quality silages without effluent.

Gelatine Film Incorporated with Clitoria ternatea-Derived Anthocyanin Microcapsules, A Food Packaging Material Effective Against Foodborne Pathogens.

SUMMARYResearch backgroundMicrobial contamination of food products is one of the significant causes of food spoilage and foodborne illnesses. The use of active packaging films incorporated with antimicrobial agents can be a measure to improve food quality and extend shelf life. Nevertheless, antimicrobial agents such as silver, copper, titanium and zinc in the packaging films have raised concerns among consumers due to toxicity issues.Experimental approachThe current study aims to develop biodegradable gelatine-based edible films incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. The impact of incorporation of microcapsules with anthocyanins on the morphology, thermal, mechanical, water vapour barrier and physicochemical properties of the gelatine films was evaluated in this study. The effectiveness of the developed films against foodborne pathogens and their application for perishable food protection were also investigated.Results and conclusionsThe results show that incorporating anthocyanin microcapsules enhances the gelatine film physical and mechanical properties by increasing the thickness, tensile strength, Young's modulus and elongation at break of the films. Scanning electronic microscopy analysis revealed that the film surface morphology with anthocyanin microcapsules had a homogeneous and smooth surface texture compared to the control. The thermogravimetric analysis also showed a slight improvement in the thermal properties of the developed films. Agar well diffusion assay revealed that the developed films exhibit significant inhibition against a broad-spectrum of bacteria. Furthermore, the films composed of gelatine with anthocyanin microcapsules significantly reduced the total viable count of microorganisms in the bean curd during storage for 12 days compared with the control films.Novelty and scientific contributionIncreasing global awareness of healthy and safe food with minimal synthetic ingredients as preservatives has sparked the search for the use of antimicrobial agents of natural origins in active food packaging material. In this study, a safe and effective active packaging film was developed using an environmentally friendly biopolymer, gelatine film incorporated with microcapsules of Clitoria ternatea-derived anthocyanins as a natural antimicrobial agent. This study demonstrated that such a method is not only able to improve the film physical properties but can also significantly prolong the shelf life of food products by protecting them from microbial spoilage.

Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality

Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This study therefore aimed at standardizing fermented maize waste liquor (FMWL) as a local coagulant for tofu production. FMWL at ratios of 600 ml, 550 ml, 500 ml, 450 ml to 1000 ml soybean milk was used to prepare tofu and compared with tofu coagulated with lemon juice. The result revealed that the tofu coagulated with 550 ml of FMWL exhibited higher fat (47.78%) while tofu coagulated with 600 mls of FMWL had significantly (p&lt;0.05) higher protein (31.75%). On the other hand, sample coagulated with 500 mls FMWL had significantly (p&lt;0.05) higher crude fibre content. Soymilk coagulated with 400ml of FMWL exhibited significantly (p&lt;0.05) higher contents of magnesium (75.42 mg/100g) and calcium (46.32 mg/100g) and iron (15.85 mg/100g) while the sample coagulated with lemon juice (control) had higher potassium content (201.17 mg/100g) The sensory evaluation result revealed that the control sample was highly acceptable to the panelists and this was followed closely with the sample coagulated with 550mls of FMWL. Hence, FMWL when utilized at a level of 550 mls will yield soybean curd that is acceptable and comparable to soybean curd coagulated with lemon juice. The use of FMWL will serve as an alternative, cheap and natural coagulant for soybean curd preparation at household and commercial levels.

Isolation of Bacillus cereus from Soft Soybean Curd and the Kinetic Behavior of B. cereus Isolates at Changing Temperatures

In this study, Bacillus cereus was isolated from soft soybean curds, and a dynamic model was developed to describe the kinetic behavior of these isolates during transfer and storage. B. cereus isolates recovered from soft soybean curds were inoculated into soft soybean curd, and the levels were determined during storage at 10 to 30°C. The B. cereus counts were fitted to the Baranyi model to calculate maximum growth rate (μmax) and lag-phase duration (LPD). These kinetic parameters were then analyzed with a polynomial equation to evaluate the effects of temperature on the kinetic parameters. The developed model was validated with observed values, and the differences between predicted and observed values were determined by calculating the root mean square error (RMSE). A dynamic model was then developed with a combination of primary and secondary models to describe B. cereus growth under changing temperature conditions. B. cereus was detected in two soft soybean curd samples (5.1%) at 0.7 log CFU/g. The μmax was -0.04 to 0.47 log CFU/g/h, and the ln(LPD) was 3.94 to 0.04 h, depending on the storage temperature. The model performance was appropriate with a 0.216 RMSE and accurately described the kinetic behavior of B. cereus in soft soybean curd samples. These results suggest that B. cereus can contaminate soft soybean curds and that the models developed with the B. cereus isolates are useful for describing the kinetic behavior of B. cereus in soft soybean curd.

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction.

Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occurring in commercial Chinese fermented soybean curd were isolated and identified using ultrafiltration, gel permeation chromatography, ion-exchange chromatography, and nano-LC/Q-TOF MS/MS. The salty taste-enhancing function of the target fractions was confirmed by both a rat taste cell model and/or human sensory evaluation. Four decapeptides were found as taste-active compounds. Among them, peptide E (EDEGEQPRPF) was the most potent saltiness-enhancing peptide: 0.4 mg/mL in 50 mmol/L NaCl solution could increase its salty perception equivalent to the salt level of 63 mmol/L NaCl reference solution. The sequence of the peptide has been found in the α'-subunit of β-conglycinin [Glycine max]. The remaining peptides V (VGPDDDEKSW), DD (DEDEQPRPIP), and DG (DEGEQPRPFP) showed umami and kokumi tastes as well as a weak saltiness-enhancing sensation. These findings suggest that the decapeptide EDEGEQPRPF could be a possible alternative to partially reduce the amount of sodium intake without compromising for saltiness.

Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin

The objective of this study was to investigate the effect of different raw materials (egg powder or raw egg) and the addition of lecithin on the physicochemical properties and sensory scores of egg curd. Batches made from egg powder (EP) or raw egg (RE) having added lecithin (EPL, REL) were evaluated. Hardness, gumminess, and chewiness of EP and EPL were higher than that of the RE and REL. The lightness and sensory scores of EP and EPL decreased as the egg powder concentration increased to 50%. Microstructure showed that egg curd became more hydrated and expanded when made with raw egg. An aliquot of lecithin (0.03 g) in raw materials would not influence the composition, texture, color, and sensory scores of egg curd but increase its lecithin content, implying that lecithin can enhance the nutritional value of egg curd. Novelty and impact statement Many studies have focused on eggs, soybean curd, and cheese curd, while the exploration of egg curds is lacking. In terms of the results of our study, we found that an aliquot of lecithin (0.03 g) in egg curds would not influence the composition, texture, color, and sensory scores of the egg curd but increase its lecithin content, implying that the addition of lecithin can enhance the nutritional value of egg curd. Additionally, the microstructure of egg curd was influenced by the raw materials.