Effect of Sulfate- and Carbonyl- Polysaccharides on Quality Characteristics of Tofu

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

• Periodical: Advanced Materials Research (Volumes 396-398)
• Pages: 1680-1683
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.396-398.1680
• Online since: November 2011
• Authors: Jian Hua Zhu, Xiao Quan Yang, Jun Ru Qi
• Keywords: Microstructure, Soybean Soluble Polysaccharide, Textural Properties, Tofu, Yield, Ι-Carrageenan

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