Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu
| العنوان: | Effects of different salts on the gelation behaviour and mechanical properties of citric acid‐induced tofu |
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| المؤلفون: | Zhao Yanyan, Shaotong Jiang, Xingjiang Li, Feng-Hong Cao, Shuizhong Luo, Xi-Yang Zhong, Dongdong Mu, Zhi Zheng |
| المصدر: | International Journal of Food Science & Technology. 55:785-794 |
| بيانات النشر: | Wiley, 2019. |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | chemistry.chemical_classification, chemistry.chemical_compound, Gypsum, chemistry, Rheology, Base (chemistry), engineering, Food science, engineering.material, Citric acid, Microstructure, Industrial and Manufacturing Engineering, Food Science |
| الوصف: | To elucidate the effects of salts on the properties of citric acid‐induced tofu gel, gelation was induced in the presence of KCl, CaCl₂ or CaSO₄, and gypsum tofu was used as a reference. The textural properties, water‐holding capacity (WHC), rheological behaviour, aggregate size distribution and microstructure of the tofu were evaluated. The results indicated that the addition of 0.10 g/100 mL KCl,0.05 g/100 mL CaCl₂ and 0.15 g/100 mL CaSO₄ yields more elastic tofu with high water‐holding capacity. The WHC of tofu induced in the presence of salts was similar to that of gypsum tofu, while the tofu was firmer and less elastic than gypsum tofu. The maximum elasticity of citric acid‐induced tofu was obtained with addition of 0.15 g/100 mL CaSO₄. These results are useful to understand the effects of different salts on soymilk gelation and provide a theoretical base for the quality improvement of citric acid‐induced tofu. |
| تدمد: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.14348 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::234ebc77ea9b5238ec96def54b26e94f https://doi.org/10.1111/ijfs.14348 |
| Rights: | CLOSED |
| رقم الانضمام: | edsair.doi...........234ebc77ea9b5238ec96def54b26e94f |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 13652621 09505423 |
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| DOI: | 10.1111/ijfs.14348 |