Abstract
Measurement of texture by the multi-point mensuration method and the textural changes with cooking conditions of commercial momen tofu (bean curd) were investigated.
Changes in the hardness-biting distance curves or two successive biting curves of non-cooked and cooked tofu with four types of plungers had many features of interest.
Needle plunger (edge size 30 mm) was most suitable for measurement of the textural changes of tofu with cooking conditions.
It was found from the changes in the slopes of the empirical formulas of hardness of five commercial tofu that five minutes cooked tofu firmed 52.6% (average) against non-cooked tofu but five minutes cooked tofu with 1% salt firmed only 20.7% (average). This also means that the textural changes in firmness of tofu are clearly indicated by figures.
Changes in the slopes of the empirical formulas of cohesiveness with cooking conditions closely correlated to the mouth feeling of tofu were more greater than those of hardness on the average. Further, it was observed a marked tendency that these changes were much greater in the case of soft (non-cooked condition) tofu.
