Evaluation of Textural Properties of Tofu-Gel

Food Technological Studies on Gelation of Soybean Protein Part I

Abstract

Textural characteristics of tofu-gel were investigated in order to obtain the fundamental information for the rational operation and control of tofu-making process. Textural qualities were evaluated by both organoleptic test and measurement on a Texturometer. A linear relationship was found between"hardness" and "adhesiveness" determined by the Texturometer. Sensory "adhesiveness" was not correlated with Texturometer "adhesiveness". On the other hand, sensory "hardness", an effective parameter to determine the quality of tofu-gel, was highly correlated with Texturometer "hardness". The desirable hardness of tofu-gel was estimated to be about 0.4 Texturometer Unit. From the results described above, Texturometer "hardness" appears to be valid and useful for the quality evaluation of tofu-gel and the establishment of the optimum operating conditions for tofu-making process.