Effects of Ingredient Ratio on Sensory Evaluation and Texture of Gomatofu

Abstract

The effects of the ingredient ratio of kudzu starch and sesame on the texture of gomatofu (sesame tofu) were studied by the compression test using a rheometer and by sensory tests. The structure of gomatofu was observed with a scanning electron microscope (SEM). Gomatofu was prepared at a mixing rate of 250 rpm for 25 min. As a result of the texture measurement, the more both the kudzu starch and sesame contents increased, the more hardness, adhesiveness and gumminess increased. Cohesiveness increased with an increase in the kudzu starch content, but decreased with increasing the sesame content. SEM observation revealed that the larger amounts of sesame contained in the kudzu starch gel, the finer fibrous structure was formed. It was found that gomatofu prepared at a ratio 1 : 1-1.5 : 10-11 by weight of kudzu starch, sesame and water was palatable in softness, mouthfeel and springiness by the sensory test. A high correlation coefficient (r=0.94, p<0.001) was obtained between hardness by the texture measurement and hardness by the sensory score when the amounts of both kudzu starch and sesame were increased. A high correlation coefficient was also obtained between hardness and mouthfeel (r=-0.96, p<0.001) by the sensory score at a larger amount of kudzu starch content, but a high negative correlation coefficient (r=-0.91, p<0.001) was obtained between cohesiveness and hardness by the sensory score when the sesame amount was increased.