Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scores

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Yuan, S ^a   Chang, S K C ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Instron parameters; Sensory correlations; Texture profile analysis; Tofu

Indexed keywords

ARTICLE; CONSUMER; FLOW KINETICS; FOOD HANDLING; HUMAN; METHODOLOGY; SOYBEAN; STANDARD; TASTE;

CONSUMER SATISFACTION; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; RHEOLOGY; SOY FOODS; TASTE;

GLYCINE MAX;

EID: 33847788038     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00263.x     Document Type: Article

References (53)

1. Bourne MC. 1978. Texture profile analysis. Food Technol 32(7):62-6.
2. Bourne MC. 1982. Food textures and viscosity: concept and measurement. New York: Academic Press.
3. Byun MW, Kang IJ. 1995. Properties of soya milk and tofu prepared with γ-irradiated soya beans. J Sci Food Agric 67:477-83.
4. Cai TD, Chang KC. 1997.Dry tofu characteristics affected by soymilk solid content and coagulation time. J Food Qual 20:391-402.
5. Cai TD, Chang KC. 1998. Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration. Food Res Int 31:289-95.
6. Cai TD, Chang KC. 1999. Processing effect on soybean storage proteins and their relationship with tofu quality. J Agric Food Chem 47:720-7.
7. Cai TD, Chang KC, Shih MC, Hou HJ, Ji M. 1997. Comparison of bench and production scale methods for making soymilk and tofu from 13 soybean varieties. Food Res Int 30:659-68.
8. Cardello AV, Maller O. 1987. Sensory texture analysis: an integrated approach to food engineering. In: Moskowitz HR, editor. Food texture. New York and Basel: Marcel Dekker Inc. p 177-216.
9. Chang KC. 2002. Isoflavones from soybeans and soy foods. In: Shi J, Mazz J, Maguer ML, editors. Functional foods: biochemical and processing aspects, Vol. II. Functional foods and nutraceutical series. New York: CRC Press. p 39-69.
10. Chang KC. 2006. Chemistry and technology of tofu making. In: Hui YH, editor. Handbook of food science, technology and engineering, Vol. IV. Food technology and food processing.. Boca Raton, Fla.: CRC Press. p 171.1-171.24.
11. DeMan JM, DeMan L, Gupta S. 1986. Texture and microstructure of soybean curd(tofu) as affected by different coagulants. Food Microstruct 5:83-9.
12. Evans DE, Tsukamoto C, Nielsen NC. 1997. A small scale method for the production of soymilk and silken tofu. Crop Sci 37:1463-75.
13. FDA, 21 CFR Pt. 101. 1999. Food labeling: health claim; soy protein and coronary heart disease. Final rule. Fed Regist 64(206):57700-33.
14. Friedman HH, Whitney JE, Szczesniak AS. 1963. The texturometer-a new instrument for objective texture measurement. J Food Sci 28:390-6.
15. Fuchigami M, Teramoto A, Ogawa N. 1998. Structural and textural quality of Kinu-tofu frozen-then-thawed at high-pressure. J Food Sci 63:1054-7.
16. Gandhi AP, Bourne MC. 1988. Effect of pressure and storage time on texture profile parameters of soybean curd (tofu). J Text Stud 19:137-42.
17. Guo ST, Ono T. 2005. The role of composition and content of protein particles in soymilk on tofu curding by glucono-δ-lactone or calcium sulfate. J Food Sci 70:258-62.
18. Henry WF, Katz MH, Pilgrim FJ, May AT. 1971. Texture of semi-solid foods: sensory and physical correlates. J Food Sci 36:155-61.
19. Hou HJ, Chang KC. 1998. Yield and quality of soft tofu as affected by soybean physical damage and storage. J Agric Food Chem 46:4798-805.
20. Hou HJ,Chang KC. 2004. Storage condition affect soybean color, chemical composition and tofu qualities. J Food Proc Preserv 28:473-88.
21. Hou HJ, Chang KC, Shih MC. 1997. Yield and textural properties of soft tofu as affected by coagulation method. J Food Sci 62:824-7.
22. Hui LK, Easa AM, Ismail N. 2000. Effects of thermal treatments ontexture of soy protein isolate tofu. J Food Proc Preserv 24:275-86.
23. Kim YY, Wicker L. 2005. Soybean cultivars impact quality and function of soymilk and tofu. J Sci Food Agric 85:2514-8.
24. Kohyama K, Nishinari K. 1993. Rheological studies on the gelation process of soybean 7S and 11 Sproteins in the presence of glucono-δ-lactone. J Agric Food Chem 41:8-14.
25. Kohyama K, Sano Y, Doi E. 1995. Rheological characteristics and gelation mechanism of tofu (soybean curd). J Agric Food Chem 43:1808-12.
26. Lambrecht HS, Nielsen SS, Liska BJ, Nielsen NC. 1996. Effect of soybean storage on tofu and soymilk production. J Food Qual 19:189-202.
27. Lee CH, Rha C. 1978. Microstructure of soybean protein aggregates and its relation to the physical and textural properties of the curd. J Food Sci 43:79-84.
28. Lee YC, Rosenau JR, Peleg M. 1983. Research note rheological characterization of tofu. J Text Stud 14:143-54.
29. Lim BT, Deman JM, Deman L, Buzzell RI. 1990. Yield and quality of tofu as affected by soybean and soymilk characteristics: calcium sulfate coagulation. J Food Sci 55:1088-111.
30. Liu ZS, Chang SKC, Li LT, Tatsumi E. 2004. Effect of selective thermal denaturation of soybean proteins on soymilk viscosity and tofu's physical properties. Food Res Int 37:815-22.
31. Lu JY, Carter E, Chung RA. 1980. Use of calcium salts for soybean curd preparation. J Food Sci 45:32-4.
32. Macias FA, Marin D, Oliveros-Bastidas A, Castellano D, Simonet AM, Molinllo JMG. 2005. Structure-activity relationships (SAR) studies of benzoxazinones, their degradation products and analogues. Phytotoxicity on standard target species (STS). J Agric Food Chem 53:538-48.
33. Messina M. 2004. The science behind soyfoods. In: Proceedings of the IIV World Soybean Research Conference, IV Intl. Soybean Processing and Utilization Conference and III Brazilian Soybean Congress. Feb 29 to Mar 5. Foz do Iguassu, PR, Brazil. p. 977-83.
34. Metussin R, Alli I, Kermasha S. 1992. Micronization effects on composition and properties of tofu. J Food Sci 57:418-22.
35. Moizuddin S, Johnson LD, Wilson LA. 1998. Rapid method for determining optimum coagulant concentration in tofu manufacture. J Food Sci 64:684-7.
36. Moizuddin S, Harvey G, Fenton AM, Wilson LA. 1999. Tofu production from soybeans or full-fat soy flakes using direct and indirect heating processes. J Food Sci 64: 145-8.
37. Molina E, Ledward DA. 2002. Effects of combined high-pressure and heat treatment on the textural properties of soya gels. Food Chem 80:367-70.
38. Obata A, Matsuura M. 1993. Decrease in the gel strength of tofu caused by an enzyme reaction during soybean grinding and its control. Biosci Biotech Biochem 57: 542-5.
39. Saio K. 1979.Tofu-relationships between texture and fine structure. Cereal Foods World 24:342-54.
40. Saio K, Kamiya M, Watanabe T. 1969. Food processing characteristics of soybean 11S and 7S proteins. Part I. Effect of difference of protein components among soybean varieties on formation of tofu-gel. Agric Biol Chem 33:1301-8.
41. Saio K, Kajikawa M, Watanabe T. 1971. Food processing characteristics of soybean proteins. Part II. Effect of sulfhydryl groups on physical properties of tofu-gel. Agric Biol Chem 35:890-8.
42. SAS Inst. 2005. SAS user guide: statistics. Cary, N.C.: SAS Institute Inc.
43. Schaefer MJ, Love J. 1992. Relationships between soybean compositions and tofu texture. J Food Qual 15:53-66.
44. Shen CF, Deman L, Buzzell RI, Deman JM. 1991. Yield and quality of tofu as affected by soybean and soymilk characteristics: glucono-delta-lactone coagulant. J Food Sci 56:109-12.
45. Shih MC, Hou HJ, Chang KC. 1997. Processing optimization for soft tofu. J Food Sci 62:833-7.
46. Skurray G, Cunich J, Carter O. 1980. The effect of different varieties of soybean and calcium ion concentration on the quality of tofu. J Agric Food Chem 6:89-95.
47. Stone H, Sidel JL. 1993. Sensory evaluation practices. 2nd ed. San Diego, Calif.: Academic Press Inc.
48. Sun N, Breene WM. 1991. Calcium sulfate concentration influence on yield and quality of tofu from soybean varieties. J Food Sci 56:1604-10.
49. Szczesniak AS, Bourne MC. 1995. Letters. J Food Sci 60(6):vii.
50. Szczesniak AS, Brandt MA, Friedman HH. 1963. Development of standard rating scales for mechanical parameters of texture and correction between the objective and the sensory methods of texture evaluation. J Food Sci 28:397-403.
51. Tsai SJ, Lan CY, Kao CS, Chen SC. 1981. Studies on the yield and quality characteristics of tofu. J Food Sci 46:1734-8.
52. Wang CCR, Chang KC. 1995. Physicochemical properties and tofu quality of soybean cultivar Proto. J Agric Food Chem 43:3029-34.
53. Wang HL, Swain EW, Kwolek WF. 1983. Effect of soybean varieties on the yield and quality of tofu. Cereal Chem 60:245-8.