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KMID : 0380619940260010031
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 1 p.31 ~ p.36
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Effect of Water Addition and Heating on Textural Properties of Uncompressed SPI Tofu
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Abstract
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In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at 100℃ for 6 minutes and second heating at 75℃ for 25 minutes and use of CaSO₄-GDL(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio (gH₂O/g SPI) raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relatively higher values in hardness were measured for those tofu heated at 85 ℃ than those at 75 ℃ or 95 ℃ . A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at 85℃ for 30∼60 minutes were found as optimal conditions to prepare uncompressed SPI tofu.
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