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KMID : 1134820200490060646
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 6 p.646 ~ p.651
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Variations in Textural Parameter Values of Tofu due to Different Measurement Conditions
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Shin Sun-Hwa
Choi Won-Seok
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Abstract
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The texture in tofu is an important sensory factor that greatly affects the symbol and quality of the tofu, and texture profile analysis (TPA) is mainly used to measure the texture. However, a standardized measuring method has not yet been established. In this study, four brands of tofu for pan-searing on the market were tested, and the differences in texture of the tofu were compared by TPA with different cross-head speeds and compression ratios. The results showed that the samples differed significantly according to the measurement conditions, and that more variation of significant difference between samples was caused by changes in the compression ratio (10, 20, 30%) than by changes in the cross-head speed (1, 5 mm/s). In chewiness, the most variation of significant difference (25%) between samples was caused by the change of compression ratio and cross-head, while the variation of significant difference due to the change of measurement condition was the least in springiness (5%). As a result of this experiment, the significant difference in texture between tofu samples could be caused not only by the different sample kinds but also by the different measurement conditions. Therefore, it is desirable to provide sufficient evidence for selecting specific measurement conditions when analyzing the texture of tofu by the TPA method.
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KEYWORD
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tofu for pan-searing:texture, variation of significant difference, measurement conditions
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