The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant
Yongqiang Cheng, Naoto Shimizu, Toshinori Kimura
International Journal of Food Science & Technology
Abstract
Abstract The viscoelastic properties of different types of tofu were investigated. Soymilk concentrations were 5, 6, 7, 8 and 9%. Coagulants used were 30 mm CaSO4 or 30 mm glucono-delta-lactone (GDL). As the concentration of soymilk was increased viscosity and handling difficulties increased. A high concentration of soymilk in tofu gave a high break stress and produced hard tofu. The four-element Burgers model fitted the creep behaviour and both viscous and elastic parameters could be acquired from model analysis, reflecting changes in elasticity and viscosity of tofu. The constant viscous parameter in the model increased with increasing soymilk concentration. The viscous parameters of viscoelastic materials like tofu gel, obtained from small deformation tests, seemed to correlate, to some extent, with the break stress obtained from large deformation tests. For hard tofu production increasing the soymilk concentration within a certain range and the partial replacement of calcium sulphate coagulant by GDL could be effective options.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
coagulant affects viscoelastic properties
“Coagulants used were 30 mm CaSO4 or 30 mm glucono-delta-lactone (GDL)”
viscous parameters correlate with break stress
“The viscous parameters of viscoelastic materials like tofu gel, obtained from small deformation tests, seemed to correlate, to some extent, with the break stress obtained from large deformation tests”
hard tofu production requires partial replacement of calcium sulphate coagulant by GDL
“For hard tofu production increasing the soymilk concentration within a certain range and the partial replacement of calcium sulphate coagulant by GDL could be effective options”