| Title: | Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu |
| Author(s): | Lu W; Zhang Y; Zhang C; Chen D; Xiao C; |
| Address: | "State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China" |
| DOI: | 10.1016/j.fochx.2022.100527 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "This work proposes a novel method for whole soybean flour tofu preparation by combining calcium sulfate (CS) and glucose-delta-lactone (GDL) coagulation. Importantly, the characteristics of the synthesized gel and the quality were studied. MRI and SEM results showed that the whole soybean flour tofu possessed satisfactory water holding capacity and water content at a CS to GDL ratio of 3:2, significantly improving the cross-linking network gel in tofu and accounting for its similar color to soybeans. Furthermore, GC-IMS analysis showed that the whole soybean flour tofu prepared at a 3:2 ratio had more flavor components (51 types) than commercially available ones (CS or GDL tofu) and exhibited satisfactory results during consumer sensory evaluation. Overall, this method is effective and applicable for the industrial preparation of whole soybean flour tofu" |
| Keywords: | Calcium sulfate Coagulant Glucose-delta-lactone Volatile organic compounds Whole soybean flour tofu; |
| Notes: | "PubMed-not-MEDLINELu, Wenjing Zhang, Yue Zhang, Cen Chen, Di Xiao, Chaogeng eng Netherlands 2023/02/28 Food Chem X. 2022 Nov 28; 17:100527. doi: 10.1016/j.fochx.2022.100527. eCollection 2023 Mar 30" |
