A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber
To improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfilter...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002968 |
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| author | Mengnan Gao Chunxia Dong Yanqiu Yuan Qian Ju Sibo Zhao Yayun Hu Guangzhong Luan |
| author_facet | Mengnan Gao Chunxia Dong Yanqiu Yuan Qian Ju Sibo Zhao Yayun Hu Guangzhong Luan |
| author_sort | Mengnan Gao |
| collection | DOAJ |
| description | To improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfiltered treated on rheological properties, proximate composition, microstructure, and texture of tofu were investigated. The results indicated that the control-release coagulant provided satisfactory application potential, and the temperature of 90 ℃ is favorable to the coagulation process. The use of control-release coagulant improved whole-cotyledon tofu's quality and yield. The results of the approximate composition evaluation showed that in whole-cotyledon tofu there was a 173 % increase in fiber as the okara retained in soymilk, increasing the apparent viscosity and change in the flow behavior of whole-cotyledon soymilk. Confocal laser scanning microscopy (CLSM) confirmed that whole-cotyledon tofu formed a porous and disconnected gel matrix. The overlapped fiber and protein gel matrix might have a positive effect on tofu’ texture. For control-release coagulated tofu, they significantly increased the hardness from 2.42 N to 6 .33N. The study highlights the potential of control-released coagulant to enhance the rheological properties and texture of tofu, thereby contributing to the development of whole-cotyledon products. |
| format | Article |
| id | doaj-art-4888646eaeb948e6b16322c9f9bac797 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-4888646eaeb948e6b16322c9f9bac7972025-01-11T06:42:16ZengElsevierApplied Food Research2772-50222025-06-0151100686A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiberMengnan Gao0Chunxia Dong1Yanqiu Yuan2Qian Ju3Sibo Zhao4Yayun Hu5Guangzhong Luan6College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaCorresponding author at: Guangzhong Luan, College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China; College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, ChinaTo improve the quality of whole-cotyledon tofu prepared with magnesium chloride as a coagulant, the whole-cotyledon tofu induced by control-release coagulant was prepared, where the ratio of the dehulled soybean to the distilled water was 1:5 (w/w). Effects of control-released coagulant and unfiltered treated on rheological properties, proximate composition, microstructure, and texture of tofu were investigated. The results indicated that the control-release coagulant provided satisfactory application potential, and the temperature of 90 ℃ is favorable to the coagulation process. The use of control-release coagulant improved whole-cotyledon tofu's quality and yield. The results of the approximate composition evaluation showed that in whole-cotyledon tofu there was a 173 % increase in fiber as the okara retained in soymilk, increasing the apparent viscosity and change in the flow behavior of whole-cotyledon soymilk. Confocal laser scanning microscopy (CLSM) confirmed that whole-cotyledon tofu formed a porous and disconnected gel matrix. The overlapped fiber and protein gel matrix might have a positive effect on tofu’ texture. For control-release coagulated tofu, they significantly increased the hardness from 2.42 N to 6 .33N. The study highlights the potential of control-released coagulant to enhance the rheological properties and texture of tofu, thereby contributing to the development of whole-cotyledon products.http://www.sciencedirect.com/science/article/pii/S2772502224002968SoybeanWhole-cotyledon soymilkTofuRheological propertyCoagulationConfocal laser scanning microscopy |
| spellingShingle | Mengnan Gao Chunxia Dong Yanqiu Yuan Qian Ju Sibo Zhao Yayun Hu Guangzhong Luan A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber Applied Food Research Soybean Whole-cotyledon soymilk Tofu Rheological property Coagulation Confocal laser scanning microscopy |
| title | A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber |
| title_full | A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber |
| title_fullStr | A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber |
| title_full_unstemmed | A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber |
| title_short | A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber |
| title_sort | novel approach to improving the quality of whole cotyledon tofu by control released coagulant and the role of fiber |
| topic | Soybean Whole-cotyledon soymilk Tofu Rheological property Coagulation Confocal laser scanning microscopy |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002968 |
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