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Changes in quality characteristics of tofu with freezing treatment of soybeans

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Abstract

The aim of this study was to investigate the influence of length of freezing time (−18°C for 5 or 24 h) on the quality characteristics of tofu. The yield and moisture content of tofu obtained from frozen soybean were lower than control tofu. Tofu made from frozen soybeans showed higher hardness, gumminess and chewiness than the control. Freezing treatment also made the microstructure of the tofu more uniform than the control. However, after 24-h freezing, hardness decreased and the microstructure of tofu appeared to form pores. Sensory evaluation showed that mouth-feel decreased with an increase of freezing time. Among all of tofu frozen at −18°C, 5-h freezing treatment showed the highest overall acceptability. These results indicate that the length of time that soybeans are frozen before making tofu affects the quality of tofu.

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Authors and Affiliations

  1. Department of Food and Nutrition, Hanyang University, Seoul, 04763, Korea

    Zi Gu, Kwang Yeon Lee & Hyeon Gyu Lee

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  1. Zi Gu
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  2. Kwang Yeon Lee
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  3. Hyeon Gyu Lee
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Correspondence to Hyeon Gyu Lee.

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Gu, Z., Lee, K.Y. & Lee, H.G. Changes in quality characteristics of tofu with freezing treatment of soybeans. Food Sci Biotechnol 25, 757–761 (2016). https://doi.org/10.1007/s10068-016-0129-0

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  • DOI: https://doi.org/10.1007/s10068-016-0129-0

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