Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
文献类型： 外文期刊
作者： Lu, Wenjing 1 ; Zhang, Yue 1 ; Zhang, Cen 1 ; Chen, Di 1 ; Xiao, Chaogeng 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
关键词： Coagulant; Calcium sulfate; Whole soybean flour tofu; Glucose-delta-lactone; Volatile organic compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 17 卷
页码：
收录情况： SCI
摘要： 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.
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