Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%...

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Autores principales:	Leiva,Javier, Rodríguez,Valeria, Muñoz,Elias
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2011
Materias:	Fluidity ideal concept soy texture
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013
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spelling	oai:scielo:S0718-162020110003000132012-01-23Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofuLeiva,JavierRodríguez,ValeriaMuñoz,Elias Fluidity ideal concept soy texture The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P < 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest concentration of calcium and firm, adhesive and cohesive when using the highest concentration of calcium. These results indicate that the use of low calcium concentrations (0.3 and 0.5%) increase the hardness of tofu and result in a product prone to fluidity. Of these two calcium concentrations, the lower provided a higher degree of product fluidity. The physicochemical characteristics did not change significantly with the addition of calcium chloride. These results suggest that calcium chloride could be used as an additive to improve tofu fluidity.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.38 n.3 20112011-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013en10.4067/S0718-16202011000300013
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Fluidity ideal concept soy texture
spellingShingle	Fluidity ideal concept soy texture Leiva,Javier Rodríguez,Valeria Muñoz,Elias Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
description	The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P < 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest concentration of calcium and firm, adhesive and cohesive when using the highest concentration of calcium. These results indicate that the use of low calcium concentrations (0.3 and 0.5%) increase the hardness of tofu and result in a product prone to fluidity. Of these two calcium concentrations, the lower provided a higher degree of product fluidity. The physicochemical characteristics did not change significantly with the addition of calcium chloride. These results suggest that calcium chloride could be used as an additive to improve tofu fluidity.
author	Leiva,Javier Rodríguez,Valeria Muñoz,Elias
author_facet	Leiva,Javier Rodríguez,Valeria Muñoz,Elias
author_sort	Leiva,Javier
title	Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
title_short	Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
title_full	Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
title_fullStr	Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
title_full_unstemmed	Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
title_sort	influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2011
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300013
work_keys_str_mv	AT leivajavier influenceofcalciumchlorideconcentrationonthephysicochemicalandsensorycharacteristicsoftofu AT rodriguezvaleria influenceofcalciumchlorideconcentrationonthephysicochemicalandsensorycharacteristicsoftofu AT munozelias influenceofcalciumchlorideconcentrationonthephysicochemicalandsensorycharacteristicsoftofu
_version_	1714202135240900608

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

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