碩士 / 輔仁大學 / 食品科學系碩士班 / 106 / Tofu is a widely accepted soy product in East Asia. However, the procedure of tofu making is complicated and consumes a lot of energy. Moreover, the okra which contains high amount of protein and dietary fiber is discarded as waste. The objectives of this study were to investigate the physicochemical property of whole bean tofu prepared with micronized soy paste and deep sea water (DSW); and to study the effect of different drying methods on the physicochemical property of soy flour and the property of whole bean tofu prepared with the treated flour. Soybeans were wet-micronized by using the food processor and mixed with soy protein isolate. The paste was then heated at 95℃ for 10 min and the thermal-treated soy paste (TSP) was produced. The TSP was further dried by using drum dryer at 130℃ and cold-air dryer at 40℃ to produce the thermal-treated soy flour (TSF). Both TSP and TSF were used to prepare the paste with the concentration of 10% and 15% for tofu making. Glucono delta-lactone (GDL) and DSW were used as coagulant. The gelation behavior and physicochemical property of whole bean tofu were evaluated. Results showed that the phase transition of 10% TSP with GDL addition was observed during gelation by using rheometer. However, the elastic modulus was higher than the viscous modulus in the initial stage of gelation of the other groups, and the gelation point was not as easy to observe. Whole bean tofu prepared with TSP and TSF had high amount of protein and fiber. The tofu prepared with 10% TSP and GDL showed the smooth and uniform appearance, and the firmness texture, and the regular honeycomb-like structure. The appearance of whole bean tofu prepared with TSP and DSW was slightly rough and its texture was soft. The TSF prepared by using drum dryer was less time consuming. The tofu prepared with TSF and GDL or DSW showed a curd-like appearance with obvious phase separation and soft texture. According to the above results, the fibers in the paste of TSP and TSF might alter the gelation behavior and further change the protein network structure of tofu, and consequently, produce the tofu with unique texture. This research provides an innovative approach for whole bean tofu making at home by using household utensils without waste generation.
| Identifer | oai:union.ndltd.org:TW/106FJU00254009 |
| Date | January 2018 |
| Creators | 林子芊 |
| Contributors | KUO, MENG-I, 郭孟怡 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 133 |
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