Effects of temperature and holding time on physicochemical properties and nutritional composition of purple tofu
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Abstract
Temperature and holding time during coagulation are essential factors affecting the quality of tofu supplemented with purple sweet potato (purple tofu). The study was conducted to determine the effects of coagulation temperatures (80, 90, and 100°C) and holding times (5, 10, 15, and 20 minutes) on the changes in physicochemical properties (water-holding capacity, hardness, and yield), basic nutrient composition (moisture, total protein and total lipid content), and color changes of the product as indicated by color values (L*, a*, and b*). The study results showed that tofu coagulated at 90°C for 15 minutes was suitable for the coagulation process of purple tofu, yielding the following properties: physicochemical characteristics (water-holding capacity (5.51 g water/g protein), hardness (14.38 N), recovery yield (283.19%), nutrient content (moisture (76.28%), total protein content (13.76%), total lipid content (8.99%), and color values (L* (66.70), a* (7.01), and b* (3.46).
Tóm tắt
Nhiệt độ và thời gian giữ nhiệt tạo đông là yếu tố quan trọng ảnh hưởng đến chất lượng sản phẩm đậu hũ bổ sung khoai lang tím (đậu hũ tím). Mục tiêu của nghiên cứu là khảo sát ảnh hưởng của nhiệt độ tạo đông (80, 90 và 100oC) với các khoảng thời gian giữ nhiệt (5, 10, 15, và 20 phút) thông qua sự thay đổi các chỉ tiêu cơ lý (khả năng giữ nước, độ cứng và hiệu suất thu hồi), thành phần các chất dinh dưỡng cơ bản (độ ẩm, hàm lượng protein tổng và lipid tổng) và sự thay đổi màu sắc của sản phẩm thông qua các giá trị màu sắc (L*, a*, và b*). Kết quả nghiên cứu cho thấy đậu hũ được tạo đông ở nhiệt độ 90oC trong thời gian 15 phút là phù hợp cho quá trình kết tủa tạo đông đối với đậu hũ tím với các kết quả bao gồm tính chất cơ lý (khả năng giữ nước (5,51 g nước/g protein), độ cứng (14,38 N), hiệu suất thu hồi (283,19%), các chất dinh dưỡng (độ ẩm (76,28%), hàm lượng protein tổng (13,76%), lipid tổng (8,99%) và các giá trị màu sắc gồm L* (66,70), a* (7,01) và b* (3,46).
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