Abstract
The quality changes of leisure dried tofu was investigated during storage under room temperature. The results showed that: the quality of dried tofu was getting worse with duration of storage time. From 60 to 90 days, the component contents and texture of dried tofu changed slightly; As time was prolonged from 90 to 180 days, there was significant change in contents and texture. Moisture decreased sharply, protein and fat increased significantly, carbohydrate decline gradually; the hardness, chewiness, cohesiveness increased, and resilience decreased. It was concluded that the change of texture is mainly caused by component contents of dried tofu, the hardness and chewiness were the key indicators of quality of dried tofu during storage.
Publication Date
2-28-2016
First Page
115
Last Page
118
DOI
10.13652/j.issn.1003-5788.2016.02.030
Recommended Citation
Yufang, BU; Wenqiang, LI; Linglai, XIE; and Liangzhong, ZHAO
(2016)
"Research on quality change of leisure dried Tofu during storage,"
Food and Machinery: Vol. 32:
Iss.
2, Article 30.
DOI: 10.13652/j.issn.1003-5788.2016.02.030
Available at:
https://www.ifoodmm.cn/journal/vol32/iss2/30
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