Effects of the levels of NaCl added in soymilk on texture characteristics of white dried beancurds

Authors

SHU Yuan-ke, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
HUANG Yi-qun, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
YU Jian, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LIU Yong-le, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
LI Yan, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, ChinaFollow

Corresponding Author(s)

李彦（1970—），女，长沙理工大学副教授，硕士。E-mail: 122511021@qq.com

Abstract

Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0～1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P<0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967～0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901～-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%～0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Publication Date

6-5-2023

First Page

19

Last Page

25,60

DOI

10.13652/j.spjx.1003.5788.2023.60002

Recommended Citation

Yuan-ke, SHU; Yi-qun, HUANG; Jian, YU; Yong-le, LIU; and Yan, LI (2023) "Effects of the levels of NaCl added in soymilk on texture characteristics of white dried beancurds," Food and Machinery: Vol. 39: Iss. 4, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2023.60002
Available at: https://www.ifoodmm.cn/journal/vol39/iss4/4

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