Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu
Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportion...
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2024-09-01
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| author | Carolina Paz-Yépez Mariana Gavilanes-Tomalá Julio Palmay-Paredes Grace Medina-Galarza Sebastián Guerrero-Luzuriaga Borja Velázquez Martí |
| author_facet | Carolina Paz-Yépez Mariana Gavilanes-Tomalá Julio Palmay-Paredes Grace Medina-Galarza Sebastián Guerrero-Luzuriaga Borja Velázquez Martí |
| author_sort | Carolina Paz-Yépez |
| collection | DOAJ |
| description | Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing. |
| format | Article |
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| issn | 2076-3417 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-996be016acba48eaa29c1a01aa2d4fbd2025-08-20T01:47:44ZengMDPI AGApplied Sciences2076-34172024-09-011419858010.3390/app14198580Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of TofuCarolina Paz-Yépez0Mariana Gavilanes-Tomalá1Julio Palmay-Paredes2Grace Medina-Galarza3Sebastián Guerrero-Luzuriaga4Borja Velázquez Martí5Instituto de Investigación, Universidad Agraria del Ecuador, Guayaquil 090104, EcuadorFacultad de Ciencias Agrarias, Universidad Agraria del Ecuador, Guayaquil 090104, EcuadorFacultad de Ciencias Agrarias, Universidad Agraria del Ecuador, Guayaquil 090104, EcuadorFacultad de Ciencias Agrarias, Universidad Agraria del Ecuador, Guayaquil 090104, EcuadorGrupo de Investigación de Inocuidad y Valorización de Recursos Para la Agroindustria (INVAGRO), Facultad de Ingeniería, Universidad Nacional del Chimborazo, Km 1 ½ Vía Guano, Riobamba 060107, EcuadorGrupo de Investigación de Inocuidad y Valorización de Recursos Para la Agroindustria (INVAGRO), Facultad de Ingeniería, Universidad Nacional del Chimborazo, Km 1 ½ Vía Guano, Riobamba 060107, EcuadorTofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment’s protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing.https://www.mdpi.com/2076-3417/14/19/8580colorsoybean proteinssoybeantexturetofuvinegar |
| spellingShingle | Carolina Paz-Yépez Mariana Gavilanes-Tomalá Julio Palmay-Paredes Grace Medina-Galarza Sebastián Guerrero-Luzuriaga Borja Velázquez Martí Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu Applied Sciences color soybean proteins soybean texture tofu vinegar |
| title | Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu |
| title_full | Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu |
| title_fullStr | Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu |
| title_full_unstemmed | Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu |
| title_short | Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu |
| title_sort | effects of organic acid coagulants on the textural and physical chemical properties of tofu |
| topic | color soybean proteins soybean texture tofu vinegar |
| url | https://www.mdpi.com/2076-3417/14/19/8580 |
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