Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

Yen Chang Tseng, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

40 Scopus citations

Abstract

This study investigated the rheological properties of inulin-containing silken tofu coagulated with glucono-δ-lactone (GDL) upon heating. Inulin (Raftiline® HP-gel) was added to a soy protein isolate-enriched cooked soymilk at 0%, 1%, 2%, 3% and 4% (w/v) levels along with 0.4% (w/v) GDL to prepare acid-induced silken tofu. Gelation was induced by heating the soymilk mixture from 20 to 90 °C at a constant rate (1 °C/min) or isothermally at 90 °C for 30 min. The gelling properties were measured with dynamic small-deformation mechanical analysis and static large-deformation compression tests. The rheological changes in soymilk during gelation were dependent upon both the pH decline (hydrolysis of GDL) and the specific temperature of heating. Control samples heated to ∼50 °C, with the pH lowered to 5.95, started to gel, showing a rapid increase in storage (G′) and loss (G″) moduli afterwards. The addition of 2% inulin lowered the on-set gelling temperature by 2.8 °C and improved (P < 0.05) both rheological parameters of the tofu gel as well as hardness and rupture force (textural profile analysis) of the formed silken tofu. The results indicated that inulin enhances the viscoelastic properties of GDL-coagulated silken tofu, and the textural effect of inulin is an added benefit to its current application mainly as a prebiotical ingredient in food.

Original languageEnglish
Pages (from-to)511-516
Number of pages6
JournalJournal of Food Engineering
Volume90
Issue number4
DOIs
StatePublished - Feb 2009

Keywords

  • Gelation
  • Glucono-δ-lactone
  • Inulin
  • Prebiotic
  • Silken tofu
  • Soy proteins

ASJC Scopus subject areas

  • Food Science

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