Effects of Organic Acid Coagulants on the Textural and Physical–Chemical Properties of Tofu

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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Bibliographic Details
Main Authors: Carolina Paz-Yépez, Mariana Gavilanes-Tomalá, Julio Palmay-Paredes, Grace Medina-Galarza, Sebastián Guerrero-Luzuriaga, Borja Velázquez Martí
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Applied Sciences
Subjects:
color
soybean proteins
soybean
texture
tofu
vinegar
Online Access:https://www.mdpi.com/2076-3417/14/19/8580
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