| Summary: | 碩士 === 國立嘉義大學 === 食品科學系碩士班 === 92 === There are many defects in quality of packed tofu to be overcome, such as somewhat firm and non-uniform texture, high syneresis and weak soup-absorbing ability during cooking. The studies were conducted at two stages. First, to forge the texture of packed tofu from non-uniform to uniform state, and followed by experiment carried out to improve texture and soup-absorbing ability of packed tofu. At the first stage, 0.3 % ( w/w ) glucono-δ-lactone combined respectively with three concentrations, 0.025, 0.05 and 0.1 % ( w/w ) of magnesium chloride used to solve the problem of non-uniform texture of packed tofu. At the second stage, three processing factors, the amounts of sodium bicarbonate, baking powder and curdlan added, were used to constrain a central composite design with range of 0.1-0.4 %, 0-1.0 % and 0-2.0 % ( w/w ) respectively, to improve the texture and soup-absorbing ability of packed tofu. It was showed that, addition of magnesium chloride even at its minimal amount, 0.025 % ( w/w ), could solve completely problem of non-uniform texture. The soup-absrobing ability were more greatly influenced by sodium bicarbonate than by the other two processing factors, and the more sodium bicarbonate added, the greater the soup-absorbing ability was. It was also found that curdlan brought about a significant increase in hardness of packed tofu. Addition of sodium bicarbonate or baking powder, on the other hand, decreased hardness of packed tofu. The tofu with highest and lowest soup-absorbing ability, without addition of curdlan, showed high overall preference scores in sensory evaluation.
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