Effects of Investigation of Process in Quality Paiyen Tofu

• Main Authors: Chih - WeiHsu, 許志瑋
• Other Authors: Ming - Zhi Shi
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/17026684631030301337

碩士 === 中國文化大學 === 生活應用科學系 === 101 === This research investigates the factor which affect the quality of Paiyen Tofu. The research first studied the effect of water concentration, oil ratio and the proportion of starch on Paiyen tofu. Then different proportions of starch, ions (NaCl, KCl and CaCl2), adhesives (egg albumen, sodium tripoly phosphate), and pH were studied for their effects on Paiyen tofu. The results showed that the water concentration had affected on the color, viscosity and texture of Paiyen tofu liquid. Increased starch ratio will increased hardness of Paiyen tofu. Pure cassava starch resulted in a hardest texture, and ST-571 starch resulted in a softest texture of Paiyen tofu. Calcium chloride had an impact on the color of Paiyen tofu liquid, and the color and density of Paiyen tofu; whereas sodium chloride had an impact on the texture resilience of Paiyen tofu. In addition, there was a significant difference in the hardness of texture at the pH value of 7 to 7.5. At the pH value of 7.5, there was a significant difference in the adhesiveness, gumminess, chewiness, and resilience of texture. The research also made a sensory evaluation of Paiyen tofu produced via different recipes: (1) the commercial recipe, (2) 15.01% soy protein isolate, 66.60% water concentration, 12.81% oil, and 5.13% modified starch ST-571, and (3) 14.96% soy protein isolate, 66.36% water, 12.76% oil, 5.11% modified starch ST-571 and 0.36% of sodium tripoly phosphate. The sensory evaluation result revealed that the third recipe was more favored than the commercial recipe in terms of flavor and overall acceptance.