Effects of the levels of NaCl added in soymilk on texture characteristics of white dried beancurds

Abstract

Objective: This research aimed to understand the effects of different levels of NaCl added in soymilk on textural characteristics of resulted white dried beancurds. Methods: The textural characteristics and protein-gel network structures of dried beancurds produced from soymilk added with different levels of NaCl （0~1%） were fully evaluated through texture profile analysis, creep test, scanning electron microscopy and others. Results: The addition of NaCl in soymilk led to a significant increase （P＜0.05） of water held in the protein-gel network of dried beancurds as well as a less compact protein-network structure and overall weaker protein-gel. In addition, the levels of NaCl added in soymilk were highly correlated （r was 0.967~0.982） with the yield and water content of the resulted white dried beancurds, but negatively correlated （r was -0.901~-0.994） with water holding capacity, gel strength, cohesiveness, elastic modulus and other textural properties of dried beancurds. Conclusion: The soymilk added with 0.50%~0.75% of NaCl resulted in dried beancurds with required salty taste and acceptable textural characteristics.

Keywords

• dried beancurd
• nacl
• soymilk
• texture
• viscoelasticity