Effect of curdlan on textural and cooking qualities of noodles made with tofu

摘要

This study developed the noodle from tofu. Tapioca starch and curdlan were added for improvingrntexture and cooking quality. Tofu noodles were prepared with tapioca (50 g) (control), tapiocarn(20 g) and curdlan (5–7 g) (TC group), and curdlan (8–9 g) (C group). The viscosity decreased torncontrol, TC and C, and both TC and C showed increasing capabilities as more curdlan was added.rnCooking loss of TC (5.7–6.3%) or C (4.9–5.4%) was lower than that of the control (6.8%). C grouprnshowed the highest firmness which increased as more curdlan was added while TC and controlrnshowed similar results. Tensile strength of TC (2.3–2.7 N cm~(-2)) was higher than that of the controlrnor C (2.0 N cm~(-2)). Our results revealed that curdlan can be used to lower the amount of tapiocarnstarch during the process of making tofu noodles.