Texture and storage stability of tofu incorporated with Rhynchosia volubilis.

摘要

Effects of incorporating the legume Rhynchosia volubilis (yakong) at 0, 10, 20 and 30% w/w of soybeans on the quality and shelf life of tofu were determined. Moisture content of tofu increased slightly with an increase in the level of yakong incorporation from 10 to 30%, and no apparent relationships between yakong incorporation and yield were found. Turbidity of soybean whey tended to increase with an increased level of yakong incorporation; 20 and 30% samples were significantly different from those of the control and 10% sample (P < 0.05). Different levels of yakong incorporation were found to have a significant influence (P < 0.05) on all colour characteristics of tofu. Texture varied with the level of yakong incorporation in a consistent manner; however, there was no significant difference (P >0.05) in most cases. Tofu containing yakong (10-30%) had a shelf life at least 1 day longer than that of control tofu.