HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu

摘要

BACKGROUND: The effect of the addition of hydroxypropyl methylcellulose (HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg(-1)) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg(-1)) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H.