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Open AccessArticle

Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour

1
Department of Food Science and Technology, Chung-Ang University, 17546 Anseong, Korea
2
Indonesian Agency for Agricultural Research and Development (IAARD), 12540 Jakarta, Indonesia
*
Author to whom correspondence should be addressed.
Foods 2019, 8(12), 617; https://doi.org/10.3390/foods8120617
Received: 1 November 2019 / Revised: 21 November 2019 / Accepted: 22 November 2019 / Published: 25 November 2019
The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu. View Full-Text
Keywords: defatted soybean flour; jet mill; super-fine powder; tofu; quantitative descriptive analysis; texture profile analysis defatted soybean flour; jet mill; super-fine powder; tofu; quantitative descriptive analysis; texture profile analysis
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Kim, Y.-N.; Muttakin, S.; Jung, Y.-M.; Heo, T.-Y.; Lee, D.-U. Tailoring Physical and Sensory Properties of Tofu by the Addition of Jet-Milled, Superfine, Defatted Soybean Flour. Foods 2019, 8, 617.

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