Effects of different carrageenan types on the rheological and water-holding properties of tofu

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• 作者：Ying-Ru Shen ; Meng.-I. Kuo ; ^{062998@mail.fju.edu.tw}
• 关键词：Tofu ; Carrageenan ; κ/ι-hybrid ; Rheological property ; Water-holding property
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：122-128
• 全文大小：1808 K
• 卷排序：78

文摘

The tofu with κ/ι-hybrid carrageenan had the highest rheological properties. The rheological properties of tofu were affected by the carrageenan type and concentration. Carrageenan could be a practical food additive to modify the texture of tofu.