1. HPMC (hydroxypropyl methylcellulose) as a fat replacer improves the physical properties of low-fat tofu.
- Author
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Shin, Woo‐Kyoung, Wicker, Louise, and Kim, Yookyung
- Subjects
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FAT substitutes , *METHYLCELLULOSE , *LOW-fat foods , *TOFU , *SYNERESIS , *VISCOSITY - Abstract
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. RESULTS Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 ( L1) and 42 ( L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% ( L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. CONCLUSION HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]
- Published
- 2017
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