Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of heat-moisture treatment of rice flour on the properties in tofu

  • An, Shu (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Kwang Yeon (Department of Food and Nutrition, Hanyang University) ;
  • Lee, Hyeon Gyu (Department of Food and Nutrition, Hanyang University)
  • Received : 2020.11.21
  • Accepted : 2020.12.30
  • Published : 2021.02.28
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Abstract

The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.

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References

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