Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores

Texture Profile of Tofu as Affected by I

✍ S. Yuan; S. K. C. Chang 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 292 KB

**ABSTRACT:** Our objective was to characterize the variations of tofu textural profiles as affected by physical parameters and to correlate the data with that of the sensory method. The textural profiles of 13 selected tofu types were characterized using various crosshead speeds and 2 degrees of pe