Change in texture improvement of low-fat tofu by means of low-fat soymilk protein denaturation.

Abstract

Tofu made from low-fat soy flour is a nutritional food for consumers and economically benefits the food processor. However, low-fat tofu has poor textural quality, especially insufficient firmness. Stepwise heating (heating at 75 °C, followed by holding at 95 °C) of full-fat soymilk increases gel properties. Therefore we evaluated the two-step heating of low-fat soymilk to improve tofu texture.