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Answer :
The study aimed to investigate the textural and rheological properties of tofu-type emulsion gels made from soy protein isolate, focusing on the influence of soybean variety and coagulant type.
Tofu is a popular plant-based food product made from coagulated soy milk. The texture and rheological properties of tofu are important factors that contribute to its quality and consumer acceptance. This study specifically focused on the emulsion gel properties of tofu, which refers to the network structure formed by dispersed fat droplets in the tofu matrix.
The study likely involved experimental trials where different soybean varieties and coagulant types were used to prepare tofu samples. Soy protein isolate, a highly purified form of soy protein, was likely used as the main ingredient for the tofu emulsion gels.
The textural properties of the tofu samples may have been evaluated using methods such as texture profile analysis, which measures parameters like hardness, springiness, cohesiveness, and chewiness. Rheological properties, which describe the flow and deformation behavior of the tofu emulsion gels, may have been assessed using techniques such as rheometry.
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