Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu

Wenjing Lu,Yue Zhang,Cen Zhang,Di Chen,Chaogeng Xiao

Food Chemistry: X（2023）

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摘要

•Preparation of whole soybean flour tofu by compounding CS and GDL.•Tofu has satisfying quality attributes when compounded at a ratio of 3:2 (CS/GDL).•51 VOCs were identified from GC-IMS CS / GDL compounding ratio 3:2 tofu.

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关键词

Coagulant,Calcium sulfate,Whole soybean flour tofu,Glucose-delta-lactone,Volatile organic compounds

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