Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture… Click to show full abstract
Frozen tofu with a porous and elastic structure and a unique taste is formed by steaming, soaking and freezing fresh tofu. At present, no unified standard exists for the manufacture of frozen tofu. Hence, this study aimed to investigate the effects of conventional freezing processes (fresh tofu was frozen at −10 °C or −20 °C for 8 days and then ripened at −4 °C for 2 days after steaming and soaking) on tofu by examining the changes in the structure and volatile substances of frozen tofu.
Keywords:
tofu;
processes structure;
freezing processes;
frozen tofu;
effects freezing
Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
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Journal Title: Journal of the Science of Food and Agriculture
Year Published: 2025
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!