Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants
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Date
2025-12-17
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Publisher
Frontiers
Abstract
Introduction: It has been established by various researchers that the type of
coagulants affects the quality of Tofu. Still, no work has been published on
how the chemical composition and textural attributes influence the sensory
acceptability of Tofu. This study aims to assess the relationship between the
chemical composition, textural attributes, and sensory acceptability of Tofu.
Methods: Soymilkwasproducedfromsoybeans,withsoymilkproteindenatured
by heat, and curdled using different coagulants like vinegar, lime juice, alum
solution, and steeped ogi water to get different samples of Tofu. The Tofu
samples were evaluated for chemical composition, textural attributes, and
sensory acceptability using standard methods.
Results and discussion: The results showed that the vinegar-coagulated Tofu
significantly possesses the highest fat, ash, crude fiber, total carbohydrate, and
total energy contents, and the steeped Ogi water-coagulated Tofu had the
highestproteincontent.Thecalcium,magnesium,andzinccontentswerehigher
in the vinegar-coagulated Tofu, while the sodium content was higher in the
alum solution-coagulated Tofu. Total phenolics and total flavonoids were higher
in the vinegar-coagulated Tofu, while the steeped Ogi water-coagulated Tofu
had the highest DPPH value. The lime-coagulated Tofu had the lowest of all
the chemical compositions. The adhesiveness, chewiness, cohesiveness, and
gumminess were higher in the vinegar-coagulated Tofu, while the fracturability
and hardness were higher in the lime juice-coagulated Tofu. Steeped Ogi water
was shown to be the most effective coagulant in improving the sensory aspects
of Tofu, followed byvinegar, providing a tasty and aesthetically beautiful product,
while lime was the least popular choice. The calcium and zinc contents, total
flavonoid and phenolic contents, and DPPH may have also contributed to the
fracturability of the steeped Ogi water-coagulated Tofu, and the protein content
mayhave contributed to the springiness and subsequent overall acceptability of
the steeped Ogi water-coagulated Tofu.
Conclusion: Therefore, steeped Ogi water could be used to produce quality
Tofu that will balance the chemical composition, textural attributes and sensory
acceptability.
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Citation
Awoyale, W., Williams-Ngegba, M.S.E., Laoye, C.I., Sanni, L.O. and Maziya-Dixon, B. (2025). Relationship between the chemical composition, textural attributes, and sensory acceptability of Tofu as influenced by different coagulants. Frontier in Nutrition, 12:1724587.