Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu

Abstract

This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-holding capacity, texture, microstructure, and rheological properties of tofu gelation. Then, the differences in quality between tofu produced by pure bacterial fermentation and by natural fermentation were investigated under optimal tofu gelatin preparation conditions. The tofu gelatin presented the best texture at 37 °C with a 10% addition of coagulants fermented by both L. paracasei and L. plantarum. Under these conditions, the coagulant produced by the fermentation of L. plantarum resulted in a shorter formation time and stronger tofu gelatin compared with that produced from L. paracasei. Tofu produced by the fermentation of L. paracasei had higher pH, less hardness, and a rougher network structure, whereas tofu produced by the fermentation of L. plantarum was closer to tofu produced by natural fermentation in terms of pH, texture, rheology, and microstructure.

Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production

“…As reported by several studies, Lp. plantarum is one of the most widely used LAB species as a starter for the fermentation of plant-based products [31][32][33], including soybean products [34,35]. Indeed, Lp.…”