Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effects of Heating Temperature and Time on Textural Properties of Soy Gel

Kim, Woo-Jeong;Um, Bo-Young;Chung, See-Sub;Chung, Myung-Sub

  • Published : 19990200

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Abstract

The textural properties and color of soy gel were measured by subjective and objective methods for the optimization of heating conditions in the course of soy gel preparation. The soy gel was prepared by dispersing the soy flour in boiling water and heating at 80, 90, $100^{\circ}C$ for 10, 20, 30 min, respectively, after the addition of sodium alginate and coagulants. As the heating time and temperature increased, the hardness, brittleness, and gumminess of the soy gel were significantly decreased. However, there were no significant changes in the elasticity, cohesiveness, and adhesiveness. When the heating time and temperature increased, the color values of 'L' and 'a' of soy gels were decreased and the 'b' value increased. Even though soy gel heated at $80^{\circ}C$ for 10 min showed the highest textural characteristics, heating at $100^{\circ}C$ for 20 min was more recommendable because of inactivation of trypsin inhibitors.

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