Food Science and Biotechnology

, Volume 25, Issue 3, pp 757–761 | Cite as

Changes in quality characteristics of tofu with freezing treatment of soybeans

  • Zi Gu
  • Kwang Yeon Lee
  • Hyeon Gyu LeeEmail author
Research Note


The aim of this study was to investigate the influence of length of freezing time (−18°C for 5 or 24 h) on the quality characteristics of tofu. The yield and moisture content of tofu obtained from frozen soybean were lower than control tofu. Tofu made from frozen soybeans showed higher hardness, gumminess and chewiness than the control. Freezing treatment also made the microstructure of the tofu more uniform than the control. However, after 24-h freezing, hardness decreased and the microstructure of tofu appeared to form pores. Sensory evaluation showed that mouth-feel decreased with an increase of freezing time. Among all of tofu frozen at −18°C, 5-h freezing treatment showed the highest overall acceptability. These results indicate that the length of time that soybeans are frozen before making tofu affects the quality of tofu.


tofu soybean freezing treatment textural properties sensory evaluation 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2016

Authors and Affiliations

  1. 1.Department of Food and NutritionHanyang UniversitySeoulKorea

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