IMPACTS OF CONTINUOUS FLOW HIGH PRESSURE PROCESSING ON THE TEXTURE OF TOFU MADE WITH VARIOUS RICE COMPONENTS

Combining soybean with rice-based ingredients can improve the nutrition value and introduce a new flavor to tofu. Soybeans are partially replaced by various rice components (white/brown rice, rice bran, and isolated rice protein powder) to make tofu. Continuous flow high pressure throttling (CFHPT) is introduced to better breakdown and distribute the rice substitutions. Pure soy tofu was used as a control. Texture profile analysis, color, water holding capacity, and yield were measured to determine the quality change. Results show that all rice components tend to decrease the hardness and chewiness of tofu. 2.5% of rice bran decreases the hardness to 1/4 of the control. After CFHPT treatment, up to 7.5% of rice bran can be added without significantly change the texture.