Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

•Nano fish bone (NFB) in combination with citric acid were applied to make tofu.•Gelling ability of soymilk was improved by increasing the concentration of NFB.•NFB contributed positively to chemical interactions and microstructure of tofu gel.•NFB can be utilized as functional coagulant ingredient...

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Bibliographic Details
Published in:Food chemistry 2020-12, Vol.332, p.127401-127401, Article 127401
Main Authors: Khoder, Ramy M., Yin, Tao, Liu, Ru, Xiong, Shanbai, You, Juan, Hu, Yang, Huang, Qilin
Format: Article
Language:English
Subjects:
Citric acid
Coagulant
FT-IR
SEM
Texture
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Summary:•Nano fish bone (NFB) in combination with citric acid were applied to make tofu.•Gelling ability of soymilk was improved by increasing the concentration of NFB.•NFB contributed positively to chemical interactions and microstructure of tofu gel.•NFB can be utilized as functional coagulant ingredient in acid-induced tofu. Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0–4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. As the volumetric ratio increased from 0 to 3%, the soluble calcium concentrations of soymilk linearly increased from 1.78 to 6.42 mg/mL. Correspondently, yield, moisture and texture values of the tofu gel increased continuously (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.127401