Development of Brown Rice Tofu and Its Physicochemical and Sensory Characteristics

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  • 玄米豆腐の開発とその物理化学的特性ならびに官能特性
  • ゲンマイ トウフ ノ カイハツ ト ソノ ブツリ カガクテキ トクセイ ナラビニ カンノウ トクセイ

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Abstract

<p>The objective of this study was to develop brown rice tofu using kudzu and the non-glutinous rice cultivar Haenuki and glutinous rice cultivar Himenomochi produced in Yamagata prefecture. The apparent amylose contents of the starches from Haenuki, Himenomochi, and kudzu were approximately 18.0 %, 0 %, and 26.1 %, respectively. Next, the brown rice samples were roasted and milled. Flour particles with a size＞212 µm were the most abundant, and the damaged starch contents of these flours were low at approximately 5.1 % to 5.2 %. The water absorption rate of the rice flour samples gradually increased at 50 °Cto 70 °C. In contrast, that of kudzu flour drastically increased at 60 °Cto 100 °C. Brown rice tofu could be produced when 7.5 g or 15.0 g of the rice flours were used. The b* values of these tofu samples increased with increasing flour content. By textural analysis, a low breaking strength in Himenomochi tofu and high adhesiveness in Haenuki tofu were observed when 15.0 g of the flour samples were used, indicating an increase in softness and stickiness, respectively. Additionally, sensory analysis revealed that 15.0 g of Haenuki flour was the most appropriate for the production of brown rice tofu among the tested tofu. These results may provide useful information for ‘kawari tofu’ industries.</p>

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