Effects of wet and dry milling on the viscoelastic properties of tofu (meat analogue) from soybean (Glycine max) and sesame (Sesamum indicum) blends coagulated with tamarind

Abstract

A study investigated the impact of wet and dry milling on the viscoelastic properties of tofu produced from soybean and sesame blends coagulated with tamarind. The soybean-to-sesame ratios examined were 100:0, 82.5:17.5, 65:35, 47.5:52.5, 30:70, and 0:100. The physical properties of the processed flour were evaluated, and the wet and dry milled blends were subsequently converted into tofu using tamarind as a coagulant. Mechanical tests, including stress-strain and stress relaxation analyses, were conducted. The results showed that 100% soybean dry-milled tofu coagulated with tamarind (100:0) exhibited the highest initial weight (446.6 kg) and coagulation time (13 mins). Notably, the dry-milled soybean tofu demonstrated superior stress-strain yield (1.002 N/mm2) and relaxation time (240 s), indicating a harder chewability compared to wet-milled tofu. These findings suggest that dry milling produces tofu with enhanced textural properties, making it more suitable for applications requiring a firmer texture.