Table 2.
Textural and color attributes of soybean curd of different germination time and treatment methods.
| Sample | Hardness (g) |
Springiness (mm) |
Adhesiveness (mJ) |
L* | a* | b* |
|---|---|---|---|---|---|---|
| Ca_0 | 33.6 ± 0.6a | 0.33 ± 0.06a | 9.93 ± 0.12ab | 85.2 ± 1.6a | 1.5 ± 0.6a | 20.0 ± 1.0a |
| Ca_2 | 122.0 ± 4.4b | 0.38 ± 0.03a | 10.20 ± 0.21ab | 85.3 ± 3.6a | 1.3 ± 0.6a | 22.7 ± 0.6ab |
| H_0 | 35.3 ± 0.6c | 1.28 ± 0.15b | 8.19 ± 0.69c | 87.2 ± 3.4ab | −1.0 ± 0.1b | 24.1 ± 1.0b |
| H_2 | 125.0 ± 3.0b | 1.80 ± 0.26c | 10.41 ± 0.55a | 90.5 ± 4.0ab | −3.5 ± 0.6c | 35.7 ± 0.6c |
| MW_0 | 48.3 ± 2.3d | 0.43 ± 0.06a | 9.31 ± 0.30bd | 92.4 ± 2.0b | −1.7 ± 0.6b | 20.2 ± 1.0b |
| MW_2 | 277.3 ± 8.7e | 1.63 ± 0.12bc | 10.69 ± 0.37a | 91.8 ± 3.0b | −6.5 ± 0.6d | 37.1 ± 1.1c |
| S_0 | 30.7 ± 1.2c | 1.23 ± 0.32b | 9.06 ± 0.43 cd | 89.4 ± 3.4ab | −6.3 ± 0.5d | 32.3 ± 1.7d |
| S_2 | 31.7 ± 1.2c | 0.30 ± 0.10a | 9.44 ± 0.56bd | 91.6 ± 1.1b | −6.0 ± 0.1d | 34.3 ± 0.6 cd |
Notes: Data are presented as mean ± standard deviation of three replicates. Values within a column with different letters indicate significant difference at a significance level of 5% (p < 0.05).
Sample abbreviation: X_a; where X is the treatment methods (Ca, H, MW, and S are calcium salt, heat, microwave and sonication treatment) and a is the germination time (0 and 2 days).