TABLE 3.
Texture properties of soybean curd subjected to POH for the maximum treatment times under different duty ratios and applied voltagesa
| Duty ratio | Applied voltage (Vrms) | Hardness (N) | Cohesiveness | Springiness (N·s) | Gumminess (N) | Chewiness (N) | Resilience |
|---|---|---|---|---|---|---|---|
| Control | Control | 22.32 ± 3.10 A | 0.49 ± 0.04 A | 0.91 ± 0.04 A | 11.00 ± 1.87 A | 9.93 ± 1.36 A | 0.36 ± 0.15 A |
| 0.05 | 48 | 23.37 ± 2.63 A | 0.38 ± 0.05 B | 0.92 ± 0.09 A | 9.06 ± 2.22 A | 8.34 ± 2.08 A | 0.36 ± 0.25 A |
| 0.1 | 48 | 23.53 ± 0.54 A | 0.40 ± 0.05 AB | 0.87 ± 0.04 A | 9.41 ± 1.30 A | 8.19 ± 1.48 A | 0.22 ± 0.14 A |
| 60 | 24.72 ± 0.26 A | 0.41 ± 0.08 AB | 0.92 ± 0.07 A | 10.11 ± 1.79 A | 9.26 ± 1.71 A | 0.35 ± 0.23 A | |
| 70 | 23.04 ± 1.74 A | 0.41 ± 0.02 AB | 1.19 ± 0.45 A | 9.32 ± 0.50 A | 11.20 ± 4.65 A | 0.38 ± 0.23 A | |
| 80 | 24.98 ± 3.51 A | 0.45 ± 0.05 AB | 0.95 ± 0.08 A | 11.10 ± 1.80 A | 10.46 ± 0.89 A | 0.38 ± 0.25 A |
a
Maximum treatment times were 490, 310, 200, and 160 s at 48, 60, 70, and 80 Vrms, respectively. The data are expressed as means ± standard deviations from three replications. Values followed by the same uppercase letter in the same column are not significantly different (P > 0.05).