Mechanical Properties and Cookability

Tofu texture was determined using a physical property tester (Model TA.XT2i, Stable Micro Systems, Godalming, United Kingdom). The penetration test was performed using TPA measurement mode, cylindrical probe (25 mm diameter), test speed of 60 mm/min, starting point induction force of 1 N, deformation rate of 40%, compression frequency: 2 times, and interval of 0.5 s (Cao et al., 2017).

To determine cookability, the tofu was cut into 2.0 cm × 3.0 cm × 2.0 cm squares and placed in boiling water for 1.5 h. The integrity and ability to be lifted of the test piece were examined, and the occurrence, time, and condition of breakage were recorded (Shen et al., 2010; Kamizake et al., 2018).