Effects of Addition of Potato Starch on Quality of Yuba

Objective There is a great difference in the quality of commercial yuba.The effects of different addition ratios of potato starch on the quality of yuba were studied to optimize the production and preparation process of yuba.

Method With soybeans as raw materials, the yield, mechanical properties, color and microstructure of yuba with different addition ratios of potato starch were analyzed.

Result When the addition ratio was in the range of 0-8%, the potato starch could significantly improve the yield, mechanical strength and brightness of yuba. When the addition ratio was in the range of 8%-12%, the yield, mechanical strength and brightness of yuba showed a downward trend, meanwhile, the cooking loss decreased first and then increased. The yield, mechanical strength, brightness and cooking loss rate were 52.23±0.17, 3.16±0.46, 65.49±1.52 and 15.13(±1.1)% respectively when the addition ratio of potato starch was 8%. FTIR spectroscopic analysis showed that there was a hydrogen bond interaction between protein and potato starch. SEM showed that, compared with the group without adding potato starch, the surface of yuba with potato starch was uniform with fewer surface holes, in addition, the size of the holes was small and the holes were evenly distributed.

Conclusion The quality of yuba is the best when adding with 8% of potato starch. The results of this study can provide a theoretical reference for the production and processing of yuba.