Correlation between Sensory and Instrumental Measurement of Tofu Texture

To explore the best instrumental measurement of the tofu texture, the four types of commercially available fresh tofu as the research object, two instrumental evaluation methods (two compression and insert test) and sensory evaluation methods of the tofu texture were carried out at the same time, and the correlation analyses between two evaluation methods was studied. The results showed that except for the cohesiveness, the other four instrumental indexes (hardness, elasticity, chewability and adhesiveness) in the compression test were well correlated with the sensory evaluation indexes of the tofu texture. The hardness was significantly correlated with the sensory texture hardness (r=0.952, P<0.05). The three instrumental indexes (apparent rupture strainε, apparent rupture stress σ, and apparent elasticity E) in the insertion experiment were also well correlated with the sensory evaluation indexes of the tofu texture. The correlation between apparent rupture stressσ and sensory hardness and fineness was significant (r=0.989, −0.978, P<0.05). Comprehensive consideration suggests that the hardness and apparent rupture stress of the instrumental index can replace the sensory evaluation indexes to objectively and accurately evaluate the texture of tofu, and only these two indexes can be used in the actual production of tofu and the scientific research of the texture of tofu.