THE EFFECT OF SESAME CONTENTS ON VISCOELA STICITY AND MICROSTRUCTURE OF GOMATOFU (SESAME TOFU)

The changes in the viscoelasticities and microstructures of gomatofus (kuzu starch 40 g, water 450 g, sesame seed 0 similar to 80 g) prepare d by simmering at a mixing rate 250 rpm for 25 min were investigated. This method of preparing gomatofu produced the most uniform size of ai r cells and honeycomb structure as described in our previous paper. Cr eep meter (RE-3305), scanning electron microscopy (SEM, S-800) and syn eresis observation were employed. The creep curve for the gomatofu was analyzed by using a 4-element model, which consisted of Hookean and V oigt body elasticities (E(0), E(1)) and Newtonian and Voigt body visco sities (eta(N), eta(1)) The elasticities (E(0), E(1)) of gomatofu incr eased and its viscosities (eta(N), eta(1)) decreased with an increase of the sesame content. SEM observation revealed that kuzu gel starch h ad a thick branched network microstructure, and gomatofu had a fibrous microstructure which surrounds globular sesame oil. It was found that 3% of syneresis ratio from kuzu gel starch occurred during the first 2h after preparation, while none occurred during the same period for g omatofu (sesame contents 60, 80 g). From these results, it can be seen that sesame components contribute to the strength and stability of ku zu gel starch.