Effect of gelling agent on quality and rheological properties of Konjac tofu

There is a lack of systematic research on the impact of commonly used gelling agents on the microstructure and overall quality of konjac tofu. This study aimed to evaluate the texture and sensory characteristics of konjac tofu subjected to varying pH levels and different gelling agent treatments. Specifically, the effects of Na 2 CO 3 and Ca(OH) 2 on the texture, colour, water retention, FTIR, SEM, and rheological properties of konjac tofu were systematically investigated. Results indicated that pH levels influence the formation of konjac tofu, with Na 2 CO 3 and Ca(OH) 2 enhancing its quality. However, excessive addition can adversely affect performance. Optimal water retention occurred with 5% Na 2 CO 3 and 9% Ca(OH) 2 . FTIR and SEM analyses indicated significant impacts of gelling agents on the chemical bond strength, porosity, and wall thickness of konjac tofu. Rheological assessments demonstrated enhanced gel properties with moderate gelling agent incorporation. konjac tofu prepared with 9% Ca(OH) 2 notably exhibited superior textural properties and high water retention, along with excellent quality and a robust structure. This study correlated the type and amount of gelling agents with konjac tofu quality to inform the development of konjac gel-based food products. • The effects of different gelling agents on the quality of konjac tofu were studied. • Gelling agent promoted the formation of ionic and hydrogen bonds in konjac tofu. • Konjac tofu forms a stable structure at 90°C and pH 11-13. • Ca(OH) 2 can optimizes wall thickness and network structure of konjac tofu. • 9% Ca(OH) 2 improved the texture and rheological behavior of konjac tofu.