Effects of nano fish bone on gelling properties of tofu gel coagulated by citric acid

Abstract Tofu gel was made by using citric acid (0.14%) in combination with varied volumetric ratios (e.g., 0–4%) of nano fish bone (NFB). The gel properties were investigated by colorimetry, penetration tests, scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) spectroscopy. As the volumetric ratio increased from 0 to 3%, the soluble calcium concentrations of soymilk linearly increased from 1.78 to 6.42 mg/mL. Correspondently, yield, moisture and texture values of the tofu gel increased continuously (p