## 4 Conclusions  
The optimal concentration of CD was investigated for the improvement of the flavor and texture of yuba film. CD addition contributed to the significant decreases in beamy-flavor-related compounds, such as 1-octen-3-ol, 2-heptanone, benzaldehyde, and hexanal in ISP colloids, which were used for yuba film formation. CD complexes on the lower surface of yuba film decreased the glossiness, which is \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline  & & \multicolumn{6}{c}{**Parameters**} \\ \cline{3-8}
**Group (2)** & **CD con.** & \multirow{2}{*}{**L-value**} & \multirow{2}{*}{**a-value**} & \multirow{2}{*}{**b-value**} & **Puncture** & **Puncture** \\  & & & & & & **Strength (N)** & **Deformation** \\ \hline \multirow{4}{*}{\(+\)CD} & 0 & 50.8 \(\pm\) 1.67\({}^{\text{CC}}\) (3) & 2.03 \(\pm\) 0.54\({}^{\text{CC}}\) & 18.9 \(\pm\) 1.38\({}^{\text{BC}}\) & 3.08 \(\pm\) 0.33 \({}^{\text{AA}}\) & 7.19 \(\pm\) 1.15 \({}^{\text{AA}}\) \\  & 1 & 51.9 \(\pm\) 0.73\({}^{\text{CC}}\) & 3.00 \(\pm\) 0.59 \({}^{\text{bB}}\) & 19.9 \(\pm\) 1.39 \({}^{\text{BC}}\) & 2.71 \(\pm\) 0.49 \({}^{\text{AA}}\) & 6.51 \(\pm\) 1.94 \({}^{\text{AA}}\) \\  & 2 & 62.7 \(\pm\) 0.88\({}^{\text{bB}}\) & 4.13 \(\pm\) 0.57 \({}^{\text{AA}}\) & 25.2 \(\pm\) 0.93 \({}^{\text{AA}}\) & 1.62 \(\pm\) 0.23 \({}^{\text{bB}}\) & 3.23 \(\pm\) 0.87 \({}^{\text{bB}}\) \\  & 4 & 71.8 \(\pm\) 1.77 \({}^{\text{AA}}\) & 4.10 \(\pm\) 0.22 \({}^{\text{AA}}\) & 24.4 \(\pm\) 0.67 \({}^{\text{AA}}\) & 1.12 \(\pm\) 0.22 \({}^{\text{bB}}\) & 1.23 \(\pm\) 0.18 \({}^{\text{eB}}\) \\ \hline \multirow{4}{*}{\(-\)CD} & 0 & 50.5 \(\pm\) 2.30 \({}^{\text{BC}}\) & 1.75 \(\pm\) 0.13 \({}^{\text{CC}}\) & 18.9 \(\pm\) 0.47 \({}^{\text{CC}}\) & 2.87 \(\pm\) 0.60 \({}^{\text{AA}}\) & 7.15 \(\pm\) 2.12 \({}^{\text{AA}}\) \\  & 1 & 51.8 \(\pm\) 1.69 \({}^{\text{BC}}\) & 2.98 \(\pm\) 0.28 \({}^{\text{bB}}\) & 21.0 \(\pm\) 0.40 \({}^{\text{bB}}\) & 3.07 \(\pm\) 0.25 \({}^{\text{AA}}\) & 6.99 \(\pm\) 3.49 \({}^{\text{AA}}\) \\  & 2 & 60.4 \(\pm\) 0.80 \({}^{\text{AB}}\) & 4.23 \(\pm\) 0.33 \({}^{\text{AA}}\) & 25.3 \(\pm\) 1.24 \({}^{\text{AA}}\) & 2.83 \(\pm\) 0.44 \({}^{\text{AA}}\) & 6.37 \(\pm\) 2.03 \({}^{\text{AA}}\) \\  & 4 & 61.4 \(\pm\) 2.05 \({}^{\text{AB}}\) & 4.15 \(\pm\) 0.25 \({}^{\text{AA}}\) & 25.4 \(\pm\) 0.26 \({}^{\text{AA}}\) & 2.84 \(\pm\) 0.44 \({}^{\text{AA}}\) & 6.21 \(\pm\) 2.04 \({}^{\text{AA}}\) \\ \hline \hline \end{tabular}  
* Data are means \(\pm\)standard deviations (n = 5 of each triplicate determination). (2) Here, \(+\)CD and \(-\)CD indicate the presence or absence of excessive flavor-entrapped CD, respectively. Numbers 0–4 represent the concentrations of CD (% (_in/u_)) in ISP colloids. (3) Data with different capital and small letters of superscript are significantly different (\(p<0.05\)) within the same line and group, respectively.  
\end{table} 
Table 3: Color values and puncture strength properties of yuba films based on different \(\beta\)-cyclodextrin (CD) concentrations (1). Figure 2: Scanning electron microscopy (SEM) images of transverse sections of ISP-based yuba films depending on different CD concentrations (0, 1, 2, and 4) and the presence (\(+\)) or absence (\(-\)) of excessive flavor-entrapped CD (\(+\)CD and \(-\)CD groups). considered to negatively impact the organoleptic quality of meat substitutes. The application of a higher concentration of CD (2 or 4%) and the removal of excessive flavor-entrapped CD could be beneficial in the reduction of the sensorial perception of beauty flavor. Although the strength of films remained unaffected up to 1% CD, it was affected when the concentration was raised to 2 or 4% CD, thereby influencing the textural properties of the yuba films. The absence of excessive flavor-entrapped CD (\(-\)CD) was not significantly affected to the reduction of the puncture strength and deformation values. Thus, yuba films with improved color values, textural properties and lower beamy flavors have the potential to be utilized as meat analogs. Conceptualization, E.-J.L. and G.-P.H.