Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration

Cai, Tiande; Chang, Kirk

doi:10.1016/s0963-9969(98)00091-x

Cited by 59 publications

(52 citation statements)

References 17 publications

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“…Os valores encontrados para a composição centesimal dos grãos das cultivares de soja (Tabela 1) estão dentro das faixas citadas por outros autores (LIM et al, 1990;SHEN et al, 1991;CAI et al, 1997;CHANG, 1998;WOODROW, 2002;YU, 2006;ROSSET, 2007;DA SILVA, 2009). A umidade dos grãos, entre 9 e 11%, está na faixa recomendada para conservação dos mesmos.…”

Section: Resultsunclassified

“…Porém, é possível notar que, entre o maior e o menor rendimento, há uma diferença de aproximadamente 10%, que provavelmente não foi significativa devido à variabilidade ocorrida entre as três repetições do processamento. A composição centesimal dos tofus, na Tabela 5, foi similar à encontrada por outros autores (LIM et al, 1990;SHEN et al, 1991;CAI et al, 1997;CHANG, 1998;WOODROW, 2002;YU, 2006;ROSSET, 2007). Apenas o conteúdo de lipídios, variando entre 23 e 30 g/100g, apresentou-se superior aos valores da literatura (entre 16,5 e 21,5 g/100g).…”

Section: Resultsunclassified

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Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Benassi

Prudêncio

2011

Sem. Ci. Agr.

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Section: Resultsunclassified

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Benassi

Prudêncio

2011

Sem. Ci. Agr.

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“…Panellists were familiar with product sensory evaluation, most having participated in previous related projects. Milk was served in glasses and tofu was cut into cubic samples and placed on a plastic plate with a random number (Cai and Chang 1998). The attributes evaluated were colour, flavour, taste, texture (for tofu), appearance and overall acceptability.…”

Section: Analysesmentioning

confidence: 99%

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Murugkar

2014

J Food Sci Technol

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The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121°C-T1,100°C-T2 and 80°C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121°C served as control (C). There was significant difference (P<0.5) in trypsin inhibitor content in milk and ranged from 4.1 mg/g in T3 to 1.4 mg/g in T1.Optimal reduction in TI of 75-80 % was achieved in T2. There was significant difference (P<0.5) in protein extractability and ranged from 84.4 % in C to 93.9 % in T2. Hardness (N) of tofu was around 11.22 in C and reduced to 8.9, 8.6 and 4.4 in T1, T2 and T3 respectively. L values of soymilk ranged from 83.4 in C to 85.8 in T3; in tofu from 83.1(T3) to 87.2 (C) and decreased with the increase in heating temperature and time. Particle size d [3, 2] and volume d [4, 3] between treatments varied significantly (P<0.0001 and P<0.0038). Overall acceptability scores on 9 point hedonic scale for all treatments for milk and tofu were above 5. The texture scores of tofu for T3 were very low due to its soft structure. From the above investigations 100°C was the optimal temperature for GCB of sprouted soybean for the production of good quality soymilk and tofu.

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“…Panelists were familiar with product sensory evaluation, most having participated in previous related projects. Milk was served in glasses and tofu was cut into cubic samples and placed of plastic plate with a random number (Cai and Chang 1998). The attributes evaluated were colour, flavour, mouth feel and overall acceptability.…”

Section: Determination Of Colourmentioning

confidence: 99%

“…The curds are then pressed into solids (Cai et al 1997;Cai and Chang 1998). The quality of the beans, the amount of stirring, the coagulants, and the pressing of the curd can have a high impact on the quality of the final product (Wang and Chang 1995).…”

Section: Introductionmentioning

confidence: 99%

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

Murugkar

2011

J Food Sci Technol

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The effect of sprouting of soybean and preparing soymilk and tofu on the yield, nutritional quality, antinutritional profile, colour attributes, organoleptic quality and texture profile (tofu) of four commonly used varieties of India were studied to assess the feasibility of using sprouting as a non-chemical, non-thermal tool to improve quality of soy products. Soymilk was prepared from sprouted and unsprouted seeds with process parameters of 121°C for 25 min. Coagulation of soymilk was done with 3% CaSO 4 at 80°C. Products from sprouted varieties showed an increase in protein (fb) of 7% in milk and 13% in tofu across varieties; a reduction in fat (fb) of 24% in milk and 12% in tofu; in trypsin inhibitor (db) of 73% in milk and 81% in tofu; in phytic acid (db) of 59% in milk and 56% in tofu across varieties. Tofu from sprouted seeds had higher protein and whiteness index but tofu strength was around 43% lesser than its unsprouted counterpart. Taste acceptability showed an increase of 10% and 6.3%; flavour of 23.2% and 11.6% and overall acceptability of 9.9% and 4.4% in milk and in tofu respectively from sprouted varieties. The improvements in composition and quality parameters was seen in all the varieties tested showing that sprouting could be beneficial for product development across varieties. The time and temperature used for production of soymilk was conventional (121°C for 25 min). Evaluation of time and/temperature reductions could be tried out to reduce the heat requirement and intensity, which could result in better nutritional and functional quality products

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Characteristics of production-scale tofu as affected by soymilk coagulation method: propeller blade size, mixing time and coagulant concentration

Cited by 59 publications

References 17 publications

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

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