Coagulation of soymilk and quality of tofu as affected by freeze treatment of soybeans

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

“…The sensory characteristics of tofu are presented in Table 2. Noh et al (2005) suggested that tofu made from frozen soybeans has a firmer texture behavior, which coincides with the highest score for firmness reported in Table 2. Kim and Han (2002) reported tofu firmness values of 6.70 ± 1.92; elasticity 7.34 ± 2.28; and adhesiveness 6.96 ± 2.27.…”

“…Several studies have been conducted to evaluate sensory characteristics of tofu (Noh et al, 2005). According to Yoon and Kim (2007), the application of heat to soybeans creates tofu with a firmer texture.…”

Evaluating the growth of Listeria monocytogenes that has been inoculated into tofu containing background microflora

“…The process of tofu manufacture involves heating soymilk at a neutral pH followed by the addition of coagulants (Noh, Park, Pak, Hong, & Yun, 2006). The presence of a co-coagulant, such as carrageenan, in the aqueous phase of a tofu system can alter the conformation and interactions of proteins by binding to protein surface groups.…”

Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean

“…Hou and Chang (2003) reported that storage time also influences the yield of tofu. The yield of tofu was also found to be influenced by heating time (Noh et al, 2005). In a study by Karim et al (1999), the yield of calcium sulphate coagulated tofu was found to be 140.5 g based on 700 ml soymilk.…”

“…Yield, quality and texture of tofu are influenced by several factors such as variety of soyabeans and storage conditions, time and temperature of soaking the soybeans, extent of heat-treatment of soymilk, type and concentration of coagulant and rate of stirring and coagulation temperature (Cai et al, 1997;Karim et al, 1999;Noh et al, 2005;Obatolu, 2008;Prabhakaran et al, 2006;Shih et al, 2002;Sun and Breene, 1991). Various coagulants have been used in the preparation of tofu, each coagulant resulting in a product with textural characteristics.…”