DRY TOFU CHARACTERISTICS AFFECTED BY SOYMILK SOLID CONTENT AND COAGULATION TIME¹

Abstract

The effects of soymilk solid content ("Brix) and coagulation time on the yield, proximate composition, and textural characteristics of dry tofu were investigated. Soymilk "Brix significantly QI < 0.05) influenced tofu yield, fracturability, hardness, springiness, cohesiveness, and chewiness. Among soymilk "Brix of 7. 1, 7.8, 8.4, and 9.2 tested, "Brix 9.2 (9:l water/bean ratio) produced the lowest yield (201g/I OOg bean), but the highest fracturability, hardness, cohesiveness, springiness, and chewiness. Coagulation time for 5 rnin resulted in a significantly lower tofu yield but higher cohesiveness than coagulation for I5 min. The fracturability and hardness of tofu from 9.2 "Brix soymilk coagulated for 5 rnin were greatest (18.0 and 19.6 kg, respectively).Lower soymilk "Brix and longer coagulation time produced tofu with a significantly higher moisture content. Dry tofu contained approximately 75-78 % moisture (wet basis), 5558% protein (dry basis), and 20-23% fat (dry basis).

Impact of soybean aging conditions on tofu sensory characteristics and acceptance

“…This difference in acceptance may be a result of the lighter color of tofu made from Coodetec 214 (Table ). The result is consistent with the consumer preference for whiter tofu . Tofu from aged soybeans had a lower acceptance than controls ones for all of the attributes assessed, and the impact of soybeans aging on tofu rejection was more intense under the AA condition.…”

Therapeutic effects of fermented soycrud on phenotypes of atopic dermatitis induced by phthalic anhydride

“…It has a low calorie count, relatively large amount of protein, little fat content, and high concentrations of iron, calcium, and magnesium [10,11]. Especially, tofu is rich in isoflavones (509 µg/g), which have been suggested to be preventive against various cancers [12].…”

Impact of high-pressure processing on soy and egg proteins

“…Typically firm tofu are prepared from soymilk having solid content ranging from 5 to 8%, and are coagulated at 90 to 95 °C (Wilson 1995). Unlike silken tofu, where great care is taken to not disrupt the gel, the curd is broken slightly in firm tofu before being pressed (Cai and Chang 1997). In dry tofu production, the curd is broken down considerably to remove excess whey.…”

“…These factors include, but are not limited to, the soybean type, nature of coagulant, percent solids and method of production. Controlling these parameters is important as the yield, color, flavor, and texture can be affected (Wilson 1995;Cai and Chang 1997;Khatib and others 2002;.…”

“…Soymilk coagulation involves complex interactions among soy proteins, particularly glycinin (11S) and β-conglycinin (7S), coagulants, and non-protein components . Parameters influencing the quality of tofu include nature of the coagulant and its concentration, and important factors affecting tofu quality are its moisture content, yield and texture (Cai and Chang 1997;Hou and others 1997).…”