Yield and Quality of Tofu as Affected by Soybean and Soymilk Characteristics. Calcium Sulfate Coagulant

Authors:
  • BLB.T. Lim
    B.T. Lim
  • JDJ.M. DeMAN
    J.M. DeMAN
  • LDL. DeMAN
    L. DeMAN
  • RBR.I. Buzzell
    R.I. Buzzell
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Abstract
Nine light hilum soybean ( Glycine max (L.) Merr.) varieties were used to study the characteristics of soybeans and soymilk that affect the yield and quality of tofu coagulated with calcium sulfate. The yield of tofu was not affected by the size of soybeans. Soybean varieties high in protein, fat and phosphorus contents produce tofu with higher protein, fat and phosphorus contents. Two models for predicting the yield of tofu were proposed. According to model one, soymilk with higher pH and total solids gives a higher yield of tofu. According to model two, soybeans high in protein and ash and low in phosphorus give a higher yield of tofu.

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