Tofu Production Based on Local Variety Soybean (original) (raw)
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Journal of Food Science, 1990
Nine light hilum soybean (Glycine ma (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.
Journal of Food Engineering and Technology
The soybean seed is used for the preparation of protein rich tofu. Along with protein, it is also rich in many other nutrients including carbohydrate, crude fibre, carbohydrate, fat, minerals, and isoflavones. Antinutrients are also present in tofu, although the concentration is less that the raw grains. The nutrient content is affected by the tofu preparation method used starting from selection of suitable soybean seed, seed soaking, sprouting, soymilk production and coagulation using different types of natural and artificial coagulants. These procedures also affect the textural properties of the tofu and their shelf life.
Effect of different coagulants on yield and quality of tofu from soymilk
European Food Research and Technology, 2008
Soymilk tofu coagulated with four indigenous coagulants was compared in terms of chemical, textural, colour, and sensory attributes with calcium sulphate (CS) coagulated tofu. Coagulants used are Epsom salt (ES), lemon juice (LJ), alum and top water of fermented maize (TWFM). Protein and magnesium content significantly (P < 0.05) increased from 44.5 to 51.7 g/100 g and 252 to 324.6 mg/100 g, respectively, in soybean grain to soymilk. Calcium and magnesium contents increased and decreased significantly (P < 0.05) in tofu coagulated with CS and ES, respectively. Lightness (L) values were 86.3, 86.2, 77.8, 72.4 and 84.6, redness (a) values are 0.34, 0.21, 0.87, 1.05 and 0.32, and yellowness (b) values were 24.0, 23.9, 27.3, 20.3 and 23.4 for CS, ES, LJ, alum and TWFM. The hardness, chewiness and brittleness of textural properties of tofu were significantly (P < 0.05) affected by different sources of coagulation. Sensory evaluation data shows that LJ impacts a significantly acceptable sensory attribute to tofu. This study has demonstrated that tofu quality is affected by the type of coagulant used in curding the soymilk.
PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES
Journal of Food Quality, 2002
Currently, hundreds of soybean varieties with a wide range of quality attributes are available. The majority of these soybean varieties have not been evaluated for their quality in soymilk and tofu. In this research, tofu was prepared using the hot ground method by coagulating soymilk from four soybean varieties (Macon, Saturn, OHIOFGI and OHIOFG2) with calcium sulfate dihydrate. Soybean variety significantly affected yield, held water, color parameters, viscosity, storage modulus, and textural properties of tofu cakes. Soymilk with higher pH, viscosity, and protein produced tofu with higher protein, wafer held, and yield. Varietal differences should be considered in selecting soybeans for tofu production. Macon soybeans produced the best tofu with regards to quality attributes. * Contribution No. 00484-J, Kansas Soybean Commission and Kansas Agricultural Experiment Station, Manhattan, Kansas.
Journal of emerging technologies and innovative research, 2018
Glycine max is botanical name of soybean, which is leguminous plant. Soybeans are the ample source of good quality proteins, and soybean properties can be utilized in the form of soybean tofu. Soya milk was obtained by soya bean followed by coagulation with raspberry and gooseberry to obtain tofu. Then, whey was drained out and hooped. Soy cake was pressed for half hour before cooling in cooled water for one hour for preparation of tofu. Soy tofu was prepared by using raspberry and gooseberry as coagulation agents and quality assessment of prepared samples was done on the basis of the physico-chemical parameters like carbohydrate, fat, moisture, protein, acidity, pH, and ash. The prepared tofu sample were also analyzed for organoleptic evaluation with respect of color & appearance, texture, taste & flavor, and OAA. Soy tofu can be used as an additional option for paneer and can be useful for hypersensitive entities especially people suffering with lactose intolerance problem. Soy tofu can be prepared by using natural coagulants (fruits juice), hence we can reduce the uses of chemicals.
Chemical and Physical Evaluation of Tofu from Vegetable Soybean Cultivars
HortScience, 1996
Soybean, Glycine max (L.) Merril is an annual self-pollinated diploid legume (sub-family Fabaceae). In the 1990s, soybean production in the far east, as in ancient times, was primarily for food consumption. Today, vegetable soybean is the dominant soyfood in Asia and is gaining popularity in the United States because of its versatility and nutrient value. Dozens of different forms of food have been developed from it. Tofu is one of the most important of these. Twenty four cultivars of vegetable soybean from two regional tofu tests (Alabama A&M and Virginia State Univ.) and 10 cultivars from the Alabama A&M Univ. soybean breeding project were evaluated for the physical and chemical characteristic of the resultant tofu. Data on protein, tofu yield, moisture content, tofu texture, and structure were recorded. Shear-force (used to evaluate texture) was determined with a Kramer Shear cell and micro-structure was examined using a scanning electron microscope. Seed protein content ranged f...
Influence of processing parameters on the quality of soycurd (tofu)
Journal of Food Science and Technology, 2011
Tofu, a non-fermented soybean curd is a nutritious and digestible product with a high quality protein. Tofu making procedure includes soaking of beans, grinding, filtering, boiling, coagulating and moulding. The flavour, quality and the texture of tofu produced is significantly influenced by its processing parameters. Studies were carried out on the processing parameters like solid content of milk, thermal treatment of soybeans with sodium bicarbonate, stirring time after adding coagulant and moulding of tofu on the texture and quality of tofu. Our studies showed that the texture of the final product depended on the solid content of milk before coagulation. Pretreatment of soybeans with sodium bicarbonate, for 10 min and milk obtained with low solid content of 7°Brix resulted in regular, smooth textured tofu with less beany flavour. Duration of stirring during coagulation and moulding parameters had a significant effect on the yield of tofu. Stirring the milk after adding the coagulant for 5 s before settling and pressing the tofu with a load of 1,000 g initially for 15 min followed by 500 g for another 15 min, yielded (22.6 g/100 ml of milk) soft textured firm tofu.
Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
Journal of Agricultural and Food Chemistry, 2011
Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high temperature/pressure and commercial rennet as coagulant were assessed. In each soybean variety, glycinin (11S) and β-conglycinin (7S) as well as 11S/7S ratio significantly changed from beans to tofu. Between varieties, the 11S/7S protein ratio in seed indicated genotypic influence on tofu yield and gel hardness (r = 0.91 and r = 0.99, respectively; p < 0.05). Also, the 11S/7S ratio correlated with soymilk pH (r = 0.89, p < 0.05), leading to a relationship between soymilk pH with protein recovery and yield of tofu (r = 0.94 and r = 0.91, respectively; p < 0.05). The soybean β 0 -subunit of 7S protein negatively influenced tofu hardness (r = À0.91, p < 0.05). Seed protein composition and proportion of 7S protein subunits under the applied production method had an important role in defining tofu quality.
Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu
Journal of Applied Agricultural Science and Technology
Jack bean (Canavalia ensiformis), Indonesian local bean, has a high content of protein and great potential either for substituting or overcoming the shortage of imported soybean in tofu production. However, an appropriate coagulant in a proper amount is needed to make tofu with acceptable characteristics. This study set out to investigate the appropriate type and concentration of coagulant. The experiment was carried out by using GDL (glucono delta lactone) and nigari as coagulants with concentration levels of 0.25; 0.5; 0.75 and 1%. Some quality parameters such as yield, color, texture (hardness, cohesiveness, chewiness, springiness), and microscopic structure of tofu were observed. Consumer preference tests on aroma, color, taste, texture, and overall acceptability were directed to determine tofu with the best characteristics. The result showed nigari at concentration level 0.75% delivered the most preferred tofu for consumers.
Food Science and Technology
Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using mechanical devices. They used nigari coagulant. As a control, the process of making tofu follows the procedure process as in the small industry of tofu with whey coagulant. The measurement of material mass balance is done at each stage of the process, while the evaluation of the product includes water content, ash, protein, fat, magnesium, and texture. The experimental results show that an increase in the ratio of water to soybeans and the increase of extraction temperature can increase the amount of extracted protein. The coagulation using nigari produced 22.18 kg tofu in hot extraction treatment, 19.61 kg in cold extraction and 17.60 kg in machine extraction. The control treatment produced 36.8 kg of tofu. The water content in the control treatment was higher than the other three treatments. Protein levels, magnesium levels, hardness and chewing power for treatment with nigari coagulant were significantly higher than those with whey.