PHYSICOCHEMICAL CHARACTERISTICS OF SOFT TOFU FORMULATED FROM SELECTED SOYBEAN VARIETIES1 |
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Authors: | KA KHATIB FM ARAMOUNI TJ HERALD JE BOYER |
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Affiliation: | Department of Animal Sciences and Industry Kansas State University Manhattan, KS 66506;Department of Statistics Kansas State University Manhattan, KS 66506 |
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Abstract: | 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, OHIOFG1 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, water 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. |
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