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Optimization of yield and properties of silken tofu from soybeans.
Author(s) -
BEDDOWS C. G.,
WONG J.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00450.x
Subject(s) - maceration (sewage) , extraction (chemistry) , yield (engineering) , chromatography , food science , chemistry , mathematics , materials science , composite material , metallurgy
Summary The extraction phase of the preparation of silken tofu was investigated and the ratio of beans:water was shown to be very critical in terms of the amount of protein extracted and the properties of the tofu. In the range 9–14:1, 10:1 gave the best result. Extraction at 8:1 and making up to 10:1 gave much poorer results, but maceration at 8:1 followed by a further extraction at 2:1 gave a better quality tofu. The time of maceration was shown to have a pronounced effect on the amount of protein extracted.