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Rapid Method for Determining Optimum Coagulant Concentration in Tofu Manufacture
Author(s) -
Moizuddin S.,
Johnson L.D.,
Wilson L.A.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb15110.x
Subject(s) - chemistry , absorbance , transmittance , coagulation , conductance , yield (engineering) , chromatography , food science , materials science , composite material , mathematics , optoelectronics , combinatorics , psychiatry , psychology
Four methods of determining optimum coagulation levels in tofu manufacture were compared. Full‐fat soyflakes were used to produce 5% solids soymilk. Each soymilk batch was coagulated with calcium sulfate dihydrate (0.000–0.0450 N). Electrical conductance of the coagulating batches was recorded at 72°C and 21°C. Coagulated batches were pressed to make tofu and whey volume, pH, transmittance (400 nm) and tofu composition were measured. Whey transmittance and conductance correlated with coagulant concentration (r=0.87). Tofu yield, conductivity, and absorbance data were also related. Measuring the conductance of the coagulating soymilk was faster than obtaining pH and spectrophotometric values. Conductivity and transmittance could be used to optimize tofu coagulation.