A statistical approach to define some tofu processing conditions

• Main Authors: Vera de Toledo Benassi, Fábio Yamashita, Sandra Helena Prudencio
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011-12-01
• Series: Food Science and Technology
• Subjects: soja (Glycinemax); dureza; sulfato de cálcio di-hidratado; rendimento; formação de gel; dessora
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400011&lng=en&tlng=en

The aim of this work was to make tofu from soybean cultivar BRS 267 under different processing conditions in order to evaluate the influence of each treatment on the product quality. A fractional factorial 2(5-1) design was used, in which independent variables (thermal treatment, coagulant concentration, coagulation time, curd cutting, and draining time) were tested at two different levels. The response variables studied were hardness, yield, total solids, and protein content of tofu. Polynomial models were generated for each response. To obtain tofu with desirable characteristics (hardness ~4 N, yield 306 g tofu.100 g-1 soybeans, 12 g proteins.100 g-1 tofu and 22 g solids.100 g-1 tofu), the following processing conditions were selected: heating until boiling plus 10 minutes in water bath, 2% dihydrated CaSO4 w/w, 10 minutes coagulation, curd cutting, and 30 minutes draining time.