Yield and textural properties of soft tofu as affected by coagulation method

Journal of Food Science

Volumn 62, Issue 4, 1997, Pages 824-827

  Hou, H J ^a   Chang, K C ^a   Shih, M C ^b  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

^b Deh Yu Junior College of Nursing   (Taiwan)

Author keywords

Coagulation; Soft tofu; Soybean

Indexed keywords

GLYCINE MAX;

EID: 0031433125     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15464.x     Document Type: Article

References (16)

1. Beddows, C.G. and Wong, J. 1987a. Optimization of yield and properties of silken tofu from soybeans. 1. The water: bean ratio. Intern. J. Food Sci. Tech. 22: 15-21.
2. Beddows, C.G. and Wong, J. 1987b. Optimization of yield and properties of silken tofu from soybeans. 2. Heat processing. Intern. J. Food Sci. Tech. 22: 23-27.
3. Beddows, C.G. and Wong, J. 1987c. Optimization of yield and properties of silken tofu from soybeans. 3. Coagulant concentration, mixing and filtration pressure. Intern. J. Food Sci. Tech. 22: 29-34.
4. Bourne, M.C. 1978. Texture profile analysis. Food Technol. 32 (7): 62-66.
5. deMan, J.M., deMan, L., and Gupta, S. 1986. Texture and microstructure of soybean curd (tofu) as affected by different coagulants. Food Microstructure 5: 83-89.
6. Gandhi, A.P. and Bourne, M.C. 1988. Effect of pressure and storage time on texture profile parameters of soybean curd (tofu). J. Texture Stud. 19: 137-142.
7. Li, H. 1996. Development of a laboratory-scale testing method to evaluation tofu quality of soybean variety. M.S. thesis, North Dakota State Univ., Fargo, ND.
8. Lim, B.T., deMan, J.M., deMan, L., and Buzzell, R.I. 1990. Yield and quality of tofu as affected by soybean and soymilk characteristics. Calcium sulfate coagulant. J. Food Sci. 55: 1088-1092, 1111.
9. Saio, K. 1979. Tofu〈13〉relationships between texture and fine structure. Cereal Foods World. 24: 342-354.
10. SAS Institute, Inc. 1985. SAS User's Guide: Statistics, Version 5 Edition, 1985. SAS Institute Inc., Cary, NC.
11. Shen, C.F., deMan, L., Buzzell, R.I., and deMan, J.M. 1991. Yield and quality of tofu as affected by soybean and soymilk characteristics: Glucono-∂-Lactone coagulant. J. Food Sci. 56: 109-112.
12. Shurtleff, W. and Aoyagi, A. 1990. Tofu and soymilk production. Vol 2. p. 115-131. Soya Food Center, Lafayette, CA.
13. Sun, N. and Breene, W.M. 1991. Calcium sulfate concentration influence on yield and quality of tofu from five soybean varieties. J. Food Sci. 56: 1604-1610.
14. Tsai, S.J., Lan, C.Y., Kao, C.S., and Chen, S.C. 1981. Studies on the yield and quality characteristics of tofu. J. Food Sci. 46: 1734-1737, 1740.
15. Wang, H.L. and Hesseltine, C.W. 1982. Coagulation conditions in tofu processing. Process Biochem. 17: 7-12.
16. Watanabe, T., Fukamachi, E., Nakayama, O., Teremachi, T., Abe, K., Seruga, S., and Miyagana, S. 1964. Research into the standardization of the tofu making process. National Food Institute Reports (Japan). Parts 1-3.