A statistical approach to define some tofu processing conditions

Food Science and Technology (Campinas)

Vera De Toledo Benassi²  Fábio Yamashita¹  Sandra Helena Prudencio¹ 

[1] ,Embrapa Brasileira de Pesquisa Agropecuária, Embrapa SojaLondrina PA ,Brazil

关键词: soybeans (Glycine max);    hardness;    dihydrated calcium sulfate;    yield;    gelation;    draining;    soja (Glycinemax);    dureza;    sulfato de cálcio di-hidratado;    rendimento;    formação de gel;    dessora;   

DOI  :  10.1590/S0101-20612011000400011

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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