Yield and Textural Properties of Soft Tofu as Affected by Coagulation Method

Abstract

ABSTRACT Soft tofu was made using two coagulants (calcium sulfate and modified nigari), three stirring speeds (137, 207, and 285 rpm), and six stirring times (5, 10, 15, 20, 25, and 30 sec). The lowest stirring speed, 137 rpm, did not coagulate the soymilk. Tofu made by the highest stirring speed (285 rpm) had a lower yield, but higher brittleness force, hardness and elasticity than tofu made at 207 rpm. Tofu made from modified nigari had lower textural parameter values than those made from calcium sulfate. Yield of tofu made from both coagulants stirred at 207 or 285 rpm decreased as stirring time increased to 30 sec. Textural properties were related to stirring time. Stirring time < 25 sec was appropriate for soft tofu making.