Optimization of Coagulating Conditions for Preparation of Good Quality Tofu with Minimum Biochemical Loss through Tofu Whey

Abstract

Tofu or soybean curd is mainly made by coagulating soymilk. Tofu whey, a by-product of tofu manufacturing, is currently discarded by the food industry. The Tofu whey refuse is highly perishable and needs a quick treatment for effective utilization. Tofu whey which composition is related to optimum coagulating condition. The different coagulating conditions had great influence on tofu yield, texture, biochemical properties and whey composition. Different coagulants (calcium sulphate, calcium chloride and magnesium chloride and magnesium chloride) were used to optimize the coagulating parameters and optimal concentration of coagulation (OCC) at different temperatures for soymilk coagulation and tofu preparation. Each soymilk batch prepared with coagulants (20 mM to 90 mM) at 600 ,700 ,800 ,900 C. Coagulated batches were pressed to make tofu and measured whey volume, pH, transmittance tofu yield and coagulant efficiency. Whey transmittance and conductance correlated with coagulant concentration. Tofu yield, conductivity, pH and TDS data were also found to depend on coagulating conditions. Conductivity and transmittance could be used to optimize tofu coagulation. The OCC value was found to differ with coagulating conditions.