Abstract
This study was to investigate the effect of soymilk coagulation method on tofu yield and quality. Tofu was produced from Proto and Vinton soybean varieties using an automatic tofu machine. Stirring with a large three-blade (4W × 7L cm) propeller significantly ( p≤0.05) reduced the amount of calcium sulfate and mixing time when compared to a small three-blade (3W × 5L cm) propeller based on the similar tofu yield, protein content and texture. Coagulant concentration had less effect on tofu quality with the small propeller. Calcium sulfate at 19.2 mM in soymilk and stirring 10 s with the large propeller produced Proto tofu with a high yield and sensory quality. Vinton required a different coagulation condition to yield a high quality tofu. The results suggested that the yield and quality of tofu made from different soybean varieties could be improved through modifications of coagulation method.
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