Studies on the Yield and Quality Characteristics of Tofu
Sheng-Yen Tsai, Chi-Min Lan, Chen-Wei Kao, S. C. CHEN
Journal of Food Science
Abstract
ABSTRACT Tofu made from imported U.S. soybeans and local Ta‐Lien soybeans showed a similar yield. The yield of tofu from whole soybean was higher than that of defatted soybean flake. Significant different qualities of tofu products were prepared by using various coagulants. It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese‐style tofu, but not glucono‐δ‐lactone. Other coagulants were not desirable for manufacturing good quality Chinese‐style tofu. Commercial tofu products in Taiwan had various rheological properties.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
Tofu showed similar yield imported U.S. soybeans and local Ta‐Lien soybeans
“Tofu made from imported U.S. soybeans and local Ta‐Lien soybeans showed a similar yield.”
Glucono‐δ‐lactone was not suitable coagulant for making Chinese‐style tofu
“It was found that calcium sulfate (gypsum) and bittern (called nigari in Japanese) were suitable coagulants for making the Chinese‐style tofu, but not glucono‐δ‐lactone.”
Commercial tofu products in Taiwan had various rheological properties
“Commercial tofu products in Taiwan had various rheological properties.”