Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)

Sujata S Mhatre; Sanjay Kumar Jain; Lalit Kumar Murdia; Hemant Kumar Jain

doi:10.2202/1556-3758.1200

Published by De Gruyter November 17, 2008

Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)

Sujata S Mhatre , Sanjay Kumar Jain , Lalit Kumar Murdia and Hemant Kumar Jain

From the journal International Journal of Food Engineering

https://doi.org/10.2202/1556-3758.1200

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Studies were conducted to find the effects of coagulation temperatures on yield and quality of tofu coagulated with calcium sulfate. Instrumental Textural Analyzer was used to measure the textural properties such as hardness, cohesiveness, adhesiveness, springiness and chewiness of tofu. It was found that hardness, cohesiveness, adhesiveness, springiness, chewiness and yield increase with coagulation temperature. The developed regression equations can be used for predicting these properties in the experimental range satisfactorily.

Keywords: tofu; coagulation temperature; textural properties

Published Online: 2008-11-17

Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)

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