Predicting Tofu Productivities of Soybean Varieties by Tofu Gel Centrifugation

Abstract

Ten soybean varieties were selected to study their processing properties for tofu. Tofu yields varied from 70.83g to 98.70g per 30g of soybean. The yield of tofu was loosely correlated with the solid content of tofu (r<0.5). A tofu gel centrifugation method was developed as a substitution method for soybean quality evaluation in laboratory. A high regression coefficient was found on yield of tofu between the centrifugation method and conventional method (R²=0.84). Texture of tofu gels prepared by the centrifugation method was also correlated with tofu made from varieties by the conventional method. Regression coefficients obtained for softness and jelly strength were 0.64 and 0.66, respectively. Experimental results suggested that the gel centrifugation method could be used to predict tofu productivity with small size of soybean in laboratory.