Qualities of Tofu Powder as Affected by Soybean Variety, Coagulant and Drying Method

Authors

  • Woralak Panyathitipong Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
  • Yuporn Puechkamut Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Keywords:

tofu powder, soymilk, soybean variety, coagulant and drying processing

Abstract

Effects of soybean varieties and tofu powder processing on the qualities of the tofu powder was studied. Soybean varieties (CM 60, SJ 5 and ST 2), commercial coagulants (2.2% CaSO4, 3.0% CaCl2, 2.2% MgSO4 and 3.0% MgCl2) and drying methods (tray dryer, drum dryer and freeze dryer)
were studied with respect to their effects on the qualities of tofu powder produced. Soybean varieties influenced the qualities of soybean and soymilk and also affected the functional properties of tofu powder. Tofu powder obtained from CM 60 gave a high yield and good functional properties. Calcium ion coagulant induced tofu powder gave a high solubility and magnesium ion induced tofu powder gave a high emulsion activity. The tofu powder which was freeze dried had a high solubility and high emulsion activity but low emulsion stability.

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Published

2008-12-31

How to Cite

Woralak Panyathitipong, and Yuporn Puechkamut. 2008. “Qualities of Tofu Powder As Affected by Soybean Variety, Coagulant and Drying Method”. Agriculture and Natural Resources 42 (5). Bangkok, Thailand:156-62. https://li01.tci-thaijo.org/index.php/anres/article/view/244584.

Issue

Vol. 42 No. 5 (2008): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.