Rapid method for determining optimum coagulant concentration in tofu manufacture

Four methods of determining optimum coagulation levels in tofu manufacture were compared. Full-fat soyflakes were used to produce 5% solids soymilk. E ach soymilk batch was coagulated with calcium sulfate dihydrate (0.000-0.04 50 N), Electrical conductance of the coagulating batches was recorded at 72 degrees C and 21 degrees C, Coagulated batches were pressed to make tofu a nd whey volume, pH, transmittance (400 nm) and tofu composition were measur ed. Whey transmittance and conductance correlated with coagulant concentrat ion (r = 0.87), Tofu yield, conductivity, and absorbance data were also rel ated. Measuring the conductance of the coagulating soymilk was faster than obtaining pH and spectrophotometric values. Conductivity and transmittance could be used to optimize tofu coagulation.