Calcium Sulfate Concentration Influence on Yield and Quality of Tofu From Five Soybean Varieties

ABSTRACT A mini‐process is described for making tofu from 50‐g quantities of soybeans. It was used to compare yield and quality among 5 Minnesota grown varieties (Vinton, Corsoy, Hardin, Stine 2510, Stine 2810) and to determine optimum concentration of the coagulant, CaSO4. Product yield (wet basis), solids recovery, protein recovery and textural quality (Texture Profile Analysis hardness and fracturability) were optimal at 0.02 N CaSO4 for all 5 varieties. Negative correlations were found between CaSO4 concentration and both yield (r =− 0.90 to 1.00) and protein recovery (r =− 0.96 to 1.00) for all varieties.