Effects of coagulation temperature on the texture and yield of soy paneer (tofu)

Abstract

A study was conducted to find the effect of coagulation temperature on textural properties and yield of soy paneer coagulated with calcium sulfate. Suitability of soy paneer for preparing various culinary dishes is greatly influenced by its texture. Soy paneer should have optimum firmness so that it permits easy cutting and slicing and yet being tender enough to resist crushing during mastication. Therefore, textural properties and yield of soy paneer were evaluated with a view to recommend suitable relevant parameters for the soy industry. Texture was analyzed in terms of hardness, cohesiveness, springiness, chewiness and adhesiveness. A food textural analyzer was used to measure the textural properties of soy paneer. It was observed that there is an increase in yield with the increase in coagulation temperature. It was found that hardness, cohesiveness, chewiness and adhesiveness increase with coagulation temperature up to 900C, whereas springiness increases with coagulation temperature up to 850C, remains constant between 850C to 900C and then decreases with the increase in temperature. The developed regression equations can be used to predict these properties within the tested temperature limits.

Keywords: Coagulation temperature, soy paneer, textural properties, tofu

doi  :10.4038/jnsfsr.v37i4.1473

J.Natn.Sci.Foundation Sri Lanka 2009 37 (4):263-267