Effect of source and coagulants on the physico-chemical and organoleptic evaluation of soy tofu

The study aimed at evaluating the effect of different milk coagulants on the chemical and organoleptic characteristics of tofu prepared from different soy sources viz. soy dhal, soy flour and germinated soybean. The crude protein and fat content of tofus varied from 44.65 to 57.73 per cent and 20.79 to 32.35 per cent among different tofu respectively. The tofus made from soy dhal and precipitated with calcium sulphate contained significantly higher contents of protein and fat followed by tofu prepared from germinated soybean and soy flour precipitated with calcium sulphate. The tofu obtained from different forms of soybean using citrus juice as a coagulant contained lower protein and fat than the tofu obtained from different sources and using calcium sulphate as a coagulant. The ash content of tofu recovered by using calcium sulphate as a coagulant was higher than that of the tofu prepared by using citrus juice. The total carbohydrates of the tofu obtained from soy flour were higher than thaof tofu prepared by soy dhal and germinated soybean respectively, irrespective of the coagulant used. The tofu precipitated with citrus juice contained higher content of NDF, ADF and available carbohydrates than calcium sulphate for each source of tofu, but the contents of these nutrients were the highest in tofu obtained from soy flour.