Optimization of factors affecting yield and quality of

Document Type : Research Article

Authors

Mohsen Ghods rohani ¹

Seyed Ali Mortazavi ²

Seyed Mohammad Ali Razavi ²

Mostafa Mazaheri Tehrani ³

¹ Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad, Iran

² Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

https://doi.org/10.22067/ifstrj.v1i1.209

Abstract

In this study, soymilk curd (tofu) was produced and evaluated at three stages according to Iranian preference. In the first stage, the effect of soybean varieties (Williams & Habbit), production methods (Traditional & Recommended), and formulation (0, 10 and 20% cheese whey instead of water used in soymilk production) on the qualitative and quantitative characteristics of tofu were evaluated.
In the second stage, fresh tofu was stored in brine or cheese whey containing salt at different concentrations (2, 4 & 6%) and the quality of tofu was then evaluated. In the third stage, the consumer preference and the consumption attributes were determined. The results shown that the best quality of tofu will be achieved when the Williams variety, the recommended method and 0% whey are used. Furthermore, the results indicated that the most appropriate storage medium is cheese whey with 4% salt. Such product can gain the 72% of the consumer’s acceptability.

Key words: soybean, soymilk, soymilk curd (tofu) and whey.

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