Frying is a widely practiced method for improving the sensory appeal of soya cheese (tofu), yet it brings about notable changes in its physical, chemical, and nutritional qualities. This review highlights how frying parameters—temperature, duration, and technique—interact to influence moisture retention, oil absorption, nutrient stability, flavor, texture, color, and consumer preference. Moisture loss during frying enhances crispness but reduces juiciness, while prolonged exposure to hot oil increases fat uptake, raising energy content and diminishing mouthfeel. High temperatures also degrade heat sensitive vitamins, proteins, and bioactive compounds, while extended frying accelerates lipid oxidation, lowering nutritional value and producing undesirable rancid flavors. Sensory outcomes depend heavily on controlled frying conditions. Moderate frying promotes nutty and savory notes, appealing golden coloration, and a balance between crispness and tenderness. Conversely, excessive frying leads to bitterness, darker tones, and excessive hardness, which reduce consumer acceptability. Evidence consistently shows that vacuum frying provides better results than conventional deep frying. By operating under reduced pressure, vacuum frying reduces oil absorption, preserves unsaturated fatty acids, and minimizes nutrient degradation, while still achieving desirable crispness and flavor. Optimizing frying parameters is therefore crucial to balance sensory quality with nutritional integrity. Careful control of temperature and time, alongside innovative methods such as vacuum frying, ensures healthier and more acceptable fried tofu products
Adewoyin et al. (Thu,) studied this question.