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

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, CaSO 4 . Product yield (wet basis), solids recovery, protein recovery and textural quality (Texture Profile Analysis hardness and fracturability) were optimal at 0.02 N CaSO 4 for all 5 varieties. Negative correlations were found between CaSO 4 concentration and both yield (r =− 0.90 to 1.00) and protein recovery (r =− 0.96 to 1.00) for all varieties.