Determination of factors effecting on the hardness of soft peanut tofu using screening model

Abstract

Soft tofu from soy milk appeared for long time ago. However, soft tofu from peanut milk has not been produced much. There has been little research, especially on factors effecting on the hardness of soft tofu. In this research, investigation on main factors (The heated time, CaSO4 content and the pressing force) affecting the structure of tofu products was conducted at the laboratory scale. The hardness of soft peanut tofu was evaluated using the Screening model. This research also shows the dependence of the heated time, CaSO4 content and the pressing force on the hardness of soft tofu. Those factors were not absolutely interacted together. There is the covariant between the heated time, CaSO4 content and the pressing force with the hardness of soft tofu and all of these factors strongly affected the hardness. The optimal hardness was 0.35 N with the heated time was 4.5 min, CaSO4 content was 2.75 % and the pressing force was 40 N.