Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Abstract

The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel-forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effects of several processing parameters (soybean-to-water ratio, boiling temperature, boiling time, and FYW content) on the yield and protein content of tofu produced by the boiling-to-filtering method (BFM) were studied and optimized using response surface methodology. Results indicated significant differences in yield and protein content of tofu using different processing parameters, with FYW content being the most significant (p