Abstract:

Tofu was made from 12 soybean varieties by two different methods including squeezing homogenates before
heating (method 1) and squeezing after heating raw soymilk with okara (method 2). The contents of total protein, protein
subunits and total lipid, tofu yield, color and texture profile of the prepared samples were determined. The results showed
that the contents of protein and lipid, and tofu yield were significantly different (P < 0.05) between the two preparation
methods, and our analysis implied that method 2 was advantageous over method 1 in terms of nutritional preservation, tofu
yield and tofu quality.

Key words: tofu, squeezing homogenates before heating, squeezing after heating, nutritional components, texture profile