Effects of coagulation temperature on the texture and yield of soy paneer (tofu)

A Study was conducted to find the effect of coagulation temperature oil textural properties and yield of soy paneer coagulated with calcium sulfate. Suitability of soy paneer for preparing various culinary dishes is greatly influenced by its texture. Soy paneer should have optimum firmness so that it permits easy cutting and slicing and yet being tender enough to resist crushing during mastication. Therefore, textural properties and yield of soy paneer were evaluated with a view to recommend suitable relevant parameters for the soy industry. Texture was analyzed in terms of hardness, cohesiveness, springiness, chewiness and adhesiveness. A food textural analyzer was used to measure the textural properties of soy paneer. It was observed that there is ail increase in yield with the increase in coagulation temperature. It was found that hardness, cohesiveness, chewiness and adhesiveness increase with coagulation temperature up to 90 degrees C, whereas springiness increases with coagulation temperature up to 85 degrees C, remains constant between 85 degrees C to 90 degrees C and then decreases with the increase in temperature. The developed regression equations can be used to predict these properties within the tested temperature limits.