Journal of the American Oil Chemists' Society

, Volume 80, Issue 12, pp 1225–1229 | Cite as

Calcium coagulation properties of hydrothermally processed soymilk

  • C. Wang
  • L. A. JohnsonEmail author
  • L. A. Wilson


The effects of hydrothermal cooking (HTC), a steam-injection process otherwise known as jet cooking, on the calcium salt coagulation properties of soymilk were determined. Full-fat soymilk was processed at five different conditions (traditional kettle cooking at 100°C for 5 min, HTC at 100°C for 20 s, HTC at 134°C for 26 s, HTC at 154°C for 31 s, and HTC at 162°C for 35 s) and coagulated at four calcium chloride concentrations (0.05, 0.10, 0.20, and 0.30%). Tofu yields and recoveries of dry matter and protein in the coagulated curd followed similar trends with increasing calcium chloride concentration, namely, an initial increase rising to a peak followed by a decrease. HTC-processed soymilks, especially those processed at high temperature (162°C), gave lower tofu yields and lower recoveries of dry matter and protein in tofu. HTC-processed soymilks, especially those processed at 134°C or higher, resulted in very soft, fragile, and adhesive tofu. The high calcium salt tolerance of HTC-processed soymilk might be used to improve dispersion stability of calcium-fortified soy-based dairy analogs.

Key Words

Coagulation jet cooking protein soybeans soymilk soy protein tofu 


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Copyright information

© AOCS Press 2003

Authors and Affiliations

  1. 1.Department of Food Science and Human Nutrition, Center for Crops Utilization ResearchIowa State UniversityAmes

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