Effect of soymilk coagulating pH on tofu qualities

Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor texture that it easy to produce other from it. In Hanoi, Mo tofu traditional product produced tofu- whey, which commonly by small scale producers. this research, effect of coagulating pH on the formation some linkages qualities. The results showed effected S-S linkage Ho index or phobicity tofu. At pH=5.8, had highest moisture 83.71%, water holding capacity 8.96g/g protein, low hardness, rather elasticity