Weight and flavor optimization in tofu production by Taghuchi method

Optimization can stop energy and time dissipation. Production of weight and flavor of soy products are optimized for a lot of soy uses. Tofu production was optimized regard to flavor and weight by Taghuchi method. Selected factors were temperature, Water uptake percent (WUP) and soymilk coagulant. Most important factor about flavor and weight was WUP. The highest weight of tofu, and the most pleasant flavor score, which were respectively 143gr from 100gr soy and 3.7 score from 5 in hedonic method, were obtained by using MgCl2 as coagulant.