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. 2014 Mar 21;52(5):2886–2893. doi: 10.1007/s13197-014-1320-z

Table 2.

Characteristics of soymilk and tofu from different process parameters

Soymilk					Tofu
	Yield (ml/g)	Viscosity*	Extractability%*	SMI*	Yield *(g/ml)	Tofu Index*	Hardness^*	Cohesiveness^*	Springiness^*	Chewiness^*
Control	7.1 ± 0.03	2.51 ^c ± 0.31	84.4^a ± 2.31	938.48^a ± 5.02	0.24^c ± 0.02	542.46^b ± 2.36	11.22^c ± 4.21	0.36^a ± 0.05	0.38^a ± 0.14	3.24^b ± 1.20
T1	7.2 ± 0.04	2.15^b ± 0.67	93.5^b ±1.69	1048.16^b ± 4.66	0.20^b ± 0.03	523.59^a ± 1.99	8.89^b ± 0.31	0.86^b ± 0.05	0.47^b ± 0.33	4.05^c ± 2.45
T2	7.3 ± 0.08	2.15^b ± 0.40	93.9^b ±2.06	1066.47^c ± 5.13	0.20^b ± 0.02	559.40^c ± 2.03	8.60^b ± 1.42	0.83^b ± 0.08	0.52^bc ± 0.28	2.67^a ± 1.94
T3	7.1 ± 0.06	1.91^a ±0.53	86.0^a ±2.33	938.50^a ± 3.22	0.13^a ± 0.01	522.31^a ± 2.19	4.38^a ± 0.66	1.41^c ± 0.33	0.62^c ± 0.28	3.86^bc ± 1.98

Values given are mean ± SD

*Significantly different at P < 0.5

Superscripts indicates significant differences (P < 0.5) between columns (n = 3)

SMI soy milk index

Control: Dehulled soybean treated in the GCB unit upto 121 °C

T1 = sprouted seeds in the (grinding cum blanching unit) GCB unit upto 121 °C

T2 = sprouted seeds in the GCB unit upto 100 °C

T3 = sprouted seeds in the GCB unit upto 80 °C