Study on Change of Physical and Chemical Parameters in the Forming of Yuba
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Abstract:
Changes of physical and chemical parameters in the form of Yuba were studied for industrial application. Results showed that protein concentration and soluble solid substances in soymilk increased from 3% to 4.4% and from 5% to 12%, respectively. It was also found that protein concentration in Yuba decreased from 50% to 40.1% and pH value of soymilk decreased from 6.5 to 6.1. Toughness of Yuba also declined from 280 g to 50 g during the forming of Yuba.
