Tofu production process by filtering raw soybean milk (FRSM) was optimized according to protein coagulation of fermented soybean whey (FSW). The effects of the soybean-to-water ratio, cooking temperature and duration, and amount of FSW added on the characteristics (yield, protein and water contents, and water-holding capacity) of the produced tofu were evaluated using the Box-Behnken design. Based on single-factor experiments, response surfaces of tofu yields and protein contents were obtained. Analysis of variance and interaction analysis were performed to determine the optimal process parameters of FRSM tofu production. Significant differences were observed concerning the tofu characteristics depending on the different soybean-to-water ratios, cooking temperatures and time, and FSW contents applied in the production process (p < 0.05). The optimal tofu production conditions were the following: soybean-to-water ratio of 1:4 (kg:kg); cooking duration of 6.0 min, at a temperature of 105°C; and a FSW content equal to 26.50%. Under these conditions,...

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