Synergistic effects of processing parameters on the biochemical and physical properties of tofu made from yellow field pea (Pisum sativum), as determined by response surface methodology

Abstract Peas are an underutilized crop that do not require allergen labeling and are rarely genetically modified. Peas contain less protein than soy and vary in protein composition. Because peas contain more starch than soy and less lipids, an alternative procedure for pea tofu production needs to be developed to prevent excessive starch gelatinization while promoting curd development. To accomplish this, a response surface model design was utilized to determine optimal oil addition, cook time, and salt concentration. Treatment ranges were from 0.0% to 4.2% for oil addition, 60–134 min for cook time, and 5.0%–9.2% for MgCl2 addition. Treatments had varying effects on tofu texture. Cook time was directly proportional to the hardness and could be used to match the soft, firm, and extra firm texture targets of conventional soy tofu. Protein secondary structure was not related to gel strength, indicating a system with synergies between multiple components other than protein. This research will help satisfy the growing demand for alternatives to soy‐based foods.