Effects of Frying Methods on the Quality Attributes of Soybean Tofu

Soybean tofu, a ubiquitous and nutritious food product, has garnered significant attention in recent years due to its potential health benefits and versatility in culinary applications.This study investigates the impact of different frying methods specifically deep-frying and air-frying on the nutritional quality, mineral and vitamin composition, and sensory properties of soybean tofu. With the rising demand for plant-based protein and health-conscious food alternatives, optimizing tofu processing methods is vital. Soybeans were processed into tofu using a standardized method and subjected to either deep frying or air frying. The samples were evaluated for proximate composition, mineral and vitamin content, and organoleptic properties using standardized procedures. Results indicated significant differences across treatments. Air-fried tofu had the lowest moisture content and highest carbohydrate and vitamin E content, indicating enhanced shelf stability and nutritional retention. Boiled tofu recorded the highest protein and folate content, while deep-fried tofu exhibited elevated levels of thiamine, iron, and superior sensory scores for taste, texture, and overall acceptability. Raw tofu, although rich in minerals and lipids, was the least preferred sensorially. These findings underscore the potential of air frying as a healthier alternative to deep frying, providing a balance between nutrient preservation and consumer appeal. The study recommends the adoption of air-frying and boiling techniques for tofu production to meet modern dietary and industrial demands.