Impacts of Recent Techniques in "Tofu" Production

There is an increasing global demand for protein-rich meat alternatives especially Tofu that is nutritionally rich and can mimic traditional meat sources have led to application of different method for industrial production to meet up the market demand. Thus, this review explored the impact of various processing techniques, including boiling, microwaving, and ultrasonication, on the microbiota balance, nutritional composition, and quality of Tofu. Boiling, a conventional method, reduced microbial presence in Tofu but may not eliminate all strains effectively. Ultrasonication has shown promise in microbial reduction due to its disruptive effects on cell membranes, while microwave treatment has been less consistent. These processing techniques also influenced key parameters of Tofu, such as pH, nutrient composition, mineral content, antioxidant activity, and Keywords: Tofu, Microbiota balance, Ultrasonication, Boiling, Microwaving, Meat substitutes microstructure. Ultrasonication has emerged as favorable for preserving antioxidant properties and enhancing free radical scavenging. However, the impact of these techniques on the microbiota balance remains uncertain. t These methods contribute to enhancing Tofu quality and safety, meeting consumer demands for nutritious and wholesome plant-based protein alternatives.The use of ultrasonication and microwaves in the industrial production of Tofu is encouraged. The production of Tofu and the application of novel technology will continue to expand the scope of knowledge in the field of plant-based meat analogs, thereby creating room for further learning and research possibilities.