The effects of soaking temperature of kenaf seed on the proximate, phytic acid, and microstructure were studied to produce kenaf‐based tofu. The seeds were soaked at temperatures 65°C, 45°C, and 25°C for 160, 300, and 616 min, respectively. The soaked seeds were used to produce tofu based on the Box–Behnken design with three independent variables (coagulant types (x₁), coagulant concentrations (x₂), and soaking temperature of seed (x₃). Soaking significantly increased the carbohydrate and reduced the ash content without a significant effect on the phytic acid of the seeds. An increase in the soaking temperature of seed significantly decreased the yield, hardness, and chewiness of the tofu. Two‐way interactions of (x₁x₂) and (x₁x₃ and x₂x₃) significantly affected the yield and the hardness of the tofu, respectively. There was a 75.91%–100% reduction in the phytic acid of the tofu. Hydrogen and hydrophobic interactions were the major bonds that stabilized the coagulation process of the tofu.

中文翻译：

---

洋麻（Hibiscus cannabinus L.）种子的浸水温度，混凝剂类型及其浓度影响以洋麻为基础的豆腐的生产

研究了洋麻种子的浸泡温度对其近邻，植酸和微结构的影响，以生产以洋麻为基础的豆腐。将种子分别在65°C，45°C和25°C的温度下浸泡160分钟，300分钟和616分钟。经过浸泡的种子根据Box–Behnken设计用于生产豆腐，豆腐具有三个独立变量（凝结剂类型（x ₁），凝结剂浓度（x ₂）和种子浸泡温度（x ₃）。浸泡显着增加了碳水化合物和降低了灰分含量，但对种子的植酸没有明显影响；提高了种子的浸泡温度，明显降低了豆腐的产量，硬度和耐嚼性。x ₁ x ₂）和（x ₁ x ₃和x ₂ x ₃）分别显着影响豆腐的产量和硬度。豆腐中的植酸减少了75.91％–100％。氢和疏水相互作用是稳定豆腐凝结过程的主要键。