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Influence of natural coagulant on soybean tofu substituted partially with mungbean

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The objective of this research was to determine the influence of natural coagulant on soybean tofu substituted partially with mungbean, compared to conventional soybean tofu on the physical, chemical and organoleptic quality of tofu. Treatments carried out in this research included 20% of mungbean substitution for soybean tofu, two natural coagulants included lemon extract and tamarind extract and two synthetic coagulants included CaSO4 and vinegar. Observations were done for the moisture content, protein content, hardness, color, yield and organoleptic evaluation of the tofu. Tofu with partial mungbean substitution was softer, higher in moisture content and yield, but lower in protein content compared to full soybean tofu. However, the result of consumer preference test suggested that the tofu with partial mungbean substitution was well accepted as the soybean tofu. Natural coagulants provided tofu which was softer, higher in moisture content, protein content and yield than tofu which was coagulated with synthetic coagulants. No preferences were detected between tofu produced with natural coagulants to synthetic coagulants. The interaction between various coagulant types and mungbean substitution only affected the color lightness of the tofu. Soybean tofu with partial mungbean substitution had darker color than soybean tofu with no mungbean substitution.

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Availability

B00431

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Available

Detail Information

Series Title

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Call Number

431

Publisher

: Swiss German University., 2008

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Language

English

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Subject(s)

FT

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