Development of peanut tofu mixing with meats and vegetables
1997
Vichai Haruthaithanasan | Nillawan Thirayuwath (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development )
Peanut tofu was prepared using defatted peanut flour according to the process in the Figure 1. Sodium bicarbonate (NaHCO3) was added to increase solubility of peanut protein and to decrease peanut odor in the tofu. 2 percent NaHCO3 was suitable in the preparation of peanut tofu to obtain acceptable color and odor of peanut tofu. Fabricated peanut tofu was done by mixing 69 percent peanut tofu base with 10 percent corn starch, 7 percent ground chicken meat, 10 percent pumpkin and 1 percent salt. Characteristic of fabricated peanut tofu is shown in the Table 2. Table 3 shows means hedonic scores for deep fried fabricated peanut tofu evaluated by 40 panelists.
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Este registro bibliográfico ha sido proporcionado por Kasetsart University