Production of hard curd (tofu) from groundnut
1993
Haruthaithanasan, V. | Chompreeda, P. | Thirayuwata, N. (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development)
Groundnut milk was prepared from good quality partially defatted groundnut by soaking in water for 1 hr at room temperature then ground with water in the ratio 1:6 (groundnut to water). Sub-sequently, the milk was boiled, 1 percent magnesium sulphate added to precipitate protein and pressed to remove water and groundnut tofu was obtained. Flavored tofu was prepared by mixing 10 percent corn flour, 1 percent salt, 7 percent chicken meat and 10 percent pumpkin puree with the tofu. The mixture was pasteurized at 90 deg C for 15 min to reduce contaminated microorganism. The treatment effect had no on other qualities of the product.
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