Study on the production of packaged tofu powder soft bean curd powder and acceptability testing
1991
Somchai Prabhavat (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Soybean milk powder which was used for the preparation of packaged tofu powder and soft bean curd powder, was prepared from soybean milk. The soybean milk was prepared by using soybean and water in the ratio of 1:5.5 by weight and soaking time was one hour at room temperature (30 deg C). The obtained soybean milk was sprayed to make soybean milk powder by using spray dryer. The inlet and outlet temperature for the air of spray dryer were 200 and 100 deg C, respectively. The atomizer pressure and feed rate of spray dryer were 4 kilogram per square centrimeter and 27.8 gram per minute, respectively. The percentage yield of obtained soybean milk powder was 24.0 % by weight of dry whole soybean and its protein and fat content were 59.69 and 19.45 % on dry weight basis of soybean milk powder, respectively. The moisture content of soybean milk powder was 1.78 %. The soybean milk was prepared by addition of water for 15 times of the weight of soybean milk powder to make packaged tofu and soft bean curd. The average scores from sensory evaluation in term of color, flavor, texture and acceptibility of packaged tofu and soft bean curd showed that the package tofu by using 2.0-3.0 % of CaSo4.2H2O and by using 1.0 % of GDL by weight of dried whole soybean seed as coagulants (for coagulation of protein from soybean milk) were the best accepted by the panelists with none significantly different at 5 % level, respectively. The soft bean curd by using the mixture of 2.0 % of CaSO4.2H2O and 4.0 % of cassava starch by weight of dried whole soybean seed as coagulant was the best accepted from the panelists with significantly different at 5 % level.
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Эту запись предоставил Kasetsart University