Yield and quality of soybean milk and tofu as affected by production method
2006
Stanojevic, S.P.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Barac, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Vucelic-Radovic, B.V.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Pesic, M.B.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Jovanovic, S.T.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))
The objective of the present study were to reserch the effects of HTC (hydrothermal cooking) processing conditions (at 0.8 bar above the atmospheric pressure; at temperature of 110 deg C; during 8 minutes) and coagulation of soymilk protein with proteinases - himosin and pepsin on yield and quality of soymilk and tofu. Tofu prepared from Lana soybean cultivar expressed the most acceptable sensory characteristics, while the chemical properties were registered for tofu prepared from ZPC-015 soybean cultivar.
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