Development of tofu from white sesame meal and job's tears | การพัฒนาผลิตภัณฑ์เต้าหู้จากกากงาขาวผสมลูกเดือย
2009
Siriporn Dolpakniyomkul(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) | Warangkana Sompongse(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected] | Sompoche Pojjanapimol(Thammasat University. Rangsit Center, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science and Technology) E-mail:[email protected]
Aim of this study was to develop tofu from white sesame, job's tears, and corn. The optimum ratio of white sesame, job's tears, and corn, heating and coagulation conditions were investigated. The optimum ratio of white sesame meal and job's tears was 0.69 : 0.31 with no corn because the product had low cohesiveness. The optimum heating condition was 90+-20C for 10 min and coagulation condition was magnesium sulfate 3 percent of raw material weight for 40 min. The chemical, microbiological, and textural qualities of the product were analyzed. Protein, fat, carbohydrate, fiber, and ash were 71.44+-0.11, 15.67+-0.02, 4.23+-0.09, 6.49+-0.04, and 2.07+-0.14 percent (wet basis), respectively. The total plate count was 23+-5.77 cfu/g. Yeast and mold count was less than 10 cfu/g. TBA value was 0.06+-0.00 mg malonaldehyde/kg. Hardness was 448.80+-4.95 g. Springiness and cohesiveness were 1.00+-0.00 and 0.45+-0.04, respectively.
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Эту запись предоставил Kasetsart University