Quality of tofu powder as affected by soybean variety, coagulant and drying method | ผลของสายพันธุ์ถั่วเหลือง สารตกตะกอนและวิธีการทำแห้งต่อคุณภาพของผงเต้าหู้
2008
Panyathitipong, W.(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro Industry) E-mail:[email protected] | Puechkamut , Y.(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agro Industry) E-mail:[email protected]
Effect of soybean varieties and tofu powder processing on the quality of the tofu powder was studied. Soybean varieties (CM 60, SJ 5 and ST 2), the commercial coagulants (2.2 percent CaSO4, 3.0 percent CaCl2, 2.2 percent MgSO4 and 3.0 percent MgCl2) and drying methods (tray dryer, drum dryer and freeze dryer) were studied with respect to their effects on the quality of tofu powder produced. Soybean varieties influenced the quality of soybean and soymilk and also affected the functional properties of tofu powder. Tofu powder obtained from CM 60 with a high yield and good functional properties. Calcium ion coagulant induced tofu powder gave a high solubility and magnesium ion induced tofu powder with a high emulsion activity. The tofu powder which was dried with freeze dried had a high solubility and high emulsion activity but low emulsion stability.
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