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Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
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Sujata S Mhatre
Published/Copyright:
November 17, 2008
Studies were conducted to find the effects of coagulation temperatures on yield and quality of tofu coagulated with calcium sulfate. Instrumental Textural Analyzer was used to measure the textural properties such as hardness, cohesiveness, adhesiveness, springiness and chewiness of tofu. It was found that hardness, cohesiveness, adhesiveness, springiness, chewiness and yield increase with coagulation temperature. The developed regression equations can be used for predicting these properties in the experimental range satisfactorily.
Published Online: 2008-11-17
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
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- Drying Kinetics of Osmotically Pre-Treated Plum Tomato Pieces
- A Linear Driving Force (LDF) Approximation of Moisture Diffusion Kinetics in White Rice
- Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)
- Study on Immobilization Methods of Acetylcholinesterase
- Osmo-Convective Dehydration of Plum (Prunus salicina L)
- The Transfer of Ingested Plant and Enterobacterial Gene Fragments into Mice Bodies and Their Shift to the Livers of Suckling Mice Through Mother's Milk
- The Effects of Varieties and Moisture Content on Some Physical and Aerodynamic Properties of Sesame Seeds (Sesamum indicum L) as Related to Cleaning
- Mathematical Modeling of Thin Layer Drying Kinetics of Apple in Tunnel Dryer
- The Effect of Additives on Vacuum Dried Honey Powder Properties
- The Purification, Formulation and Drying of Papain
- Antioxidant Activity of the Flower of Nyctanthes arbor tristis L.
- Milk Cholesterol Reduction Using Immobilized Lactobacillus acidophilus ATCC1643 in Sodium-Alginate
- Recovery of Phytochemicals from Kokum (Garcinia indica choisy) Using Pressurized Hot Water
- The Drying Constant and its Effect on the Shrinkage Constant of Different-Shaped Food Particulates
- Shorter Communication
- Effectiveness of Antioxidant Properties of Fresh and Dry Rhizomes of Curcuma longa (Long and Short Varieties) with Dry Turmeric Spice
