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Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean.
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View Archive Info| Field | Value | |
| Title |
Effect of different process parameters on the quality of soymilk and tofu from sprouted soybean.
Not Available |
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| Creator |
Agrahar-Murugkar D
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| Subject |
Sprouting . Soymilk . Tofu . Nutrients . Trypsin inhibitor .Phyticacid .Texture .Organolepticquality .Particle size
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| Description |
Not Available
The effect of grinding cum blanching (GCB) of sprouted soybean at different temperatures on milk and tofu quality was studied. Three temperatures (121 °C-T1,100 °CT2 and 80 °C-T3) for GCB were used to produce soymilk and tofu from sprouted soybean which were analysed for the yield, nutritional, anti-nutritional profile, colour attributes, particle size, organoleptic quality and texture profile. Unsprouted Soybeans with GCB at 121 °C served as control (C). There was significant difference (P Not Available |
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| Date |
2021-07-19T11:02:52Z
2021-07-19T11:02:52Z 2015-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/48898 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Not Available
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