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Optimization of Coagulating Conditions for Preparation of Good Quality Tofu with Minimum Biochemical Loss through Tofu Whey

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Title Optimization of Coagulating Conditions for Preparation of Good Quality Tofu with Minimum Biochemical Loss through Tofu Whey
Not Available
 
Creator Manoj Kumar Tripathi, Punit Chandra
 
Subject Soybean, Tofu, Coagulants, OCC, Tofu whey, Texture
 
Description Not Available
Tofu or soybean curd is mainly made by coagulating soymilk.
Tofu whey, a by-product of tofu manufacturing, is currently
discarded by the food industry. The Tofu whey refuse is highly
perishable and needs a quick treatment for effective utilization.
Tofu whey which composition is related to optimum coagulating
condition. The different coagulating conditions had great
influence on tofu yield, texture, biochemical properties and
whey composition. Different coagulants (calcium sulphate,
calcium chloride and magnesium chloride and magnesium
chloride) were used to optimize the coagulating parameters
and optimal concentration of coagulation (OCC) at different
temperatures for soymilk coagulation and tofu preparation.
Each soymilk batch prepared with coagulants (20 mM to 90
mM) at 600 ,700 ,800 ,900 C. Coagulated batches were pressed to
make tofu and measured whey volume, pH, transmittance tofu
yield and coagulant efficiency. Whey transmittance and
conductance correlated with coagulant concentration. Tofu yield,
conductivity, pH and TDS data were also found to depend on
coagulating conditions. Conductivity and transmittance could
be used to optimize tofu coagulation. The OCC value was found
to differ with coagulating conditions.
Not Available
 
Date 2021-08-19T05:30:24Z
2021-08-19T05:30:24Z
2013-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/58763
 
Language English
 
Relation Not Available;
 
Publisher Trends in Biosciences