Paper Information

Journal:   JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)   2015 , Volume 25 , Number 4; Page(s) 677 To 687.
 
Paper: 

THE USE OF THE WITHANIA COAGULANS AS A COAGULANT IN THE PRODUCTION OF SOYA CHEESE AND THE EFFECT OF VARIOUS ADDITIVES ON THE SENSORY PROPERTIES

 
 
Author(s):  SARANI R., MOHTADINIA J.*, ASGHARI JAFARABADI M.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FACULTY OF NUTRITION, TABRIZ UNIVER-SITY OF MEDICAL SCIENCE, TABRIZ, IRAN
 
Abstract: 

Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose we coagulated soymilk by withania coagulans extract, and analyzed the properties of prepared tofu.
Then Tofu properties include pH, moisture, yield, protein content, fat content, textural character ic-es (hardness, cohesiveness, springiness, gumminess) and Sensorial properties were studied and were compared with the characteristics of calcium sulfate tofu (control). In order to improve the sensory properties of tofu different additives were used. Then the sensory properties were compared with control samples. All tests were performed in triplicate and mean values were performed using t-tests, Friedman test was performed on the sensory characteristics (at the 95 percent confidence lev-el). The results indicated that extract of withania coagulans as a coagulant significantly (P<0.05) reduced yield and moisture content when compared with calcium sulfate tofu, but fat and protein contents of withania coagulans tofu and calcium sulfate tofu were the same. The result showed that the type of coagulant had significant effect on textural properties of tofu. Results of sensory evalua-tion showed that Sensorial properties of withania coagulans tofu are not different from that of cal-cium sulfate tofu. In this way, it was concluded that extract of withania coagulans fruits could be used as a natural coagulant in coagulation process of soymilk.

 
Keyword(s): COAGULANT, SOYMILK, TOFU, WITHANIA COAGULANS
 
References: 
  • ندارد
 
  Persian Abstract Yearly Visit 54
 
Latest on Blog
Enter SID Blog