Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu

R. Yanti, W. Setyaningsih, P. Triwitono, Richa Yuniansyah, Ermi Saraswati Maha Admi
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引用次数: 2

Abstract

Jack bean (Canavalia ensiformis), Indonesian local bean, has a high content of protein and great potential either for substituting or overcoming the shortage of imported soybean in tofu production. However, an appropriate coagulant in a proper amount is needed to make tofu with acceptable characteristics. This study set out to investigate the appropriate type and concentration of coagulant. The experiment was carried out by using GDL (glucono delta lactone) and nigari as coagulants with concentration levels of 0.25; 0.5; 0.75 and 1%. Some quality parameters such as yield, color, texture (hardness, cohesiveness, chewiness, springiness), and microscopic structure of tofu were observed. Consumer preference tests on aroma, color, taste, texture, and overall acceptability were directed to determine tofu with the best characteristics. The result showed nigari at concentration level 0.75% delivered the most preferred tofu for consumers.
不同混凝剂及浓度对豆腐乳品质的影响
杰克豆(Canavalia ensiformis)是印度尼西亚的土豆豆,蛋白质含量高,在豆腐生产中具有替代或克服进口大豆不足的巨大潜力。然而,要使豆腐具有可接受的特性,需要适量的混凝剂。本研究旨在探讨合适的混凝剂类型和浓度。试验采用GDL(葡萄糖- δ内酯)和nigari作为混凝剂,浓度为0.25;0.5;0.75和1%。对豆腐的产率、色泽、质地(硬度、黏结性、嚼劲、弹性)和微观结构等品质参数进行了观察。消费者对豆腐的香气、颜色、味道、质地和整体可接受性进行偏好测试,以确定具有最佳特性的豆腐。结果表明,在浓度为0.75%时,黑芝麻是消费者最喜欢的豆腐。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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