Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean

Authors

  • Ghanendra Gartaula Department of Food Technology, GoldenGate International College, Tribhuvan University
  • Santosh Pokharel Padmashree International College, Tribhuvan University
  • Ganesh Dawadi Department of Food Technology and Quality Control, Ministry of Agriculture Development

DOI:

https://doi.org/10.3126/jfstn.v8i0.11755

Keywords:

Coagulants, lemon juice, sensory quality, tofu, black soyabean

Abstract

The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3.15 % in dry basis, respectively.

DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11755

J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013

 

Downloads

Download data is not yet available.
Abstract
942
PDF
2152

Downloads

Published

2014-12-16

How to Cite

Gartaula, G., Pokharel, S., & Dawadi, G. (2014). Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean. Journal of Food Science and Technology Nepal, 8, 75–77. https://doi.org/10.3126/jfstn.v8i0.11755

Issue

Vol. 8 (2013)

Section

Research Papers

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.