Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)

Sujata S. Mhatre, Maharana Pratap University of Agriculture and Technology
Sanjay Kumar Jain, Maharana Pratap University of Agriculture and Technology
Lalit Kumar Murdia, Maharana Pratap University of Agriculture and Technology
Hemant Kumar Jain, Maharana Pratap University of Agriculture and Technology

Abstract

Studies were conducted to find the effects of coagulation temperatures on yield and quality of tofu coagulated with calcium sulfate. Instrumental Textural Analyzer was used to measure the textural properties such as hardness, cohesiveness, adhesiveness, springiness and chewiness of tofu. It was found that hardness, cohesiveness, adhesiveness, springiness, chewiness and yield increase with coagulation temperature. The developed regression equations can be used for predicting these properties in the experimental range satisfactorily.

Submitted: January 16, 2007 · Accepted: October 21, 2008 · Published: November 17, 2008

Recommended Citation

Mhatre, Sujata S.; Jain, Sanjay Kumar; Murdia, Lalit Kumar; and Jain, Hemant Kumar (2008) "Effects of Different Coagulation Temperatures on the Texture and Yield of Soy Paneer (Tofu)," International Journal of Food Engineering: Vol. 4 : Iss. 8, Article 3.
DOI: 10.2202/1556-3758.1200
Available at: http://www.bepress.com/ijfe/vol4/iss8/art3

 
 
 
 

ISSN: 1556-3758 ©1999-2009 The Berkeley Electronic Press™ All rights reserved.

To submit, subscribe, recommend this journal to your library, or sign up for email alerts, please visit: http://www.bepress.com/ijfe