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

  • 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
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

 

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Abstract
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PDF
1009
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
Section
Research Papers