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

Ghanendra Gartaula, Santosh Pokharel, Ganesh Dawadi

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

 

Keywords

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

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