TY - JOUR AU - Gartaula, Ghanendra AU - Pokharel, Santosh AU - Dawadi, Ganesh PY - 2014/12/16 Y2 - 2024/03/29 TI - Utilisation of Lemon Juice in the Preparation of Tofu from Black Soyabean JF - Journal of Food Science and Technology Nepal JA - J Food Sci Technol Nepal VL - 8 IS - 0 SE - Research Papers DO - 10.3126/jfstn.v8i0.11755 UR - https://www.nepjol.info/index.php/JFSTN/article/view/11755 SP - 75-77 AB - <p>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.</p> <p>DOI: <a href="http://dx.doi.org/10.3126/jfstn.v8i0.11755">http://dx.doi.org/10.3126/jfstn.v8i0.11755</a></p> <p>J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013</p><p>&nbsp;</p> ER -