OPTIMIZATION OF FACTORS AFFECTING YIELD AND QUALITY OF SOYMILK CURD (TOFU)

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GHODS ROHANI M.; MORTAZAV S.A.; RAZAVI S.M.A.; MAZAHERI TEHRANI M.

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Journal: Iranian Food Science and Technology Research Journal Year:2005 | Volume:1 | Issue:1 Page(s): 27-33

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Information Journal Paper

Title

OPTIMIZATION OF FACTORS AFFECTING YIELD AND QUALITY OF SOYMILK CURD (TOFU)

Author(s)

GHODS ROHANI M. | MORTAZAV S.A. | RAZAVI S.M.A. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

SOYBEANQ3

SOYMILKQ2

SOYMILK CURD (TOFU) AND WHEYQ4

Abstract

In this study, SOYMILK curd (tofu) was produced and evaluated at three stages according to Iranian preference. In the first stage, the effect of SOYBEAN varieties (Williams & Habbit), production methods (Traditional & Recommended), and formulation (0, 10 and 20% cheese whey instead of water used in SOYMILK production) on the qualitative and quantitative J characteristics of tofu were evaluated.In the second stage, fresh tofu was stored in brine or cheese whey containing salt at different concentrations (2, 4 & 6%) and the quality of tofu was then evaluated. In the third stage, the consumer preference and the consumption attributes were determined. The results shown that the best quality of tofu will be achieved when the Williams variety, the recommended method and 0% whey are used. Furthermore, the results indicated that the most appropriate storage medium is cheese whey with 4% salt. Such product can gain the 72% of the consumer's acceptability.

Cites

EFFECT OF STORAGE PERIOD ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF ULTRAFILTRATED FETA CHEESE MADE FROM COW’S MILK AND SOYMILK BLEND

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APA: Copy

GHODS ROHANI, M., MORTAZAV, S.A., RAZAVI, S.M.A., & MAZAHERI TEHRANI, M.. (2005). OPTIMIZATION OF FACTORS AFFECTING YIELD AND QUALITY OF SOYMILK CURD (TOFU). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 1(1), 27-33. SID. https://sid.ir/paper/143709/en

Vancouver: Copy

GHODS ROHANI M., MORTAZAV S.A., RAZAVI S.M.A., MAZAHERI TEHRANI M.. OPTIMIZATION OF FACTORS AFFECTING YIELD AND QUALITY OF SOYMILK CURD (TOFU). IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2005;1(1):27-33. Available from: https://sid.ir/paper/143709/en

IEEE: Copy

M. GHODS ROHANI, S.A. MORTAZAV, S.M.A. RAZAVI, and M. MAZAHERI TEHRANI, “OPTIMIZATION OF FACTORS AFFECTING YIELD AND QUALITY OF SOYMILK CURD (TOFU),” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 1, no. 1, pp. 27–33, 2005, [Online]. Available: https://sid.ir/paper/143709/en

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