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137710

SOME PHYSIOCHEMICAL AND RHEOLOGICAL PROPERTIES OF PREPARED SPREADABLE TOFU BLENDS

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Last updated: 04 Jan 2025

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الاقتصاد المنزلي

Abstract

Abstract Recently, the use of soy and soybean products has been grown in food industry. The study objective of the research is to prepare products of spreadable tofu with different flavors. Six formulated spreadable tofu with different flavors were prepared; control without addition, and with chopped green olives, ground black pepper and chopped green peppers; sugar; guava pulp, and peach pulp. The spreadable Tofu blends were subjected to chemical and sensory evaluation to ensure different qualities. L values were decreased with adding fruit, vegetable and spices to tofu. It took 80.16, 79.37, 76.12, 79.28, 75.70 and 75.40 for control, T1, T2, T3, T4 and T5 in respective order. The same trend was observed of A value and B values were increased, while yellowish was decrease because of tofu. Obtained data showed that meltability value in control, T1, T2, T3, T4 and T5 ranged (49-72), (33-55), (42-53), (35-71), (32-70) and (31-70), respectively. The control showed the highest value compared to other treatments. Texture properties of spreadable tofu blend indicated that the ranges of hardness presented (1.2- 8.4N), cohesiveness (0.19-0.63), springiness (2.48-8.00mm), gumminess (0.6-2.6N) and chewiness (3.69-12.66m.j). The highest hardness values was treatment  T4 which contain tofu with 20% guava pulp compared to control and other treatments. Key words: spreadable tofu, texture properties, guava pulp, peach pulp, green peppers, black peppers, green olives.

DOI

10.21608/mbse.2018.137710

Authors

First Name

Shafika

Last Name

A. Zaki

MiddleName

-

Affiliation

Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt.

Email

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City

-

Orcid

-

First Name

Abeer

Last Name

F. Zayan

MiddleName

-

Affiliation

Dairy Research & Technology Department, Food Tech. Res. Inst., Agric. Res. Center, Egypt

Email

-

City

-

Orcid

-

First Name

Hala

Last Name

M. Nagi

MiddleName

-

Affiliation

Department of Food Science, Faculty of Agriculture, Cairo University, Giza, Egypt.

Email

-

City

-

Orcid

-

First Name

Amira

Last Name

S. Abd-Elsalam

MiddleName

-

Affiliation

Dairy Research & Technology Department, Food Tech. Res. Inst., Agric. Res. Center, Egypt

Email

-

City

-

Orcid

-

Volume

2018

Article Issue

49

Related Issue

20262

Issue Date

2018-01-01

Receive Date

2018-12-07

Publish Date

2018-01-01

Page Start

19

Page End

34

Print ISSN

2314-8683

Online ISSN

2314-8691

Article File

MBSE_Volume 2018_Issue 49_Pages 19-34.pdf

PDF . 216.2kB

Link

https://mbse.journals.ekb.eg/article_137710.html

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https://mbse.journals.ekb.eg/service?article_code=137710

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2

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مقالات علمیة محکمة

Type Code

1,632

Publication Type

Journal

Publication Title

مجلة بحوث التربية النوعية

Publication Link

https://mbse.journals.ekb.eg/

MainTitle

SOME PHYSIOCHEMICAL AND RHEOLOGICAL PROPERTIES OF PREPARED SPREADABLE TOFU BLENDS

Details

Type

Article

Created At

23 Jan 2023