volume 23 issue 3 & 4 (2004) :
SUITABILITY OF DIFFERENT VARIETIES OF SOYBEAN FOR TOFU MAKING
1College of Home Science, CSKHPKV, Palampur -176 062, India
Published In
Asian Journal of Dairy and Food Research
Article Metrics
0
Views
0
Citations
Reviewed By
In this Article
APC
APC cover the cost of turning a manuscript into a published manuscript through peer-review process, editorial work as well as the cost of hosting, distributing, indexing and promoting the manuscript.
Publish With US
Submit your manuscript through user friendly platform and acquire the maximum impact for your research by publishing with ARCC Journals.
Become a Reviewer/Member
Join our esteemed reviewers panel and become an editorial board member with international experts in the domain of numerous specializations.
Open Access
Filling the gap between research and communication ARCC provide Open Access of all journals which empower research community in all the ways which is accessible to all.
Products and Services
We provide prime quality of services to assist you select right product of your requirement.
Support and Policies
Finest policies are designed to ensure world class support to our authors, members and readers. Our efficient team provides best possible support for you.
volume 23 issue 3 & 4 (2004) :
SUITABILITY OF DIFFERENT VARIETIES OF SOYBEAN FOR TOFU MAKING
1College of Home Science, CSKHPKV, Palampur -176 062, India
ABSTRACT
Four varieties of soybean (Bragg, Shivalik, Lee and PK 416) were compared for their tofu making quality using three different coagulants (curd, citrus juice and MgSO4). The MgSO4 coagulated soymilk gave higher yields of tofu and tofu solids and was rated the best coagulant among the three. With in the varieties, Bragg variety was rated superior for its tofu making quality and sensory acceptability of tofu over others. Bragg tofu was tested for its chemical composition using dairy paneer as control. The MgSO4 coagulated Bragg tofu contained higher protein (55.29%) and lower fat content (20.95%) than the protein (43.73%) and fat (39.55%) content of dairy paneer. Also it was found to be about four times cheaper than milk paneer. The results of the study inferenced tofu can be a cheaper protein substitute than animal protein.
KEYWORDS
REFERENCES
Disclaimer :
The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.
The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.
Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.
Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.
Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.
AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.
Copyright :
This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
In this Article
APC
APC cover the cost of turning a manuscript into a published manuscript through peer-review process, editorial work as well as the cost of hosting, distributing, indexing and promoting the manuscript.
Publish With US
Submit your manuscript through user friendly platform and acquire the maximum impact for your research by publishing with ARCC Journals.
Become a Reviewer/Member
Join our esteemed reviewers panel and become an editorial board member with international experts in the domain of numerous specializations.
Open Access
Filling the gap between research and communication ARCC provide Open Access of all journals which empower research community in all the ways which is accessible to all.
Products and Services
We provide prime quality of services to assist you select right product of your requirement.
Support and Policies
Finest policies are designed to ensure world class support to our authors, members and readers. Our efficient team provides best possible support for you.
Published In
Asian Journal of Dairy and Food Research