KOHA: OPAC Catalogue Search
Start OverMARC DisplayBrief DisplayReturn To BrowseExport Marked Records


Author สมชาย ประภาวัต
Titleการเตรียมเต้าหู้หลอดผง เต้าฮวยผง และการทดสอบการยอมรับ
Imprint2533
Call# IFRPD T940108

CALL # Volume Number Month Year Barcode Status
Available

Journalโภชนาการสาร
AbstractSoybean milk powder which was used for the preparation of packaged tofu powder and soft bean curd powder was prepared from soybean milk. The soybean milk was prepared by using soybean and water in the ratio of 1:5.5 by weight and soaking time was one hour at room temperature (30 deg C). The obtained soybean milk was sprayed to make soybean milk powder by using spray dryer. The inlet and outlet temperature for the air of spray dryer were 200 and 100 deg C, respectively.The atomizer pressure and feed rate of spray dryer were 4 kilogram per square centimeter and 27.8 g per minute, respectively. The percentage yield of obtained soybean milk powder was 24 per cent by weight of dry whole soybean and its protein and fat contents were 59.7 and 19.5 per cent on dry weight basis of soybean milk powder, respectively. The moisture content of soybean milk powder was 1.8 percent. The soybean milk was prepared by addition of water for 15 times of the weight of soybean milk powder to make packaged tofu and soft bean curd. The average scores from sensory evaluation in term of color, flavour, texture and acceptability of packaged tofu and soft bean curd showed that the package tofu that using 2-3 per cent of calcium sulphate (CaSO4 .2H2O)and 1.0 per cent of glucono delta-lactone (GDL)by weight of dried whole soybean seed as coagulants (for coagulation of protein from soybean milk)and soft bean curd that using the mixture of 2 per cent of CaSO4 .2H2O and 4 per cent of cassava starch by weight of dried whole soybean seed as coagulants were the best accepted from thepanelists. The protein contents of packaged tofu that using 2.5 per cent of CaSO4 .2H2O and 1 per cent of GDL (by weight of dry whole soybean)as coagulants were 3.9 and 4 per cent, respectively. Their fat contents were 1.3 and 1.4 per cent by weight of fresh packaged tofu, respectively. The protein and fat contents of soft bean curd that using 2 per cent of CaSO4 .2H2O (by weight of dry whole soybean)was 3.9 and 1.2 per cent by weight of fresh soft bean curd, respectively.
Descriptปีที่ 24 ฉบับที่ 3 ; 115-123
Subjectเต้าหู้หลอดผง--วิจัย
เต้าฮวยผง--วิจัย
ผลิตภัณฑ์ถั่วเหลือง--วิจัย
Previous||381||Next