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Author Panyathitipong, W.
Alternative Author Kasetsart University
TitleQuality of tofu powder as affected by soybean variety, coagulant and drying method/Panyathitipong, W. and Puechkamut, Y.
Alternative Titleผลของสายพันธุ์ถั่วเหลือง สารตกตะกอนและวิธีการทำแห้งต่อคุณภาพของผงเต้าหู้
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6341

CALL # Volume Number Month Year Barcode Status

JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractEffect of soybean varieties and tofu powder processing on the quality of the tofu powder was studied. Soybean varieties (CM 60, SJ 5 and ST 2), the commercial coagulants (2.2% CaSO subscript 4, 3.0% CaCl subscript 2, 2.2% MgSO subscript 4 and 3.0% MgCl subscript 2)and drying methods (tray dryer, drum dryer and freeze dryer)were studied with respect to their effects on the quality of tofu powder produced. Soybean varieties influenced the quality of soybean and soymilk and also affected the functional properties of tofu powder. Tofu powder obtained from CM 60 with a high yield and good functional properties. Calcium ion coagulant induced tofu powder gave a high solubility and magnesium ion induced tofu powder with a high emulsion activity. The tofu powder which was dried with freeze dried had a high solubility and high emulsion activity but low emulsion stability.
Descript677 p. ; 207-214
soybean variety
tofu powder
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