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Author Wanvimon Pumpho
Alternative Author Yuporn Puechkamutr
บทคัดย่อการประชุมทางวิชาการ ครั้งที่ 53 ของมหาวิทยาลัยเกษตรศาสตร์
TitleTofu-ball production from spherification technique using sodium alginate
Imprintบทคัดย่อการประชุมทางวิชาการ ครั้งที่ 53 กลุ่มที่ 2 สาขาอุตสาหกรรมเกษตร, 3-6 กุมภาพันธ์ 2558
Call# FOOD 8147

CALL # Volume Number Month Year Barcode Status

AbstractThe spherification technique has been widely used in modernist cuisine. The principle of this process relies on the gelation of alginate in the pres ence of calcium. In this study, the tofu sample was prepared by adding sodium alginate and submergi ng in the bath of calcium chloride in order to form a sphere. To determine the effect of soaking ti me on the gelation properties, soy milk added with 1.5% sodium alginate (w/w) was dropped into 1.5% calcium chloride (w/w) bath for 20 min to form tofu-ball prior to soak into distilled water. The physi cal properties of tofu-balls were observed for 16 hr. The results showed that increasing the soaking time contributed to increasing of weight, size, a- value and hardness of sample significantly. The condition at 12 hours was selected for optimization process. The optimum condition for the preparation of tofu-ball was determined using response surface methodology (RSM) with central composi te design (CCD) of two factors. The two independent variables investigated in this experiment were concentration of alginate (X 1 :1-2%) and concentration of calcium chloride (X 2 :1-2%). The optimal production condition was alginate concentration of 1.97% and calcium chloride concentrati on of 1.59%. The predicted response for this production condition was 1128.68?12.66 g?force of har dness which was similar to that from the experiment. Tofu-balls from spherification technique had mo isture, protein, fat, carbohydrate and ash content of 79.48?0.77%, 12.47?0.67%, 3.12?0.44%, 4.43?0.20% and 0.50?0.05% respectively.
Descriptหน้า 162
Subjectspherification
alginate
calcium chloride
tofu-ball
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