Effects of chemical and plant based coagulants on yield and some quality attributes of tofu

Nutrition and Food Science

Volumn 36, Issue 3, 2006, Pages 169-176

  Omueti, Olusola ^a   Jaiyeola, Olayinka ^b  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

^b Cocoa Research Institute of Nigeria ^*  (Nigeria)

Author keywords

Coagulants; Fermentation; Proteins; Soya; Yield

Indexed keywords

CALOTROPIS; CALOTROPIS PROCERA; GLYCINE MAX; PHASEOLUS (ANGIOSPERM); ZEA MAYS;

EID: 33646879156     PISSN: 00346659     EISSN: None     Source Type: Journal    
DOI: 10.1108/00346650610664904     Document Type: Article

References (19)

1. AOAC (1990), Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC
2. Cai, T.D.Chang, K.C. (1997), "Dry tofu characteristics affected by soymilk solid content and coagulation time", Journal of Food Quality, Vol.20, pp.391-402
3. Chavan, J.K.Kadam, S.S. (1989), "Nutritional improvement of cereals by fermentation", Critical Review of Food Science and Nutrition, Vol.28, pp.351-400
4. Duncan, D.B. (1955), "Multiple range and multiple F tests", Biometrics, Vol.11, pp.1-5
5. IART (1988), Soyabean Recipes. Integrated Farming Systems Programme Publications, IART, Ibadan p.30
6. Kohyama, K.Yoshida, M.Nishinari, K. (1993), "Rheological Study on the gelation processing of soybean 115 protein by glucono-o-lactone", Journal of Agricultural and Food Chemistry, Vol.40, pp.740-4
7. Lim, B.T.de Man, J.M.de Man, L.Buzzell, R.I. (1990), "Yield and quality of tofu as affected by soybean and soymilk characteristics. Calcium sulphate coagulant", Journal of Food Science, Vol.55, pp.1088-92
8. Lovati, M.R.Manzoni, C.Giannazzi, E.Arnoldi, A.Kurowska, E.Carrol, K.K.Sirtori, C.R. (2000), "Soy protein peptides regulate cholesterol homestasis in Hep. G2 cells", Journal of Nutrition, Vol.130, pp.2543-49
9. Messina, M. (1995), "Modern application for an ancient bean: soybean and the prevention and treatment of chronic disease", Journal of Nutrition, Vol.125, pp.5675-95
10. Omueti, O. (2000), "Development, nutritional quality and organoleptic characteristics of a protein snack from maize and tofu: tofu sausage", Moor Journal of Agricultural Research, Vol.1, pp.106-14
11. Omueti, O.Agbaje, O. (1996), "Soyabean recipes prepared for the Train - the trainers workshop for women instructors at the women functional literacy centres", Technical Bulletin, Institute of Agricultural Research and Training, Obafemi Awolowo University, Ibadan pp.12
12. Shih, M.C.Hou, H.J.Chang, K.C. (1997), "Process optimization for soft tofu", Journal of Food science, Vol.62, pp.833-837
13. Singh, S.Kristofferson, T. (1968), "Factors affecting flavour development in cheddar Cheese", Journal of Dairy Science, Vol.51, pp.533-6
14. Smith, J. (1991), Food Additives Uses Hand Book, Academic Press, Glasgow, pp.5-46
15. Sun, N.Breene, W.M. (1991), "Calcium sulphate concentration influence on yield and quality of tofu from five soybean varieties", Journal of Food Science, Vol.56, pp.1604-1607
16. Tsai, S.J.Lan, C.Y.Kao, C.S.Chen, S.C. (1981), "Studies on the yield and quality characteristics of tofu", Journal of Food Science, Vol.46, pp.1734-40
17. Utsumi, S.Kinsella, J.E. (1985), "Forces involved in soy protein gelation: Effects of various reagent on the formation, hardness and solubility of heat-induced gels made from 75, 115, and soy isolate", Journal of Food science, Vol.50, pp.1278-82
18. Wang, H.L.Swain, E.W.Kwolek, W.F. (1983), "Effect of soybean varieties on the yield and quality of tofu", Cereal Chemistry, Vol.60, pp.245-8
19. Wang, R.C.Chang, K.S. (1995), "Physiochemical properties and tofu quality of soybean cultivar Proto", Journal of Agricultural and Food Chemistry, Vol.43, pp.3029-34