Textural and Sensory Characteristics of Hot Air-dried Tofu


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Authors

  • S. M. Chavan Ph.D. Scholar, CTAE, MPUAT, Udaipur, Rajasthan, India
  • R. C. Verma Professor, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
  • G. P. Sharma Professor, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India

Keywords:

Tofu, tray drying, rehydration characteristics, textural characteristics

Abstract

Some rehydration, textural and sensory characteristics of tofu dried at 45°C, 60°C and 75°C were studied. Rehydration ratio and coefficient of rehydration were found to vary from 1.39 to 1.49, and 0.67 to 0.93, respectively. Hardness and adhesiveness were found to decrease from 5077.34 g to 3939.95 g and (-) 4.47 to (-)39.71g.s, while springiness and chewiness increased from 0.14 to 0.22 and 647.60 to 820.77, respectively, with increase in drying temperature. L values increased with temperature from 48.04 to 53.55. Sensory characteristics of tofu dried at 75°C obtained from a consumer panel showed acceptability of the product.

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Submitted

2019-01-23

Published

2019-01-23

Issue

Vol. 55 No. 3 (2018)

Section

Articles

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How to Cite

Chavan, S. M., Verma, R. C., & Sharma, G. P. (2019). Textural and Sensory Characteristics of Hot Air-dried Tofu. Journal of Agricultural Engineering, 55(3). https://epubs.icar.org.in/index.php/JAE/article/view/86410