African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

The effect of Withania coagulans as a coagulant on the quality and sensorial properties of Tofu

Reyhaneh Sarani*
  • Reyhaneh Sarani*
  • Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran.
  • Search for this author on:
  • Google Scholar
Javad MohtadiNia
  • Javad MohtadiNia
  • Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran.
  • Search for this author on:
  • Google Scholar
Mohammad Asghari Jafarabadi
  • Mohammad Asghari Jafarabadi
  • Department of Statics and Epidemiology, Tabriz University of Medical Sciences, Tabriz, Iran.
  • Search for this author on:
  • Google Scholar


  •  Received: 12 September 2013
  •  Accepted: 25 September 2013
  •  Published: 31 March 2014

Abstract

Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of Withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose, soymilk was coagulated by W. coagulans extract, and the properties of the prepared tofu were analyzed. The results indicate that the extract of W. coagulans as a coagulant significantly (p<0.05) reduced yield and moisture content when compared with calcium sulfate tofu, but fat and protein contents of W. coagulans tofu and calcium sulfate tofu were the same. Results of sensory evaluation show that the sensorial properties of W. coagulans tofu are not different from that of calcium sulfate tofu. In this way, it was concluded that the extract of W. coagulans fruits could be used as a natural coagulant in coagulation processes of soymilk.

Key words: Withania coagulans soymilk, tofu, coagulant, syneresis.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

Back to Vol. 8 No. 3
Back to articles
SUBSCRIBE TO RSS
SUBMIT MANUSCRIPT
CONFERENCES