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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(12): 119-128
DOI: https://doi.org/10.20546/ijcmas.2017.612.016


Textural and Sensory Characteristics of Freeze Dried Tofu
S.M. Chavan*, R.C. Verma and Raviteja
Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
*Corresponding author
Abstract:

Tofu (Soypaneer) is a nutritional product prepared from soybean (Glycine max), has very low shelf life. Drying is the most widespread method which not only reduces weight and volume of the product thereby, minimizes transportation cost but also increases shelf life. Freeze drying is a process by which a solvent is removed from a frozen material by sublimation under reduced pressure. In the present investigation tofu was freeze dried at -40 °C. Textural (hardness, cohesiveness, springiness, and chewiness), rehydration, sensory and some physical characteristics (colour, water activity) of tofu have been analysed. The colour and water activity and textural properties computed/measured using hunter lab colourimeter, Hygrolab-3 and texture analyzer, respectively. Rehydration characteristics were calculated as described by Ranganna (2000). The sensory evaluation was performed on 9 point hedonic scale based on ISI (1971). The values of the rehydrated freeze dried tofu samples were recorded as colour (57.71), water activity (0.971), rehydration characteristics [rehydration ratio (2.28), coefficient of rehydration (0.99) and percent of water in rehydration (75.79)], textural properties [hardness (1367.862), cohesiveness (0.964), adhesiveness (12.227), springiness (0.11) and chewiness (144.636)] and sensory evaluation [colour (8.0), taste (7.50), appearance (7.45) and over all acceptability score (7.65)]. The qualities of rehydrated freeze dried tofu were found closer to fresh tofu.


Keywords: Soybean, Tofu, Freeze drying, Rehydration characteristics, Textural characteristics.
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How to cite this article:

Chavan, S.M., R.C. Verma and Raviteja. 2017. Textural and Sensory Characteristics of Freeze Dried Tofu.Int.J.Curr.Microbiol.App.Sci. 6(12): 119-128. doi: https://doi.org/10.20546/ijcmas.2017.612.016