出版社：Nepal Food Scientists and Technologists Association (NEFOSTA)
摘要：The present study was undertaken to study the effect of lemon juice on the quality of tofu prepared from black soyabean. Soymilk tofu coagulated with three different coagulants viz. calcium chloride, calcium sulphate and lemon juice were compared in terms of yield and sensory attributes. The yield percentage and overall acceptability of lemon juice tofu was significantly higher than calcium chloride tofu but no significant change was observed with calcium sulphate tofu. The crude protein, crude fat, crude fiber and ash content of the lemon juice tofu was found to be 51.58%, 13.45%, 6.88% and 3.15 % in dry basis, respectively. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11755 J. Food Sci. Technol. Nepal, Vol. 8 (75-77), 2013
关键词：Coagulants; lemon juice; sensory quality; tofu; black soyabean
