Effect of Different Types of Coagulant on the Yield, Physicochemical and Sensory Properties Tau Fu Fah

Only available on StudyMode
  • Topic: Soybean, Soy milk, Tofu
  • Pages : 12 (3970 words )
  • Download(s) : 2019
  • Published : April 26, 2011
Open Document
Text Preview
Introduction:
The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Soybeans are an important source of vegetable oil and protein worldwide. The beans contain significant amounts of alpha-linolenic acid, omega-6 fatty acid, and the isoflavones genistein and daidzein which claim able to fight against breast cancer, prostate cancer, menopausal symptoms and heart disease (Ruiz- Larrea et al., 1997). In daily life, we take soya bean drink and Tau Fu Fah, and we use tofu, tow-kua, fu-chok and tofu-pok in our cooking.

Tau Fu Fah is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding. It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties.

The processing step of making Tau Fu Fah is in a similar fashion as making tofu, except for variations in the water such as bean ratio, the type and concentration of coagulants, the way a coagulant is added, and the amount of whey being pressed out (Catharina Ang et al., 1999). Tau Fu Fah is specially made by using thin soymilk and a reduced amount of coagulant, normally calcium sulfate (CaSO4) or glucono-d-lactone are used commercially. Coagulation of soymilk with salt (eg CaSO4) or acid (glucono-d-lactone) produces a soy protein gel which traps water, soy lipids, and other constituents in the matrix. Different coagulant produces Tau Fu Fah with different textural and flavour properties (Poysa & Woodrow, 2002). The texture of Tau Fu Fah should be smooth, tender, homogenous, and semi-solid gel like. Calcium Sulphate is the most widely used tofu coagulant. It comes from translucent, crystalline, white stone named gypsum, a hydrate form of calcium sulphate, in mountains. The stone is baked and crushed before being used as a coagulant. Besides Calcium Sulphate, GDL was added as a tofu coagulant too. In this experiment, it acts as coagulant in Tau Fu Fah making process. GDL is an abbreviation of glucono delta-lactone (E575) is a naturally-occurring food additive used as a sequestrant, an acidifier, or a curing, pickling or leavening agent. It is a lactone (cyclic ester) of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL is commonly found in honey, fruit juices and wine. In this experiment, we were given task of analyze the effect of different types of coagulant on the yield, physicochemical and sensory properties of Tau Fu Fah and tofu. Both Tau Fu Fah and tofu is evaluated for ° Brix value and pH value. They are also evaluated for moisture content and sensory characteristic like texture of taufu fah and tofu and smoothness. The texture of taufu fah and tofu is determined instrumentally for all the different formulations.

Result:
Characteristic of Taufu Fah
Sensory evaluation| Formulation 1| Mod| Formulation 2| Mod| Formulation 3| Mod| Formulation 4| Mod | Color| 5| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| 4| Texture| 4| 4| 4| 3| 4| 4| 5| 5| 3| 5| 2| 3| 2| 3| 2| 3| 2| 2| 5| 3| Flavour| 5| 4| 2| 5| 5| 3| 2| 5| 3| 3| 3| 3| 3| 2| 3| 2| 3| 3| 4| 3| Smoothness| 4| 3| 3| 2| 3| 4| 2| 3| 2| 2| 3| 4| 4| 3| 4| 3| 5| 4| 4| 4| Overall Acceptability| 5| 5| 2| 4| 5| 4| 3| 5| 5| 5| 3| 4| 3| 3| 3| 3| 3| 3| 4| 3|

Soybean Milk Analysis
| Reading| Before pasteurized| After pasteurized|
| | | Mean + SD| | Average|
pH| I| 6.45| 6.4667+0.0153| 6.50| 6.5033+5.7735|
| II| 6.47| | 6.51| |
| III| 6.48| | 6.50| |
Brix| | 10.20| 10.20| 8.0| 8.00|

pH of Taufu Fah
FORMULATION| I| II| Mean + SD|
1| 5.49| 5.47|...
tracking img