| Titles |
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English :
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Processing and quality of Lupin Tofu
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Arabic :
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تصنيع وجودة توفو الترمس
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| Abstract |
This investigation was carried out to evaluate the traditional soy tofu as a control to compare the lupin tofu substituted with lupin at different levels 25, 50 and 75%, respectively. Chemical analysis, physical properties (color, texture profile analysis), sensory and microbiological evaluation during storage period were determined in soy tofu and its new formulae. The results illustrated that the chemical analysis from raw materials (lupin and soybean seeds) showed that the lupin seeds have lower protein, oil contents and total phenolic acid, than soybean seeds. Whereas, soy tofu and its formulae observed that the protein, ash and crude fiber in formulae don't change in differently substituted lupin, whereas, the total lipids were decreased in the formulae by increasing lupin. Concerning color indicated that the amount of lupin improved the appearance of the soy lupin tofu formulae were deep yellow than control soy tofu which was white to pale yellow. The results from physical properties showed that the elasticity and yield in tofu as control was higher than soy-lupin tofu formulae. The thiobarbituric acid (TBA) value was decreased for all lupin tofu formulae samples. Texture profile analysis for soybean Tofu as a control and substituted soybean with lupin tofu at different levels at 25, 50 and 75%, respectively. Overall acceptability samples had similar scores. Moreover, the microbiological evaluation showed that the legal limits microorganism in tofu formulae. From the obviously results it could be clearly concluded and recommended that the lupin up to 75% can be substituted of soybean to tofu production. Moreover, the overall acceptability of soy-lupin tofu samples were not significantly different from the control tofu sample, while the soy-lupin more palatability with increase the lupin to 75%. This study provides for a more flexible and economical process for making tofu from sweet lupin at a commercial level.
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| Publication year |
2017
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| Pages |
: 930-939
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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