Textural and Sensory Characteristics of Hot Air-dried Tofu

S. M. Chavan; R. C. Verma; G. P. Sharma

doi:10.52151/jae2018553.1662

Authors

S. M. Chavan Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan Author
R. C. Verma Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan Author
G. P. Sharma Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan Author

DOI:

https://doi.org/10.52151/jae2018553.1662

Keywords:

Tofu, tray drying, rehydration characteristics, textural characteristics

Abstract

Some rehydration, textural and sensory characteristics of tofu dried at 45°C, 60°C and 75°C were studied. Rehydration ratio and coefficient of rehydration were found to vary from 1.39 to 1.49, and 0.67 to 0.93, respectively. Hardness and adhesiveness were found to decrease from 5077.34 g to 3939.95 g and (-) 4.47 to (-)39.71g.s, while springiness and chewiness increased from 0.14 to 0.22 and 647.60 to 820.77, respectively, with increase in drying temperature. L values increased with temperature from 48.04 to 53.55. Sensory characteristics of tofu dried at 75°C obtained from a consumer panel showed acceptability of the product.

Author Biographies

S. M. Chavan, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan

Ph.D. Scholar
R. C. Verma, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan

Professor,
G. P. Sharma, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan

Professor,

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