Asian Journal of Dairying & Foods Research
SCOPUS
  • Year: 2013
  • Volume: 32
  • Issue: 2

Sensory and textural properties of tofu manufactured by blending buffalo milk

  • Author:
  • Layeeta Mitra1, Alok Jha, Tanweer Alam2, D. S. Singh, Shashi Kumar Ranjan, Saurabh Pathak, Anjum Naz
  • Total Page Count: 4
  • Page Number: 135 to 138

1Dept. of Biotechnology, Dr. M. G. R. Educational and Research Institute, Chennai

2Joint Director, Indian Institute of Packaging, New Delhi

Institute of Agricultural Sciences, Banaras Hindu University, Varanasi- 221 002, India

*Corresponding Author's E-mail: alok_ndri@rediffmail.com

Online published on 16 September, 2013.

Abstract

Soya bean (Glycine max (L) merr) is an excellent source of dietary protein, minerals and vitamins for human food. Use of soymilk in diet can help to lower the elevated cholesterol as the fatty acid compounds present in soymilk bind with cholesterol in the intestine, resulting in reduced cholesterol in the blood. To increase the consumer acceptability of tofu a study was conducted to blend tofu with buffalo milk in different ratio and was analyzed for its textural and sensory quality. It was found that overall acceptability increased for 10% replacement of soymilk with buffalo milk for preparation of tofu.

Keywords

Blend, Buffalo milk, Sensory property, Texture, Tofu