1Ph. D. Scholar, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
2Professor, Department of Processing and Food Engineering, CTAE, MPUAT, Udaipur, Rajasthan, India
*Corresponding author e-mail address: sagarchavan363@gmail.com
Online published on 2 January, 2019.
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.
Tofu, tray drying, rehydration characteristics, textural characteristics
