THE EFFECTS OF PECTIN ON SOME PHYSICAL AND SENSORY PROPERTIES OF TOFU (SOYA CURD) PRODUCED BY USING CACL2 AND GDL COAGULANTS

Abstract

Tofu (soy bean curd) is one of the most important vegetable protein products. It has been produced in the south-east of Asia for a long time. In the current research, the effects of pectin (0.1 and 0.2 % W/W of soya milk) and two types of coagulants (glucono delta lactone (GDL) and calcium chloride (CaCl2)) on the yield and quality parameters of Tofu were investigated. In comparison between control samples, the samples containing GDL had higher yield than those containing CaCl2. On the other hand, adding of pectin increased the yield of all samples and in contrast to control ones, in comparison between samples containing hydrocolloid, samples containing CaCl2 had higher yield in comparison to those containing GDL. There was no significant difference between control samples in L*- hunter parameter. Addition of pectin increased L* in all samples and magnitude of increase in CaCl2-Tofu was higher than GDL-Tofu samples. Compression test showed that texture of CaCl2-Tofu was firmer than GDL-Tofu. In both concentration, adding of pectin led to about a significant (P<0.5) decrease in firmness of all samples. Sensory Hedonic evaluation showed that the samples without hydrocolloid had higher acceptability than those containing hydrocolloid, however this difference was not significant. Keywords: Tofu, Pectin, Colorimetry, Rheology