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Varietal evaluation of soybean for tofu making

DOI: 10.18805/ajdfr.DR-1220    | Article Id: DR-1220 | Page : 81-84
Citation :- Varietal evaluation of soybean for tofu making.Asian Journal of Dairy and Food Research.2018.(37):81-84
Rajni Goel, Amarjeet Kaur and Jasvinder Singh rajni04@rediffmail.com
Address : Krishi Vigyan Kendra, Patiala, Punjab Agricultural University, Patiala-147 001, Punjab, India
Submitted Date : 16-02-2017
Accepted Date : 18-01-2018

Abstract

Tofu is a soybean curd precipitated from hot soymilk with a coagulant, followed by molding and pressing to remove whey. An initial survey reveals that soy processors in Punjab do not prefer varieties of soybean from Punjab for processing into milk and tofu. Three varieties viz. SL 958, SL 744 and SL 525 were procured from department of Plant breeding, PAU, Ludhiana and Krishi Vigyan Kendra, Patiala. Control sample (locally available soybean, undescriptive variety) was procured from local soy processors for tofu making. Data is average of three replications. The yield of tofu was highest (1.55kg/kg) from SL 958 followed by control, SL 525 and SL 744 respectively. Organoleptically, overall acceptability score was 7.9, 6.9, 7.2 and 7.5 for tofu from varieties SL 958, SL 744, SL 525 and control, respectively. The values from hunter colorimeter, measuring lightness/darkness showed that varietal differences affected the colour of tofu.

Keywords

Colour Sensory Soybean Tofu Varietal Yield.

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