Research Article

Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 81-84

Varietal evaluation of soybean for tofu making

Rajni Goel, Amarjeet Kaur, Jasvinder Singh

Affiliations

¹Krishi Vigyan Kendra, Patiala, Punjab Agricultural University, Patiala-147 001, Punjab, India

Submitted16-02-2017|
Accepted18-01-2018|
First Online 16-03-2018|
doi 10.18805/ajdfr.DR-1220

Cite article:- Goel Rajni, Kaur Amarjeet, Singh Jasvinder (2018). Varietal evaluation of soybean for tofu making. Asian Journal of Dairy and Food Research. 37(1): 81-84. doi: 10.18805/ajdfr.DR-1220.

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

REFERENCES

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Research Article

Varietal evaluation of soybean for tofu making

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