Physico-chemical properties and sensory of commercial egg tofu

Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that...

Full description

Bibliographic Details
Main Authors:	Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2010
Online Access:	http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/1/26_Ayiesah.pdf

id	ukm-7440
recordtype	eprints
spelling	ukm-74402016-12-14T06:44:06Z http://journalarticle.ukm.my/7440/ Physico-chemical properties and sensory of commercial egg tofu Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha, Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that there was no significant different (P>0.05) in sineresis (2.2-2.6%) value was observed for all egg tofu brands. Each brand had significantly different in color lightness in the order: Brand D < Brand A < Brand E < Brand C < Brand B. Brand E egg tofu had the hardess texture which is 31.35 N, meanwhile brand D had the softess texture which is 5.58 N. Results on sensory evaluation obtained clearly showed that the panelists prefer the attribute of appearence, color, aroma, taste, texture (softness) and overall acceptability egg tofu brands A, D and E compared to brands B and C. Universiti Kebangsaan Malaysia 2010-12 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7440/1/26_Ayiesah.pdf Maizura Murad, and Aminah Abdullah, and Wan Aida Wan Mustapha, (2010) Physico-chemical properties and sensory of commercial egg tofu. Sains Malaysiana, 39 (6). pp. 963-968. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol39num6_2010/contentsVol39num6_2010.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that there was no significant different (P>0.05) in sineresis (2.2-2.6%) value was observed for all egg tofu brands. Each brand had significantly different in color lightness in the order: Brand D < Brand A < Brand E < Brand C < Brand B. Brand E egg tofu had the hardess texture which is 31.35 N, meanwhile brand D had the softess texture which is 5.58 N. Results on sensory evaluation obtained clearly showed that the panelists prefer the attribute of appearence, color, aroma, taste, texture (softness) and overall acceptability egg tofu brands A, D and E compared to brands B and C.
format	Article
author	Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha,
spellingShingle	Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha, Physico-chemical properties and sensory of commercial egg tofu
author_facet	Maizura Murad, Aminah Abdullah, Wan Aida Wan Mustapha,
author_sort	Maizura Murad,
title	Physico-chemical properties and sensory of commercial egg tofu
title_short	Physico-chemical properties and sensory of commercial egg tofu
title_full	Physico-chemical properties and sensory of commercial egg tofu
title_fullStr	Physico-chemical properties and sensory of commercial egg tofu
title_full_unstemmed	Physico-chemical properties and sensory of commercial egg tofu
title_sort	physico-chemical properties and sensory of commercial egg tofu
publisher	Universiti Kebangsaan Malaysia
publishDate	2010
url	http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/ http://journalarticle.ukm.my/7440/1/26_Ayiesah.pdf
first_indexed	2023-09-18T19:49:44Z
last_indexed	2023-09-18T19:49:44Z
_version_	1777406138574176256

Physico-chemical properties and sensory of commercial egg tofu

Similar Items