The extraction phase of the preparation of silken tofu was investigated and the ratio of beans:water was shown to be very critical in terms of the amount of protein extracted and the properties of the tofu. In the range 9-14:1, 1O:l gave the best result. Extraction at 8: 1 and making up to 10: 1 gave much poorer results, but maceration at 8: 1 followed by a further extraction at 2: 1 gave a better quality tofu. The time of maceration was shown to have a pronounced effect on the amount of protein extracted.
Experimental studies were undertaken at Hollings Faculty, Manchester Metropolitan University, whereby soybean curd or tofu was incorporated into a range of sauces and casserole products. The newly developed products were then subjected to taste, texture and overall acceptability acceptance by targeted groups of consumers. The results of the study indicate that the potential market for tofu in the UK has not been fully exploited.
On the basis of experimental conditions employed, the texture of minced fish flesh, after cooking, was found to be highest in flesh obtained from drums equipped with larger orifices. Bone and scale content were considerably lower in minced flesh obtained through drums with narrower orifices. Minced herring flesh obtained through S-and 7-mm orifices had exceedingly large numbers of long fine bones.
The coagulation and post-coagulation treatment of tofu preparation was examined with respect to bulk yield, protein and solid recovery, and texture. The optimum calcium sulphate concentration is 9-10 mM for protein yield and texture. The stirring specd during coagulant addition was found to be critical and the optimum for protein conversion, net yield and texture is 240-280 rpm. The optimum filtration pressure is 4-6 g/cm2.
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