Quality improvement of kenaf-based tofu: effects of kenaf seed substitution, and coagulant types and concentrations on the physicochemical quality, texture profile and microstructure of the tofu
Tofu was made by substituting kenaf seed (K) with soybean (S) at 100 (positive control), 50%, 40%, 30%, 20%, 10% and 0% (negative control). The results indicated that kenaf seed substitution at all ratios significantly increased the soluble solids and protein content of the milky extracts. The yield...
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John Wiley and Sons
2022
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