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

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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Bibliographic Details
Main Authors: Ibrahim, Shafa’atu Giwa, Wan Ibadullah, Wan Zunairah, Saari, Nazamid, Karim, Roselina
Format: Article
Published: John Wiley and Sons 2022
Online Access:http://psasir.upm.edu.my/id/eprint/102967/

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