Characteristics of Chicken Sausage Treated with Using Tofu Dregs Waste

Ismanto, Sahadi Didi; Murtius, Wenny Surya

doi:10.18517/ijaseit.3.4.332

Cited by 2 publications

(1 citation statement)

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“…In addition, tofu has less undesirable flavors than raw soybean after a heating process (Ovando‐Martínez, Osorio‐Díaz, Whitney, Bello‐Pérez, & Simsek, ). There have been several precedents of using tofu in processed foods such as hamburger (de Oliveira et al, ), sausage (Ismanto & Murtius, ), and yogurt (Benedetti et al, ). However, there are limitations in overall product development using tofu as dough or in other processing methods due to its low viscoelasticity and high moisture content which affects its storage capability.…”

Section: Introductionmentioning

confidence: 99%

Effect of curdlan on textural and cooking qualities of noodles made with tofu

Xin¹,

Lee

Kim

et al. 2018

J Food Process Preserv

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This study developed the noodle from tofu. Tapioca starch and curdlan were added for improving texture and cooking quality. Tofu noodles were prepared with tapioca (50 g) (control), tapioca (20 g) and curdlan (5-7 g) (TC group), and curdlan (8-9 g) (C group). The viscosity decreased to control, TC and C, and both TC and C showed increasing capabilities as more curdlan was added.Cooking loss of TC (5.7-6.3%) or C (4.9-5.4%) was lower than that of the control (6.8%). C group showed the highest firmness which increased as more curdlan was added while TC and control showed similar results. Tensile strength of TC (2.3-2.7 N cm 22 ) was higher than that of the control or C (2.0 N cm 22 ). Our results revealed that curdlan can be used to lower the amount of tapioca starch during the process of making tofu noodles.

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Section: Introductionmentioning

confidence: 99%