Physico-chemical properties and sensory of commercial egg tofu

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


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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.

Item Type:Article
Keywords:Egg tofu; physico-chemical analysis; sensory evaluation
Journal:Sains Malaysiana
ID Code:7440
Deposited By: Mr Fazli Nafiah -
Deposited On:13 Aug 2014 05:52
Last Modified:14 Dec 2016 06:44

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