Ciri-ciri fiziko-kimia dan sensori tauhu telur komersial

Translated title of the contribution: Physico-chemical properties and sensory of commercial egg tofu

Research output: Contribution to journalArticle

Abstract

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 (2.22.6%) 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.

Original languageUndefined/Unknown
Pages (from-to)963-968
Number of pages6
JournalSains Malaysiana
Volume39
Issue number6
Publication statusPublished - Dec 2010

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tofu
eggs
physicochemical properties
texture
sensory evaluation
color
hardness
odors
lipid content
protein content
water content

Keywords

  • Egg tofu
  • Physico-chemical analysis
  • Sensory evaluation

ASJC Scopus subject areas

  • General

Cite this

Ciri-ciri fiziko-kimia dan sensori tauhu telur komersial. / Murad, Maizura; Abdullah, Aminah; Wan Mustapha, Wan Aida.

In: Sains Malaysiana, Vol. 39, No. 6, 12.2010, p. 963-968.

Research output: Contribution to journalArticle

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N2 - 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 (2.22.6%) 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.

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