The Effect of Chitosan on Quality and Extension of Shelf Life of Tofu ผลของไคโตซานต่อคุณภาพและการยืดอายุการเก็บรักษาเต้าหู้

A. Boonpan, S. Pongswat, P. Pongthai, S. Saijai

Abstract


The purpose of this research was to study the effect of chitosan on quality and extension of shelf life of tofu. The experiment were performed in tofu with chitosan concentration of 0%, 0.01%, 0.02% and 0.03% (v/v). The results showed that there was no significant difference (P<0.05) in moisture content, protein content, yield and color among the tofu with and without chitosan. Chitosan addition showed high level in hardness, gumminess and chewiness but low level in cohesiveness and springiness compare with tofu without chitosan. Sensory evaluation of tofu was also studied,  overall  acceptability  showed  a  high  score  in  tofu  without chitosan. A study on shelf life of tofu showed the increasing of chitosan concentration could decrease bacterial content in tofu. The addition of 0.01% (v/v) chitosan for tofu manufacturing was the most suitable for the extension of shelf life and a good sensory evaluation of tofu.


Keywords


chitosan, tofu, shelf life

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SCIENCE  AND  TECHNOLOGY  RMUTT  JOURNAL
คณะวิทยาศาสตร์และเทคโนโลยี
Faculty of Science and Technology
http://www.sci.rmutt.ac.th/stj