Volume 6, Issue 23 (2009)                   FSCT 2009, 6(23): 59-68 | Back to browse issues page

XML Persian Abstract Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Weight and flavor optimization in tofu production by Taghuchi method Tagizadeh, T.1, Zareh, D.3*, Mortazavi, S. A. 2, Aziz mohseni, F. 3, Azin, M. 3, Heidarian, M.3. FSCT 2009; 6 (23) :59-68
URL: http://fsct.modares.ac.ir/article-7-11523-en.html
Weight and flavor optimization in tofu production by Taghuchi method Tagizadeh, T.1, Zareh, D.3*, Mortazavi, S. A. 2, Aziz mohseni, F. 3, Azin, M. 3, Heidarian, M.3
Abstract:   (3975 Views)
Optimization can stop energy and time dissipation. Production of weight and flavor of soy products are optimized for a lot of soy uses. Tofu production was optimized regard to flavor and weight by Taghuchi method. Selected factors were temperature, Water uptake percent (WUP) and soymilk coagulant. Most important factor about flavor and weight was WUP. The highest weight of tofu, and the most pleasant flavor score, which were respectively 143gr from 100gr soy and 3.7 score from 5 in hedonic method, were obtained by using MgCl2 as coagulant.    
Keywords: Tofu, Soy, Soymilk
Full-Text [PDF 155 kb]   (4529 Downloads)    

Received: 2008/05/19 | Accepted: 2009/02/18 | Published: 2009/11/22
Add your comments about this article : Your username or Email:
CAPTCHA
Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.