TY  - GEN
T1  - Extending the shelf life of tahu, Indonesian soybean curd
A1  - Clucas, A. C.
LA  - English
PB  - Faculty of Food Science and Technology, Universiti Pertanian Malaysia
YR  - 2018
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-13920
AB  - Studies were undertaken to extend the shelf life of tahu, or soybean curd, a traditional product of Indonesian villagers. Freshly prepared tahu was given the fallowing treatments prior to storage in closed plastic containers at 30°C-, (soaking 2% formalin for 30 min, then drained; blanching for 2.5 min in boiling water; blanching for 1.5 min and 30 min and storing in boiled water; immersing in 0.1% potassium sorbate solution; immersing in 10% lemon juice containing 4% salt; blanching jar 5 min and storing in 10% lemon juice containing 4% salt. Samples were examined, after storage for up to 9 days, for pH, titratable acidity, microbial load, and organoleptic acceptability. Blanching combined with immersion in aqueous solution was effective in extending the shelf life of tahu. The most successful treatment was the 5 min blanch in boiling water followed by storage in an aqueous solution containing 10% lemon juice and 4% salt which gave a shelf life of about 5 days days at 30°C.
KW  - Soybeans
KW  - Curd
KW  - Shelf life
KW  - Formalin
KW  - Blanching
KW  - Storing
KW  - Salts
KW  - Storage
KW  - Acidity
KW  - Organoleptic analysis
KW  - Boiling
KW  - Microbial contamination
KW  - Preservation
KW  - Proximate analysis
KW  - Protein content
KW  - Moisture content
KW  - Fat content
KW  - Ash content
KW  - Carbohydrate content
KW  - Steam
ER  -