STUDY ON THE EFFECT OF CHITOSAN CONCENTRATION ON QUALITY AND SELF-LIFE OF TOFU
DOI:
https://doi.org/10.51453/2354-1431/2021/647Abstract
The purpose of this study was to evaluate the effect of chitosan concentration on the quality and shelf life of tofu. Tofu is treated by soaking in a chitosan solution with a concentration of 0.75 - 1.5%. The results showed that chitosan concentration 1% give the most stable pH value during storage, pH value ranged from 5.9 to 6.28, chitosan concentration of 0.75%, 1% and 1.25 % for the least reduced protein value. Total acid increased the least in the treatment with chitosan 1% followed by 0.75%, 1.25%, 1.5% and the highest in the control treatment. The results of analysis of total microorganisms, yeasts, and molds showed no significant differences in the chitosan treatments, the control formula with the highest amount of total microorganisms, yeasts and molds. Analysis results of Coliform and E. Coli did not detect the presence of E.coli and Coliform during storage. Chitosan 1% gave the highest sensory score of 16.2 points.
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