STUDY ON THE EFFECT OF CHITOSAN CONCENTRATION ON QUALITY AND SELF-LIFE OF TOFU

Authors

  • Pham Thi Phuong Thái Nguyên
  • Truong Thi Anh Tuyet Thai Nguyen University of Agiculture and Forrestry
  • Nong Thi Hai Yen
  • Vi Dai Lam
  • Luu Hong Son
  • Nguyen Van Binh
  • Luong Hung Tien

DOI:

https://doi.org/10.51453/2354-1431/2021/647

Abstract

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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References

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Published

2022-04-12

How to Cite

Phạm Thị, P., Trương Thị Ánh, T., Nông Thị Hải, Y., Vi Đại , L., Lưu Hồng, S., Nguyễn Văn, B., & Lương Hùng, T. (2022). STUDY ON THE EFFECT OF CHITOSAN CONCENTRATION ON QUALITY AND SELF-LIFE OF TOFU. SCIENTIFIC JOURNAL OF TAN TRAO UNIVERSITY, 7(24). https://doi.org/10.51453/2354-1431/2021/647

Issue

Vol. 7 No. 24 (2021): No. 24, DECEMBER-2021

Section

Natural Science and Technology

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