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SIMPLE METHODS FOR EXTENDING THE SHELF LIFE OF SOY CURD (TOFU) IN TROPICAL AREAS
Author(s) -
PONTECORVO ALDO J.,
BOURNE MALCOLM C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02464.x
Subject(s) - shelf life , food science , boiling , chemistry , mathematics , organic chemistry
Simple methods of preservation are described for extending the shelf life of soy curd (tofu) in rural tropical areas, using available natural resources and appropriate technology. Soy milk made by the boiling water grind method was coagulated with lemon juice to make tofu. Methods studied for extending the storage stability included immersion in aqueous solutions, smoking, and combinations of the above. Changes in acceptability, composition and bacterial load during storage for 5 and 10 days at 24°C and 37°C were measured. The shelf life was successfully extended to 10–15 days without refrigeration by smoking and also by storing in salt brines acidified with lemon juice.