NGHIÊN CỨU NÂNG CAO CHẤT LƯỢNG DINH DƯỠNG VÀ CẢM QUAN CHO ĐẬU HŨ MIẾNG TRUYỀN THỐNG

Abstract

The study was conducted to investigate the effect of the soybean/water ratio (w/w), the
percentage of Gac fruit juice, “Nuoc ot” and CaSO4 supplied on the weight of obtained
product, color, flavor, structure and favorable level of the product. In addition, a preliminary survey was carried out on the level of product acceptance of 120 consumers. The results showed that the ratio of soybean/water added in the grinding process was 1/8, the
percentage of Gac supplemented with 8%, nuoc ot and CaSO4 using for precipitation were
0.5% and 0.3%, respectively. The product achieved high sensory values and favorable
level, as well as the weight of product was highly obtained. The nutritional compositions
of the product included protein 11.6%, lipid 7.6%, total sugar 1.1%, beta-carotene 60.0
mg/kg, calcium 537.4 mg/kg, and vitamin C 0.03 %. It was observed that 72.5% consumers
evaluated the color of product from attractive to very attractive; 90% evaluated the structure of product from rather to very good; 78.3% said that the product had pleasant flavor
and creamy taste; and 71.7% evaluated the general quality of product from rather to very
good level.