EFFECT OF INCORPORATION OF SESAME SEED IN THE QUALITY OF TOFU

Abstract

The study was carried out in order to prepare sesame seed incorporated tofu and evaluate its sensory and physiochemical properties. Raw material (soybean and sesame seed) was collected from the local market of Dharan. Response Surface Methods was used for the formulation of recipe for this, DOE (Design Expert) 13.0.1.0 software was used. Sesame seed incorporated tofu was prepared in laboratory in different proportion of sesame seed namely A, B, C, D and E with 0%, 7.5%, 15%, 22.5% and 30 % sesame seed. The sensory analysis of sesame seed incorporated tofu of different concentration was carried out for consumer acceptability. The obtained data were statistically analysed using two-way ANOVA (no blocking) at 5% level of significance. From sensory analysis sample E i.e. the tofu with the incorporation of 30% of sesame seed was best formulation and subjected for further physiochemical analysis. The moisture content, crude protein, fat, fibre, total ash and total carbohydrate of sesame seed incorporated tofu were found to be 58.86%, 44.12%, 41.21%, 0.677%, 4.37% and 9.3% (db) respectively whereas the same parameters for soybean tofu were found to be 64.596%, 61.67%, 29.793%, 1.489% 3.167% and 3.92% respectively. These findings suggest that sesame seed can be successfully incorporated in soybean up to the 30% without any adverse effect on sensory attributes. The iron content and calcium content were increased after addition of sesame seed from 9.28 to 19.67mg and 187.296 to 273.373mg respectively. The calcium, iron, fat, carbohydrate and ash content were found to be higher in sesame seed incorporated tofu in comparison to normal soybean tofu. Methionine content was also increased from 1.175 to 2.47 g/16g N in sesame incorporated tofu