EFFECT OF SPROUTING AND DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF TOFU

Abstract

The study was focused on the effect sprouting of soybean on yield, proximate composition, and sensory quality of tofu and different packaging materials (LDPE, PP, metalised plastic) on the chemical (moisture, PH, peroxide value, acid value), microbial quality (TPC, yeast and mold count) of sprouted tofu stored in refrigerated temperature (4°C). Tofu from unsprouted and sprouted soybean was prepared. The sensory analysis of sprouted tofu was carried out for consumer acceptability. The obtained data were statistically analysed using two-way ANOVA (no blocking) at 5% level of significance. The sprouted tofu was packed in LDPE, PP and metalised plastic and stored in refrigerated temperature (4ºC). From the sensory evaluation, sprouted tofu got highest mean sensory score. The levels of crude protein and crude fiber were higher in the product made from sprouted soybean, whereas the levels of fat, ash, and carbohydrates were found to be decreased. The chemical and microbiological analysis of sprouted tofu packed in LDPE, PP and metalized plastic was carried out in interval of 3 days for 27 days of storage period but the sprouted tofu packed in LDPE was observed until 18th days only because it was observed that the sample in LDPE there was total off odor, yellowish in color, stickiness etc. On analysis of packaged product inside LDPE, PP and metalized plastic, PH and moisture content of the sample packed in metalised plastic decreased at a slower rate in comparison to sample packed in LDPE and PP. Peroxide value, acid value, TPC and yeast and mold count of the sample packed in LDPE increased at a higher rate in comparison to sample packed in PP and metalised plastic increased. While contrasting the yield % between the regular and sprouted tofu, the value of sprouted tofu was decreased slightly than that of regular tofu.