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
Description:
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfilment of the requirements for the
degree of B. Tech. in Food Technology
