TEXTURE PROFILE ANALYSIS OF TOFU AND MILK PANEER BEFORE AND AFTER DEEP-FAT-FRYING

Authors
PANT A CHAUHAN GS VERMA NS KUMBHAR BK SINGH D
Citation
A. Pant et al., TEXTURE PROFILE ANALYSIS OF TOFU AND MILK PANEER BEFORE AND AFTER DEEP-FAT-FRYING, Journal of Food Science and Technology, 30(6), 1993, pp. 449-450
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
30
Issue
6
Year of publication
1993
Pages
449 - 450
Database
ISI
SICI code
0022-1155(1993)30:6<449:TPAOTA>2.0.ZU;2-Z
Abstract
A comparative study was carried out on tofu and milk paneer by employi ng Instran-6021. Tofu exhibited significantly higher springiness than milk paneer. However, fried tofu exhibited significantly higher hardne ss, springiness and chewiness but significantly lower cohesiveness tha n fried milk paneer. The springiness of tofu and milk paneer remained more or less unaffected by frying, while the other characteristics inc reased significantly upon flying.