Amila Fauziah

4 Questions 7 Answers 0 Followers

Questions related from Amila Fauziah

Does anyone know about factors influencing springiness of tofu?

besides 11S/7S ratios and method of tofu processing

01 April 2016 4,934 5 View

Can we calculate total phenolic content in 10% moisture content if we know that in moisture content 64% (wb) total phenolic content is 65 mg GAE/100g?

Comparing total phenolic content in fresh edamame and dried edamame

18 February 2016 8,484 4 View

Is there anybody who have results and/or research on physicochemical characteristic of vegetable soybean/immature soybean/edamame?

My research is about making tofu from vegetable soybean. I need information about the vegetable soybean's protein ability to form gel (gelation, 11S/7S ratio).

22 November 2015 483 1 View

Is there any possibility that tofu protein recovery can achieve more than 100%?

I make tofu from vegetable soybean (edamame). Water to bean ratio for tofu making is 1:12 and CaSO4.2H2O as coagulants. Vegetable soybean has moisture content 64% (wet basis) and protein 5% (wet...

17 October 2015 4,075 12 View