TY - JOUR
T1 - Laboratory Scale Production of Winged Bean Curd
AU - KANTHA, S. SRI
AU - HETTIARACHCHY, N. S.
AU - ERDMAN, J. W.
PY - 1983/3
Y1 - 1983/3
N2 - Procedures for the preparation of 100% winged bean or mixed winged bean‐soybean curd employing the essential steps of soy curd production have been developed and optimized. Use of magnesium chloride, gluconodelta lactone, acetic acid and calcium sulfate as coagulants was investigated. The results showed that while curd formation was not facilitated by acetic acid, sticky and less cohesive curds could be formed with magnesium chloride and gluconodelta lactone. Calcium sulfate precipitation resulted in a semi‐solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu. Curd products prepared from five ratios of winged bean‐soybean mixtures indicate that 50:50 and 25:75 winged bean‐soybean combinations by weight resulted in satisfactory products.
AB - Procedures for the preparation of 100% winged bean or mixed winged bean‐soybean curd employing the essential steps of soy curd production have been developed and optimized. Use of magnesium chloride, gluconodelta lactone, acetic acid and calcium sulfate as coagulants was investigated. The results showed that while curd formation was not facilitated by acetic acid, sticky and less cohesive curds could be formed with magnesium chloride and gluconodelta lactone. Calcium sulfate precipitation resulted in a semi‐solid and appreciably cohesive curd from winged bean. Winged bean curd had very low hardness value in comparison to soy tofu. Curd products prepared from five ratios of winged bean‐soybean mixtures indicate that 50:50 and 25:75 winged bean‐soybean combinations by weight resulted in satisfactory products.
UR - http://www.scopus.com/inward/record.url?scp=85005681896&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85005681896&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1983.tb10761.x
DO - 10.1111/j.1365-2621.1983.tb10761.x
M3 - Article
AN - SCOPUS:85005681896
SN - 0022-1147
VL - 48
SP - 441
EP - 444
JO - Journal of food science
JF - Journal of food science
IS - 2
ER -