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.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Mar 1983|
ASJC Scopus subject areas
- Food Science