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Effect of Tofu Powder Substitution in Moo Yor Product | Buranet | งดใช้ระบบ 3-31 กค 66 Burapha Science Journal

Effect of Tofu Powder Substitution in Moo Yor Product

Pariyanus Buranet, Supattra Kewjai, Suphatta Phothiset

Abstract


The objective of this research was to study the effect of the tofu powder content substitution in moo yor product in the form of pre-emulsion. The ratio of tofu powder: water: oil was 1:1:0.75 by weight. It was used to substitute the pork for moo yor production at 0, 15, 20, 25, 30 and 35% of pork weight. This result showed that substitution of 20% pre-emulsion tofu showed the highest hardness, adhesiveness and chewiness. With the increasing pre-emulsion substitution (25, 30 and 35% by weight, respectively), the springiness tended to decrease, while the brightness, redness and yellowness increased. The highest consumer acceptability was observed when the tofu pre-emulsion at 25% by weight was applied. The 25% pre-emulsion substituted-moo yor had 28.65% protein, 22.36% fat and 52.07% moisture by wet basis.      

Keywords:  tufo powder,  substitution,  moo Yor


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