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Abstract:
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Tofu, a high-protein food made from soybean, is widely consumed by Asians. Lupin has similar properties to soybean, and thus could be used as a substitute. This study attempted to develop a lupin tofu containing the optimum proportion of Lupinus angustifolius kernel without affecting the sensory properties and yield. Sensory evaluations using Asian and non-Asian taste panellists were used to assess the lupin tofu produced, and to study the effect of cultural background on sensory perceptions. The lupin to was flavoured to determine whether acceptability could be increased. The lupin tofu samples (both raw and fried) were vacuum packaged and the shelf-life was determined using sensory, chemical and microbiological evaluations to assess whether these were
A 40% substitution of dehulled lupin kernel resulted in decreased yield of tofu with unacceptable sensory attributes. A substitution of 30% of lupin kernel gave the best yield and acceptability when CaS04 was used as coagulant. The lupin milk was extracted by soaking the lupin kernel overnight in 1% GDL, 0.5% NaHCO3 and the pH was adjusted to 8.5. The 30:70 lupin-soy tofu samples (microwaved and fried) were not significantly different from 100% soy tofu and commercial soy tofu in all the sensory attribute
The 30:70 lupin-soy tofu (raw and fried) had shorter shelf life than soy tofu (raw and fried). When vacuum packaged tofu was stored at 5[plus or minus]2||C, there was a decrease in pH and sensory scores with an increase in total volatile bases, titratable acidity and bacterial counts. The protein efficiency ratios (PER) of fried soy tofu, fried 30:70 lupin-soy tofu, raw soy tofu and raw 30:70 lupin-soy tofu were 2.17, 1.78, 1.97 and 1.57, respectively, indicating that frying increased the PER. Supplementa
The protein content of soy and 30:70 lupin-soy tofu samples (raw and fried) were not significantly different, indicating that the protein content of the tofu was not affected by the partial substitution of lupin kernel at a level of 30%
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