Physico-Chemical, Textural, and Antioxidant Properties of Low Fat Tofu Prepared from Blends of Cow Milk and Soymilk
The aim of this research was to study the effect of skimmed cow milk addition on the quality characteristics of
tofu. Skimmed cow milk and soymilk were mixed in different proportions to produce tofu. Tofu obtained was studied for
different quality characteristics such as physico chemical properties, textural attributes and antioxidant analysis. Total
antioxidant capacity of various blends of tofu made from combination of soymilk and skimmed cow milk was determined by
Ferric Reducing Antioxidant Power (FRAP) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which increased as the percentage
of soymilk increased. An increase in skimmed milk resulted in production of low fat tofu with fair levels of antioxidant
activity. Texture of tofu was analyzed in terms of hardness and chewiness. The textural properties of low fat tofu were
comparable to control tofu. Hence, this study concludes a replacement with soymilk upto 50% can be done for production of
low fat tofu without adversely affecting itsquality characteristics.
Keywords - Tofu, Skimmed milk, Soymilk, Coagulation, Antioxidant activity, Texture,Microstructure.