Development of Firm Tofu with Perilla Seed

Abstract

The purpose of this study: to find the optimum condition of perilla firm tofu production, analysis the physical and sensorial characteristics. The levels of calcium sulfate (0.33-0.66%) were studies. The results found that 0.66% of calcium sulfate was the best optimum condition for perilla firm tofu production. The physical characteristics: L*, a* and b* were 83.24, -3.59 and 13.06, respectively. Hardness was 4.55 N and all attribute scores was in moderately like level. After that, this formula was added with perilla seeds (0.82-3.31%) found that to increase perilla seeds volume resulting in decrease brightness and increase hardness. Sensorial properties found that 3.31 % of perilla seeds was all attribute scores in moderately like same as basic formula.