Effect of Different Types of Coagulant on the Yield, Physicochemical and Sensory Properties Tau Fu Fah

3979 Words May 6th, 2011 16 Pages
Introduction: The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. Soybeans are an important source of vegetable oil and protein worldwide. The beans contain significant amounts of alpha-linolenic acid, omega-6 fatty acid, and the isoflavones genistein and daidzein which claim able to fight against breast cancer, prostate cancer, menopausal symptoms and heart disease (Ruiz- Larrea et al., 1997). In daily life, we take soya bean drink and Tau Fu Fah, and we use tofu, tow-kua, fu-chok and tofu-pok in our cooking. Tau Fu Fah is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding. It is usually served either with a clear sweet syrup …show more content…
Soymilk is basically produced from the aqueous extraction of whole soybeans
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