SOME PHYSIOCHEMICAL AND RHEOLOGICAL PROPERTIES OF PREPARED SPREADABLE TOFU BLENDS

Abstract Recently, the use of soy and soybean products has been grown in food industry. The study objective of the research is to prepare products of spreadable tofu with different flavors. Six formulated spreadable tofu with different flavors were prepared; control without addition, and with chopped green olives, ground black pepper and chopped green peppers; sugar; guava pulp, and peach pulp. The spreadable Tofu blends were subjected to chemical and sensory evaluation to ensure different qualities. L values were decreased with adding fruit, vegetable and spices to tofu. It took 80.16, 79.37, 76.12, 79.28, 75.70 and 75.40 for control, T1, T2, T3, T4 and T5 in respective order. The same trend was observed of A value and B values were increased, while yellowish was decrease because of tofu. Obtained data showed that meltability value in control, T1, T2, T3, T4 and T5 ranged (49-72), (33-55), (42-53), (35-71), (32-70) and (31-70), respectively. The control showed the highest value compared to other treatments. Texture properties of spreadable tofu blend indicated that the ranges of hardness presented (1.2- 8.4N), cohesiveness (0.19-0.63), springiness (2.48-8.00mm), gumminess (0.6-2.6N) and chewiness (3.69-12.66m.j). The highest hardness values was treatment  T4 which contain tofu with 20% guava pulp compared to control and other treatments. Key words: spreadable tofu, texture properties, guava pulp, peach pulp, green peppers, black peppers, green olives.