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KMID : 1007519960050010007
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Food Science and Biotechnology
1996 Volume.5 No. 1 p.7 ~ p.13
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Development of Coconut Tofu Utilizing Wasted Coconut Protein
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Choi, Yong Hee
Kwon, Ki Sung/Bae, Dong Ho
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Abstract
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The objectives of this study were to develop coconut tofu from coconut and to characterize physicochemical properties of coconut protein ingredients and products. Grated coconut meat was ground with distilled water and squeezed to yield coconut milk. Defatted coconut milk was also prepared by centrifuging the milk. The coconut milks were heated at 98℃ to produce soft curds, which were pressed in cheesecloth overnight to drain the whey. The resulting coconut tofus have unique textural properties with no adhesiveness. The firmest coconut tofu was made from defatted coconut milk (2.75 ㎏). Addition of calcium sulfate (0.04 M) to the coconut milk or adjustment of pH to 5 increased the hardness of coconut tofus. The results of these studies indicate that coconut tofu could be produced directly from coconut milk, utilizing the improved coconut protein extraction and coagulation methods, which could broaden food uses of coconuts and their products.
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