Table 6.
Sensorial acceptability of the tofu samples coagulated with the crab shell extracts or commercial coagulants
| Coagulant | Appearance | Color | Flavor | Taste | Texture | Overall acceptance |
|---|---|---|---|---|---|---|
| MgCl2 a | 7.7 ± 0.6a, d | 7.3 ± 0.6ns, e | 7.2 ± 0.4a | 7.3 ± 1.0a | 6.7 ± 1.2ns | 7.1 ± 0.4a |
| CaSO4 a | 4.3 ± 0.9b | 6.3 ± 0.5 | 6.7 ± 0.5a | 6.3 ± 0.4a | 5.8 ± 0.6 | 5.7 ± 0.6ab |
| Gluconic acida | 6.6 ± 0.4ab | 6.7 ± 1.3 | 6.3 ± 1.1a | 6.4 ± 0.6a | 6.1 ± 1.0 | 6.4 ± 0.6ab |
| Acetic acid | 5.4 ± 1.2ab | 6.6 ± 0.6 | 3.2 ± 1.2b | 3.3 ± 1.1b | 5.4 ± 1.2 | 3.9 ± 1.3b |
| CSP‐A1b | 7.3 ± 0.6a | 7.5 ± 0.5 | 6.5 ± 1.0ab | 5.3 ± 0.7ab | 6.8 ± 0.8 | 5.5 ± 1.1ab |
| CSP‐A3b | 7.0 ± 1.0ab | 7.0 ± 1.0 | 5.9 ± 0.6ab | 6.5 ± 0.5a | 6.3 ± 1.2 | 6.4 ± 0.9ab |
| CSP‐A5b | 7.2 ± 0.8a | 7.0 ± 0.5 | 4.7 ± 0.5ab | 5.2 ± 1.1ab | 7.0 ± 1.0 | 5.2 ± 1.3ab |
| CSA‐A1c | 7.8 ± 0.6a | 7.1 ± 1.6 | 6.1 ± 1.3a | 6.4 ± 1.1a | 7.0 ± 0.4 | 6.3 ± 1.0ab |
| CSA‐A3c | 7.5 ± 1.4a | 7.0 ± 0.7 | 5.3 ± 1.4ab | 6.1 ± 0.5a | 6.8 ± 1.0 | 6.2 ± 1.1ab |
| CSA‐A5c | 7.2 ± 1.6a | 6.5 ± 1.3 | 4.5 ± 0.9ab | 4.9 ± 1.0ab | 6.6 ± 1.2 | 4.5 ± 0.7ab |
Point indicate: 1, extreme dislike; 9, like very much.
Data expressed as the mean ± SD of 10 panelists (five men and five women, age 20–40).
a
Commercial coagulants.
b
The extracts from CSP with 1%–5% acetic acid.
c
The extracts from CSA with 1%–5% acetic acid.
d
The different small letters indicate significantly different values in each the vertical column (p < 0.05).
e
No significant difference in each the vertical column (p < 0.05).