Effect of the flavour to the production of soft bean curd (tofu)

Mohd Irfan Sahibul Barkri, (2014) Effect of the flavour to the production of soft bean curd (tofu). [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Presently, the soft bean curd (tofu) that sold in the market does not have any varieties of flavour. Soft bean curd (tofu) is usually consumed without any flavour, although it still retained the taste of the soy milk. Soft bean curd (tofu) does not have any particular colour, it is usually either white or milky white in colour; therefore, the appearance of soft bean curd (tofu) is rather dull despite of the high customer preference toward it. Hence, this research is to investigate the preference and acceptance of the respondents to the new introduced flavours of soft bean curd (tofu). The new flavours of soft bean curd (tofu) introduced were pandan, chocolate and the vanilla. This newly flavoured extract that had been added, are used to enhance the flavour of the soft bean curd (tofu). A set of questionnaires were distribute to investigate the respondent appearance and acceptance toward newly flavoured soft bean curd (tofu). The current study, showed that the respondents can accept the newly flavoured soft bean curd (tofu) and they also have chosen pandan flavoured soft bean curd (tofu) as the best flavoured among the three introduced newly flavoured, this was followed by the chocolate-flavoured and vanilla-flavoured soft bean curd (tofu). It is recommended that a further research need to be conducted on discovery the other recipes for the new flavoured soft bean curd, so that someday it will be able to be commercialized in Malaysia and internationally.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 30 Apr 2015 04:47
Last Modified: 16 Feb 2017 04:21
URI: http://umkeprints.umk.edu.my/id/eprint/3752
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