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

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 wh...

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Main Author: Mohd Irfan Sahibul Barkri
Format: Undergraduate Final Project Report
Published: 2014
Online Access:http://discol.umk.edu.my/id/eprint/5963/
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spelling my.umk.eprints.59632022-05-23T08:44:10Z http://discol.umk.edu.my/id/eprint/5963/ Effect of the flavour to the production of soft bean curd (tofu) Mohd Irfan Sahibul Barkri 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. 2014 Undergraduate Final Project Report NonPeerReviewed Mohd Irfan Sahibul Barkri (2014) Effect of the flavour to the production of soft bean curd (tofu). Undergraduate Final Project Report thesis, Faculty of Agro Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description 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.
format Undergraduate Final Project Report
author Mohd Irfan Sahibul Barkri
spellingShingle Mohd Irfan Sahibul Barkri
Effect of the flavour to the production of soft bean curd (tofu)
author_facet Mohd Irfan Sahibul Barkri
author_sort Mohd Irfan Sahibul Barkri
title Effect of the flavour to the production of soft bean curd (tofu)
title_short Effect of the flavour to the production of soft bean curd (tofu)
title_full Effect of the flavour to the production of soft bean curd (tofu)
title_fullStr Effect of the flavour to the production of soft bean curd (tofu)
title_full_unstemmed Effect of the flavour to the production of soft bean curd (tofu)
title_sort effect of the flavour to the production of soft bean curd (tofu)
publishDate 2014
url http://discol.umk.edu.my/id/eprint/5963/
_version_ 1763303628610732032
score 13.211869

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