coagulant

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Gabriel Anayo Jacob, Michael Agba Igyor & Mike Ojotu Eke · Asian Food Science Journal · 2024

The study investigated the physico-chemical and storage qualities of “Awara” produced from soymilk with tamarind (Tamarindus indica L.) fruit pulp extract as coagulant. The experimental design was 5 x 6 completely randomized design. The “awara” products were prepared using coagul...

Open access Research Article 10.9734/afsj/2024/v23i7722

Characteristics of Coagulants from Moringa Seed Extract (Moringa oleifera) with Microwave-Assisted Extraction (MAE) Method

Gisma Mutiara Putri, Abdul Manab & Khothibul Umam Al Awwaly · Asian Food Science Journal · 2022

Moringa seed is an alternative coagulant in various industrial fields, generally used for water purification and cheese making. In addition, to obtain the required chemical compounds, Moringa seed can be extracted by conventional or modern methods. This research was conducted to...

Open access Research Article 10.9734/afsj/2022/v21i930457

Utilization and Standardization of Fermented Maize Waste Liquor as a Coagulant for Tofu Production and Its Effect on Tofu Quality

China, Mercy A. H. & Amadi, Gift Amukeru · Asian Food Science Journal · 2021

Coagulation of soymilk is the most important step in the production of tofu. Industrially, CaCl2, CaSO4, MgSO4 and MgCl2 are many of the different types of coagulants. Effluent from pap produced from maize is a local coagulant used; however, this has not been standardized. This s...

Open access Research Article 10.9734/afsj/2021/v20i930351