Food chemistry
Effect of hydrocolloids on the textural, physicochemical and rheological properties of Bambara groundnut tofu.
Londiwe M Chipeta, Yvonne Maphosa, Victoria A Jideani
Published: 202510.1016/j.foodchem.2025.147711
Abstract
Bambara groundnut (BGN) is a protein-rich legume with potential for plant-based tofu production. This study explored the effects of coagulants (vinegar, lemon juice, and gluconolactone [GDL]) and hydrocolloids (gum Arabic and sodium alginate at 0.3 %…
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