The use of the Withania coagulans as a coagulant in the production of soya cheese and the effect of various additives on the sensory properties

Tofu is a nutritional, gel-like soy food. The present study was carried out to investigate the effects of withania coagulans extract on the soymilk coagulation for producing tofu. For this purpose we coagulated soymilk by withania coagulans extract, and analyzed the properties of prepared tofu. Then Tofu properties include pH, moisture, yield, protein content, fat content, textural character ices (hardness, cohesiveness, springiness, gumminess) and Sensorial properties were studied and were compared with the characteristics of calcium sulfate tofu (control). In order to improve the sensory properties of tofu different additives were used. Then the sensory properties were compared with control samples. All tests were performed in triplicate and mean values were performed using ttests, Friedman test was performed on the sensory characteristics (at the 95 percent confidence level). The results indicated that extract of withania coagulans as a coagulant significantly (P