Development of flavours (pandan and vanilla) for production of bean curd (tofu)

Tofu is the most common food among Asian people. It is usually eaten by Malaysian at anywhere and anytime as simple food just because tofu is easy to cook and nice to eat. It is never have flavored tofu before. This study was conducted aiming at developing Tofu (bean curd) with flavours, especially natural flavouring from Pandan leaves was preferred with vanilla and standard plain tofu as comparison. Market survey was conducted to establish profile of consumers. Analysis of Variance (ANOVA) using Statistical Package for Social Science (SPSS) was done for statistical analysis based on 30 respondents' sensory evaluation of flavored tofu. 30 respondents were asked to rate 4 parameters color, aroma, texture and tastiness of flavored tofu for sensory evaluation in each satisfaction and acceptance category on a Hedonic rating scale, from 1 to 5. In this study, Pandan was determined to have high antioxidant effect with DPPH assay. IC₅₀ scavenging inhibition however was unknown. Thus overall, nutritional content, color, aroma and taste effect were added to the production of processed tofu.