@article {10.3844/ajassp.2015.47.57, article_type = {journal}, title = {Optimization of Egg Tofu Formulations Containing Carrageenan, Gum Arabic and Corn Starch by Descriptive Sensory Analysis}, author = {Murad, Maizura and Abdullah, Aminah and Mustapha, Wan Aida Wan}, volume = {12}, year = {2015}, month = {Mar}, pages = {47-57}, doi = {10.3844/ajassp.2015.47.57}, url = {https://thescipub.com/abstract/ajassp.2015.47.57}, abstract = {The objectives of this study was to determine the effects of carrageenan, gum Arabic and corn starch on the sensory characteristics of egg tofu and to optimize egg tofu formulations using Response Surface Methodology (RSM). A Central Composite Design (CCD) with three factors was used to study the effects of carrageenan (0.1-0.2%), gum Arabic (0.1-1.0%) and corn starch (1.5-2.5%) on the sensory characteristics of egg tofu. Eight trained panelists performed quantitative descriptive analysis. Analysis of Variance (ANOVA) showed that several of the response variables (egg aroma, starchiness, cohesiveness, astringency and aftertaste) were significantly different (p}, journal = {American Journal of Applied Sciences}, publisher = {Science Publications} }