The effect of the addition of shell powder on tofu preparation
was investigated. The tofu prepared with 0.05%
and 0.1% shell powder showed a similar sensory quality
of the one prepared with MgCl2 alone. As for the storage
test, tofu prepared with 0.05% and 0.1% shell powder
had a longer shelf life, above 2 days, than tofu prepared with MgCl2. Therefore, this study concluded the use of
0.05% and 0.1% of shell powder for tofu preparation
resulted in a good sensory evaluation and the extension
of shelf life.