The research aimed to study the processing of fish tofu from fresh water fish such as Pla Pluang Hin (Neolissochilus stracheyi) Pla Jad (Hypsibarbus malcolmi) and Pla Mum (Scanphiodonichthys acanthopterus) that are usually found in Bo-klue district Nan province. These three fresh water fish tofu were compared with tofu from Threadfin bream (Nemipterus hexodon) that was a commercial raw material of fish tofu. The fish tofus were experimented on 1) physical attributes 2) chemical compositions and 3) sensory preference. The physical attributes of color size amount of air bubble and firmness were studied. The results showed that lightness (L) of tofu from Pla Pluang Hin and Pla Jad was higher than Pla Mum and Threadfin bream. Threadfin bream tofu showed the highest redness (a*). There was not difference in the yellowness (b*) of all fish tofu. The sizes of the air bubbles in four fish tofu products were between 1.3 to 1.6 mm. which was 80% of air bubble amounts found in a square centimeter. The firmness of all fresh water fish tofu was lower than Threadfin bream tofu. The Percentage of moisture ash fat and protein contents were between 74.2 to 75.7 2.1 to 3.2 0.5 to 3.6 and 21.1 to 25.5 percent respectively. The sensory attribute acceptance of three types fresh water fish tofu were not significant to Threadfin bream tofu. The products were accepted at level of moderate to high preference.

Tofu powder is the product from ground dried tofu which can be used as an alternative protein source.pre-emulsion from the mixtures of tofu powder and oil were prepared.The effect of per-emulsion(4050 and 60 % of surimi weight) on the qualities of fish tofu were elucidated. The pre-emulsion could be added to fish tofu at 60% of surimi weight.The result of sensory test showed that overall acceptance from panelists of this fish tofu was signlficantly. When the pre-rmulsion was added to fish ball (506070 and 80% of surimi weight) the pre-emulion could be added to fish ball at 80 % of surimi weight.The result of sensory test showed that overall acceptance from panellsts of fish ball was significantly.