A statistical approach to define some tofu processing conditions

Benassi, V. de T.; Yamashita, Fábio; Prudêncio, Sandra Helena

doi:10.1590/s0101-20612011000400011

Cited by 5 publications

(7 citation statements)

References 17 publications

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“…The values for tofu hardness of the evaluated RILs were therefore all within the optimum range, with an overall mean value of 99.3 N . Due to different methods of assessment and different types of tofu produced, the tofu hardness values of our study and values of other studies, where values range from 1 N up to 37 N , cannot be compared (Benassi et al., ). Parent P2 is a well‐established tofu cultivar used by Taifun‐Tofu GmbH, and due to its high seed protein concentration, parent P3 is also recommended for food production, whereas parent P5 is more an oilseed cultivar providing high yields.…”

Section: Discussionmentioning

confidence: 92%

“…Although the storage proteins and their subunit composition are commonly stated to play a major role in determining the textural qualities of tofu, the reported results are inconsistent and often based on small sample sizes. Extrinsic factors affecting tofu quality traits comprise physical parameters associated with the tofu‐making process, including soymilk heating rate and time, stirring speeds, time for coagulation, temperature for coagulation, type of coagulant, pressing time and weight (Benassi, Yamashita, & Prudencio, ; Cai & Chang, ; Gandhi & Bourne, ; Rekha & Vijayalakshmi, ).…”

Section: Introductionmentioning

confidence: 99%

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Analysis of tofu‐related traits by a bench‐scale tofu production method and their relationship with agronomic traits in European soybean

Kurasch

Hahn

Miersch³

et al. 2018

Plant Breeding

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European tofu manufacturers are becoming more and more interested in locally grown soybeans. A prerequisite for the development of European tofu cultivars is to improve our understanding of how the environment and genetics affect soymilk and tofu quality, as well as how quality and agronomic traits are correlated. This study was based on 215 recombinant inbred lines derived from two populations and grown at three locations that were evaluated for tofu traits in a bench-scale tofu laboratory. The heritabilities of most of the evaluated tofu traits were moderately high with h 2 > 0.6. We observed significant genotypic variance components, but an even stronger contribution of the location. The network analysis of the evaluated traits was population-dependent; however, the tofu traits were not associated with any of the agronomic traits. Collectively, our results indicate the potential to improve tofu-related traits in European soybean. The bench-scale tofu production method provides a valuable tool to test soybean lines in breeding programmes; however, the method needs to be further improved and automated to minimize errors due to the laboratory staff.

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Section: Discussionmentioning

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Analysis of tofu‐related traits by a bench‐scale tofu production method and their relationship with agronomic traits in European soybean

Kurasch

Hahn

Miersch³

et al. 2018

Plant Breeding

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“…Also, the larger the seed sizes, the less the seed coat proportion, giving a higher yield of tofu. In Japan as well as in Brazil, soybean with > 20 g/100-seed is favored for tofu making (Benassi et al 2011;Meng et al 2016). Ash represents the mineral content of soybean seed, particularly phosphorus, calcium, iron, sodium, potassium, and magnesium (Bellaloui et al 2011).…”

Section: Physicochemical Characteristics Of Acid Soil-adapted Soybeansmentioning

confidence: 99%

Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced

Ginting¹,

Utomo²,

Kuswantoro³

et al. 2021

Biodiversitas

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Abstract. Ginting E, Utomo JS, Kuswantoro H, Han W-Y. Physicochemical characteristics of promising soybean lines adapted to acid soil and the tofu produced. Biodiversitas 22: 5012-5022. Breeding of soybean varieties adapted to different agro-ecological conditions in Indonesia is essential in terms of increasing domestic production through extensification. About 20 promising soybean lines adapted/tolerant to acid soil have been available, thus it is necessary to study their physical and chemical characteristics as well as the suitability as ingredients for tofu products. Four improved varieties (Grobogan, Tanggamus, Anjasmoro, and Wilis) were used as the checks. The results showed that one line belonged to large-seeded, namely Tgm/Anj-995 (15.13 g/100 seeds), slightly smaller than Grobogan (16.26 g/100 seeds). Eighteen lines were medium (similar to Anjasmoro and Tanggamus varieties), while one line was small-seeded (similar to Wilis variety). Five lines contained higher protein (40.35–41.80% dw) relative to four check varieties (36.03–38.18% dw). Tofu prepared from Tgm/Anj-908 and Tgm/Anj-991 lines had the highest scores for color, aroma, and taste acceptances; however, the texture was slightly firm, followed by the Tgm/Anj-932, Tgm/Anj-995, Tgm/Anj-862, and Tgm/Anj-888 lines, which had a softer texture. Their scores were slightly higher than those of Anjasmoro. This suggests that selected soybean promising lines tolerant to acid soil have better physical and nutritional performances relative to their check varieties, with six lines suitable for tofu ingredients.

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“…The first method was the traditional Chinese one, which consisted of soaking black soybean seeds in cold water for 8-12 hours, draining, grinding in cold water (1:8 soy:water ratio), centrifuging and pasteurizing (95/98 ºC for 10 min) [16]. The second method differed from the first by grinding soaked soybeans with boiling water [17]. In the third, black soybean seeds were soaked in cold water for 8-12 hours, drained, cooked in alkali water (0.25% sodium bicarbonate solution), drained again, grinded with boiling water, centrifuged and pasteurized (95/98 ºC for 10 min) [18].…”

Section: Stagementioning

confidence: 99%