Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food

Qiu, Yuanxin; Li, Cungang; Dong, Hao; Yuan, Hairu; Ye, Shuangling; Huang, Xiaolu; Zhang, Xuelian; Wang, Qun

doi:10.1016/j.lwt.2022.114151

Cited by 8 publications

(9 citation statements)

References 52 publications

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“…Gum Arabic is a soluble and indigestible dietary fiber in the small intestine of chicks. Therefore, soluble dietary fiber can stimulate the metabolic activities of commensal bacteria to produce SCFAs through a fermentation process, which potentially has a positive effect on host health and thus improves broiler growth performance [18,19]. The current results show that dietary supplementation with gum Arabic improves daily weight gain, feed conversion ratio, and production efficiency index compared to control group (T1).…”

Section: Discussionmentioning

confidence: 58%

“…They indicated that since gum Arabic is not broken down in the digestive system, commensal bacteria ferment it instead. This promotes the growth of probiotic bacteria that produce short-chain fatty acids (SCFAs) or other antibacterial compounds, which can improve gut health and consequently affect broiler performance [18,19]. Gum Arabic may inhibit pathogenic bacteria colonization and activate the production of cytokines to regulate immune responses [20].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Gum Arabic as Natural Prebiotic on Intestinal Ecosystem of Post-Hatched Broiler Chicks

Al-Baadani¹,

Alhotan²,

Azzam³

et al. 2023

J Anim Sci Technol

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Section: Discussionmentioning

confidence: 58%

Section: Introductionmentioning

confidence: 99%

Effect of Gum Arabic as Natural Prebiotic on Intestinal Ecosystem of Post-Hatched Broiler Chicks

Al-Baadani¹,

Alhotan²,

Azzam³

et al. 2023

J Anim Sci Technol

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“…Alterations in the physical properties and chemical composition can also affect the color of food products (20). The color of red oncom was further affected by β-carotene as a pigment responsible for the reddish-yellow color, which exhibited a positive correlation with the concentration of Neurospora sitophila mold during the fermentation process (21). Based on Table 3, the texture of red oncom as a raw material was analyzed using a Texture Analyzer-XT instrument.…”

Section: Characteristics Of Physical Propertiesmentioning

confidence: 99%

“…The last category of texture is chewiness, which represents the effort required to chew semi-solid food. Based on Texture is one of the attributes used to assess food product quality, taste, nutrition, and appearance (21). The texture of red oncom is influenced by fermentation time and raw materials, including solid waste from tapioca production.…”

Section: Characteristics Of Physical Propertiesmentioning

confidence: 99%

“…The texture increased and became more compact, tender, mold, pH, and reducing sugar. The duration of fermentation of red oncom is also suspected to be positively correlated with increased hardness, springiness, and chewiness, possibly due to the influence of filamentous fungus content and degradation in supporting structures such as fibers (21).…”

Section: Characteristics Of Physical Propertiesmentioning

confidence: 99%

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Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency

Leisa Kurnia,

Hunaefi,

Dewi Yuliana

et al. 2023

Canrea

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The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.

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Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

Chen,

Ma,

Jiang

et al. 2024

J Sci Food Agric

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BackgroundEnergy‐saving and low‐carbon baking processes, as well as the need to determine the flavor‐forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds.ResultsThe results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process caused by the uniform infrared radiation from the upper and lower radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by HS‐SPME‐GC–MS and 13 substances, including 1‐hexanol, 1‐octen‐3‐ol, 1‐pentanol, heptanal, nonanal, hexanal, (E,E)‐2,4‐decadienal, (E,Z)‐2,4‐decadienal, octanal, (E)‐2‐octenal, (E)‐2‐nonenal, 2‐heptanone, and 2‐pentyl‐furan, were confirmed as key aroma compounds. Moreover, the amino acids including aspartic, glutamic, isoleucine, lysine, and arginine acid and fatty acids including butyric, caprylic, capric, tridecanoic, stearic, oleic, and linolenic, were responsible for the unique flavor of the CIR baked dried tofu.ConclusionsConsequently, the findings can provide the scientific basis for manufacturers to achieve precise quality control and large‐scale production of CIR baked dried tofu products.This article is protected by copyright. All rights reserved.

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Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food

Cited by 8 publications

References 52 publications

Effect of Gum Arabic as Natural Prebiotic on Intestinal Ecosystem of Post-Hatched Broiler Chicks

Effect of Gum Arabic as Natural Prebiotic on Intestinal Ecosystem of Post-Hatched Broiler Chicks

Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

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