Development of Tofun: A new sweet confection made from soymilk and honey

Arii, Yasuhiro; Nishizawa, Kaho

doi:10.1016/j.heliyon.2022.e10454

Cited by 3 publications

(3 citation statements)

References 24 publications

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“…The texture properties (hardness, adhesiveness, and cohesiveness) of food are crucial for the elderly people suffering from dysphagia . Hardness reflets the maximum force required to compress the food between the tongue and the roof of the mouth, adhesiveness corresponds to the ability to remove the food attached to the roof of the mouth during swallowing, and cohesiveness refers to the intrinsic ability of foods to maintain their structural integrity …”

Section: Resultsmentioning

confidence: 99%

“…PSPP has become one of the most ideal purple sweet potato processed products due to the simple production process and its ability to maintain the original nutrients and taste of the purple sweet potato after the production process . Therefore, the exploration of further development and potential applications of PSPP-derived foods has become the most promising research direction in the future . However, the development of improving and producing foods suitable for elderly people with dysphagia based on the textural properties of PSPP-derived foods is still lacking to date.…”

Section: Introductionmentioning

confidence: 99%

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Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Cao,

Sun,

et al. 2024

ACS Food Sci. Technol.

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In order to design texture-modified foods suitable for the elderly people with dysphagia, the effect of thermomechanical treatment on the texture of purple sweet potato puree (PSPP) requires further investigation. This research conducted a systematic combination of heat treatment time and mechanical treatment (stirring rate and stirring time) on the texture properties of PSPP. The results showed that the hardness and cohesiveness of PSPP met the requirements of “Foods for People with dysphagia” when heat treatment time was 55 min, stirring rate was 1000 rpm, and stirring time was 25 min. After thermomechanical treatment, the pectin of PSPP was degraded via β-elimination and the structure was changed. PCA and Pearson correlation analysis proved that ideal textural and rheological properties were related to the structure of the pectin side chain (Gal/Ara). This study provides great significance for further designing PSPP with targeted texture properties and developing special food for the elderly with dysphagia.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Cao,

Sun,

et al. 2024

ACS Food Sci. Technol.

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“…Honey as a moisturizing agent generally used in homely make up tools as a facepack [90]. Honey is added to decoctions, tablets and powders, and used to make confections and electuaries [93,94]. Honey is most wholesome amongst all foods with rich carbohydrates, and it is delicious.…”

Section: Non-medical Uses Of Honeymentioning

confidence: 99%

Honey: an important nutrient and adjuvant for maintenance of health and management of diseases

Kumar,

Hazra,

Prasad

et al. 2024

J. Ethn. Food

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Honey got its significance, both as medical and non-medical purposes. Honey is a complex matrix of several carbohydrates, amino acids, minerals and many more. Honey's carbohydrate components include a variety of mono- and disaccharide forms such as fructose, glucose, sucrose and other reducing sugars. Proline, lysine, phenylalanine, β-alanine, arginine, serine, glutamic acid and aspartic acid are the main amino acids that are present in honey. Immense nutritional benefits make honey a high demanding item in food and in medical. It is a multivitamin tonic enriched with the antimicrobial, antioxidant, cough preventing, hepato-protective, wound healing and immune modulating properties. Being a high demand item, most of the honeys available in market are adulterated by several means. Eventually, human practices developed a number of ways for detection of adulteration in honey. Even modern instrumentation like NMR is becoming a powerful and reliable tool in detection of high-rising adulteration. The present article aims to highlight a thorough of review of medicinal applications of honey with special emphasis on the traditional practices along with an overview of the history, composition, physical and nutritional properties and testing of adulteration.

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Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions

Arii,

Nishizawa

2024

International Journal of Gastronomy and Food Science

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Development of Tofun: A new sweet confection made from soymilk and honey

Cited by 3 publications

References 24 publications

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree

Honey: an important nutrient and adjuvant for maintenance of health and management of diseases

Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions

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