Fermented Tofu, Tofuyo

Yasuda, Masaaki

doi:10.5772/14896

Cited by 10 publications

(8 citation statements)

References 41 publications

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“…; Yasuda ). In terms of texture, as compared with fresh tofu (Yasuda ), plain sufu was smoother (roughness: 1.4–3.1), softer (hardness: 6.5–8.5), and melted more readily in the mouth (rate of melt: 7.9–10.0) (Table ).…”

Section: Resultsmentioning

confidence: 97%

“…Moreover, “fermented” is likely related to sufu maturity; volatile nitrogenous compounds, such as 3‐methylbutanamide, that are degradation products from protein hydrolysis contributing to its final flavor (Chung et al . ; Yasuda ) and might be responsible for endowing the attribute “fermented.” The intensities of “alcohol‐like” were moderate and in a middle range (2.5–6.5) (Table ). An omission test confirmed that the volatile compound 2‐methoxyphenol is an essential component of plain sufu (Chung et al .…”

Section: Resultsmentioning

confidence: 99%

“…"Fermented" is a common descriptor used to describe fermented foods such as soy sauce (Cherdchu et al 2013), kimchi (Chambers et al 2012, and dairy protein hydrolysates (Newman et al 2014). Moreover, "fermented" is likely related to sufu maturity; volatile nitrogenous compounds, such as 3-methylbutanamide, that are degradation products from protein hydrolysis contributing to its final flavor (Chung et al 2005;Yasuda 2011) and might be responsible for endowing the attribute "fermented." The intensities of "alcohol-like" were moderate and in a middle range (2.5-6.5) ( Table 4).…”

Section: Lexiconmentioning

confidence: 99%

“…The texture of the original tofu used for producing the sample C-12 likely differed from that used in producing other samples. Previously, the glycinin structure was shown to undergo gradual and partial degradation, and the remaining a 0 subunit of glycinin and the generated polypeptides (MW: 30-32 and 10-15 kDa) detected after ripening were reported to exhibit strong gelling ability (Mo et al 2011;Yasuda 2011). In terms of texture, as compared with fresh tofu (Yasuda 2011), plain sufu was smoother (roughness: 1.4-3.1), softer (hardness: 6.5-8.5), and melted more readily in the mouth (rate of melt: 7.9-10.0) ( Table 5).…”

Section: Lexiconmentioning

confidence: 99%

“…Proteolysis plays a crucial role in producing acceptable sufu product during the final aging stage (Li et al 2010;Moy and Chou 2010). Glycinin (7S), one of the major storage proteins in soybeans, is partially hydrolyzed to peptides, amino acids and other small nitrogenous compounds such as amines during aging (Yasuda 2011). These derived compounds contribute to the taste of sufu (Guan et al 2013).…”

Section: Introductionmentioning

confidence: 99%

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Development of A Lexicon for Commercial Plain Sufu (Fermented Soybean Curd)

Chen

Chung

2016

Journal of Sensory Studies

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Sufu (fermented soybean curd) is a cheese‐like product that is widely consumed in Asian countries. One of the subtypes is plain sufu, a traditional fermented food whose sensory attributes remain poorly characterized. In this study, we developed a lexicon for describing its sensory characteristics. Trained panelists evaluated the sensory profiles of 12 commercially available products manufactured in 3 locations. Sensory data were analyzed using one‐way analysis of variance and principal component analysis, and 8 aroma, 7 texture, 2 taste, and 5 flavor attributes were identified and defined. After further lexicon refinement, the aroma attributes salty, moldy, alcohol‐like, and meaty were identified to clearly differentiate fully aged samples from each other. The texture and flavor attributes that differentiate sufu were cohesiveness and sesame oil‐like, respectively. Practical Applications The sufu lexicon helps product developers, researchers, and technologists understand the characteristics of plain sufu and those positive attributes when developing new, similar products and investigating quality‐control and shelf‐life topics. Because all mature plain sufus examined here presented similar sensory profiles derived from their major attributes, future studies could focus on distinct fermentation periods used to optimize products by employing the available definitions and references. Moreover, the developed lexicon can serve as a tool for correlating descriptive data to consumer preferences and to facilitating an understanding of the attributes that drive consumers’ acceptance.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%