Optimization of yield and properties of silken tofu from soybeans.

Abstract

The extraction phase of the preparation of silken tofu was investigated and the ratio of beans:water was shown to be very critical in terms of the amount of protein extracted and the properties of the tofu. In the range 9-14:1, 1O:l gave the best result. Extraction at 8: 1 and making up to 10: 1 gave much poorer results, but maceration at 8: 1 followed by a further extraction at 2: 1 gave a better quality tofu. The time of maceration was shown to have a pronounced effect on the amount of protein extracted.

Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions

“…Malonyl-, acetyl-and b-glucosides can be hydrolysed to produce aglycones. These inter-conversion reactions of isoflavones can be accelerated by heat, acid, alkaline and enzymes (Beddows & Wong, 1987;Riedl, Zhang, Schwartz, & Vodovotz, 2005;Vaidya, Mathias, Ismail, Hayes, & Corvalan, 2007). All forms of isoflavones, however, are generally lost due to thermal degradation and oxidation reactions during processing (Chien, Hsieh, Kao, & Chen, 2005).…”

Effects of soybean protein composition and processing conditions on silken tofu properties

“…Variation in manufacturing technique is also considered likely to affect quality and yield of tofu . Generally, the traditional method for solubilizing the material from soybean seed is to soak the beans first.…”

Formation and rheological properties of ‘cold-set’ tofu induced by microbial transglutaminase

“…In usual tofu making, the raw soymilk is generally heated for 3-10 min after boiling (Beddow & Wong, 1987), due to the considerations as follows: (i) thermal denaturation of soybean proteins by heating is prerequisite for the formation of tofu gel (Lee & Rha, 1978); (ii) the heating treatment is used to deactivate the trypsin inhibitor activity in the soybeans. Thus, we used the heating at 95 1C to treat the raw soymilk.…”