Physicochemical and Sensory Properties of Tofu Prepared With Heat‐treated Soybeans

Yoon, Hye Hyun; Kim, Meera

doi:10.1111/j.1745-4603.2007.00103.x

Cited by 10 publications

(10 citation statements)

References 34 publications

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“…However, the tofu yield was substantially higher than 150–200 g/100 g bean reported for some Korean (Noh et al. 2005; Yoon and Kim 2007) and Canadian (Abd Karim et al. 1999) soybean cultivars.…”

Section: Resultsmentioning

confidence: 58%

“…The fresh tofu yield of 50% lupin-substituted samples (212 g/100 g bean) was less than the control (306 g/100 g bean) and the yield (269-343 g/100 g bean) reported by Mujoo et al (2003). However, the tofu yield was substantially higher than 150-200 g/100 g bean reported for some Korean (Noh et al 2005;Yoon and Kim 2007) and Canadian (Abd Karim et al 1999) soybean cultivars. At 60% lupin substitution, the fresh tofu yield was equal to that of above reported soybean cultivars.…”

Section: Yield and Moisture Content Of Tofumentioning

confidence: 60%

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The Development and Sensory Acceptability of Lupin‐based Tofu

Jayasena¹,

Khu²,

Nasar‐Abbas³

2010

Journal of Food Quality

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The effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, chemical composition (moisture, protein and fat contents), texture, color and sensory characteristics of the product were assessed. The yield, protein and fat contents decreased with the increase in lupin concentration. On fresh basis, the yield decreased from 306 g to 200 g/100 g bean with increase in lupin content from 0–60% but no significant (P < 0.05) decrease in yield was found on dry basis up to 50% lupin incorporation. The protein and fat contents (dry basis) decreased from 64.9–51.6% and 29.2–13.4%, respectively, with increase in lupin substitution from 0 to 60%. Lupin substitution also affected the color of tofu samples. While there was no effect on L* and a* values, b* value (representing yellowness) increased significantly with increase in lupin substitution. The texture components (hardness, cohesiveness, springiness and chewiness) were not affected by lupin substitution. Results of sensory evaluation showed that lupin substitution up to 40% had no effect on texture, flavor and overall acceptability of tofu samples. Lupin substitution of 30–40% improved the appearance of deep‐fried tofu samples. This study revealed that lupin can be substituted up to 40% for soybean in tofu manufacturing without significant changes in quality and acceptability. PRACTICAL APPLICATIONS Lupin has comparable nutritional and functional properties to soybean. Lupin can be used to replace soybean in a number of food products including tofu. In comparison with soybean, lupin has lower fat content, whereas, its protein content is comparable. The fat content of tofu can be reduced by lupin substitution without affecting its sensory acceptability. A tofu with lesser fat but comparable protein contents will be a healthy alternative to the normal tofu and could be a great choice for low fat and high protein healthy diets. Because the cost of lupin is almost half the cost of soybean, a considerable cost saving could be achieved by incorporating lupin into tofu.

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Section: Resultsmentioning

confidence: 58%

Section: Yield and Moisture Content Of Tofumentioning

confidence: 60%

The Development and Sensory Acceptability of Lupin‐based Tofu

Jayasena¹,

Khu²,

Nasar‐Abbas³

2010

Journal of Food Quality

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“…The tofu yields obtained after pressing have been reported that ranged from ca. 151 to 249 g per 100 g raw soybean (wet basis) (Kim, Choi, Noh, Cho, & Suh, ; Lu et al., ; Yoon & Kim, ).…”

Section: Resultsmentioning

confidence: 99%

“…In East Asia, tofu is a very popular food and is considered to be an excellent protein source due to its high‐quality protein and digestibility (Cheng, Shimizu, & Kimura, ; No & Meyers, ). Tofu is made from soybean milk with heat treatment and coagulants; glycine and β‐conglycinin form a protein gel through their interactions (hydrogen, hydrophobic, and disulfide bonds) during heat denaturation, and divalent ion coagulants play a key role in making ionic bridges between the proteins for constructing the three‐dimensional network structure of tofu (Utsumi & Kinsella, ; Yoon & Kim, ). There are various factors affecting tofu quality, such as soybean cultivar (protein ratio), processing conditions (brix of soymilk, heating, and mixing) and coagulant; among these, the type of coagulant and its concentration are the most crucial factors for the textural property of tofu (Johnson & Wilson, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)

Jun

Jung

Jeong

et al. 2019

Food Science & Nutrition

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To find an economic use of red snow crab (Chionoecetes japonicus) shell waste, we focused on its high mineral content. To evaluate its usability as a coagulant for tofu making, the effects of the crab shell extracts on the textural and sensorial properties of the tofu samples were investigated. The crab shell powder (CSP) and ash (CSA) were used for their extract preparation, and 1%–5% acetic acid treatment led to an abundance of calcium in the resulting extracts. The tofu yields of all the acetic acid extracts were comparable with those of the commercial coagulants MgCl2 and glucono‐δ‐lactone (GDL). Furthermore, the results for the textural attributes and sensorial acceptability demonstrated that either the extract from CSP prepared with 3% acetic acid or the extracts from CSA prepared with 1% or 3% acetic acid could be used as coagulants, because all the values of the extracts were statistically equivalent to those of the MgCl2 and GDL (p < 0.05).

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“…Several studies have been conducted to evaluate sensory characteristics of tofu (Noh et al, 2005). According to Yoon and Kim (2007), the application of heat to soybeans creates tofu with a firmer texture. Lucey and Fox (1993) found that the addition of calcium increases the firmness of tofu due to a high contribution of protein particles.…”

Section: Introductionmentioning

confidence: 99%

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

2011

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The aim of this research is to evaluate the sensory texture and influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu. Samples were prepared from reconstituted soy milk (12% total solids). Calcium chloride at two different concentrations (0.3 and 0.5%) was used as a coagulant. pH, fat content, humidity and total solids were measured. Quantitative descriptive analysis was used to evaluate the sensory properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Correlations were significant (P ≤ 0.05) between cohesiveness and hardness and between pH and adhesiveness. Using correspondence analysis, the panelists described tofu to be firm and elastic when using the lowest concentration of calcium and firm, adhesive and cohesive when using the highest concentration of calcium. These results indicate that the use of low calcium concentrations (0.3 and 0.5%) increase the hardness of tofu and result in a product prone to fluidity. Of these two calcium concentrations, the lower provided a higher degree of product fluidity. The physicochemical characteristics did not change significantly with the addition of calcium chloride. These results suggest that calcium chloride could be used as an additive to improve tofu fluidity.

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Physicochemical and Sensory Properties of Tofu Prepared With Heat‐treated Soybeans

Cited by 10 publications

References 34 publications

The Development and Sensory Acceptability of Lupin‐based Tofu

The Development and Sensory Acceptability of Lupin‐based Tofu

Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)

Influence of calcium chloride concentration on the physicochemical and sensory characteristics of tofu

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