Soymilk gelation: The determinant roles of incubation time and gelation rate

Wang, R.; Jin, Xuehua; Su, Shiwei; Lu, Yeye; Guo, Shuntang

doi:10.1016/j.foodhyd.2019.105230

Cited by 24 publications

(14 citation statements)

References 22 publications

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“…Furthermore, the hardness and water content of tofu products are varied to meet the differ-Abbreviations: A, acidic ; AA, amino acids; AI, artificial intelligence; B, basic; BOPP, biaxially oriented polypropylene; CA, calcium acetate; CAPP, cold atmospheric pressure plasma; CC, calcium chloride; CL, calcium lactate; CLSM, confocal laser scanning microscopy; COS, chito-oligosaccharide; CS, calcium sulfate; CSA, crab shell ash; CSP, crab shell powder; DN, double network; EEF, ethanol-eluted fraction; FBTE, Fu brick tea extract; GDL, glucono-δ-lactone; GIS, gastrointestinal simulated digestion; GRAS, generally recognized as safe; GYP, gypsum ; HDPE, high-density polyethylene; HEWM, high-energy wet media; HFT, high-fiber tofu; HIU, high intensity ultrasonic; HP, high-pressure; HSS, high-speed shearing; ITC, isothiocyanate; L. casei, LAB, lactic acid bacteria, Lactobacillus casei; L. plantarum, Lactobacillus plantarum; LABlactic acid bacteria; LBL, layer-by-layer; LDPE, low-density polyethylene; LOX, lipoxygenase; MAP, modified atmosphere packaging; MC, magnesium chloride; MDF, micro-scaled dietary fibers; ML, machine learning; MS, magnesium sulfate; MTGase, microbial transglutaminase; NDF, nano-scaled dietary fibers; NGR, nigari; NS, nisin; OCC, optimum coagulant concentration; PAW, plasma-activated water; SBP/SG, sugar beet pectin/soy glycinin; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis; SEM, scanning electron microscope; SPI, soy protein isolate; SS, covalent disulfide; TG, Transglutaminase; TMC, trimagnesium citrate; TPA, texture profile analysis; W/O, water-in-oil; WHC, water holding capacity; WSF, whole soybean flour. ent needs and expectations of customers with respect to mouthfeel, texture, and taste (Wang, Jin, Su, Lu, & Guo, 2019). Tofu manufacturing produces many by-products, some of which are traditionally used, whereas others are currently studied to find their potential usage.…”

Section: Introductionmentioning

confidence: 99%

“…As shown in Table 1, tofu products can be classified into firm/soft tofu, packed/pressed tofu, and fermented tofu based on product characteristics and the different coagulants used during the tofu‐making process (Dey, Prasad, Kaur, Singh, & Luwang, 2017; Shurtleff & Aoyagi, 2013; Zhang et al., 2018). Furthermore, the hardness and water content of tofu products are varied to meet the different needs and expectations of customers with respect to mouthfeel, texture, and taste (Wang, Jin, Su, Lu, & Guo, 2019). Tofu manufacturing produces many by‐products, some of which are traditionally used, whereas others are currently studied to find their potential usage.…”

Section: Introductionmentioning

confidence: 99%

“…Processing conditions and food packaging are extrinsic factors. Previous studies have shown that the diversity of soybean seeds, composition of protein, pH, high pressure, heating, different types of coagulant, and scale of processing can significantly affect the quality of the final tofu (Wang, Jin, et al., 2019; Zhang et al., 2018). Although some researchers have discussed the relationship between tofu quality and these intrinsic/extrinsic factors, most of these discussions are limited and not comprehensive.…”

Section: Introductionmentioning

confidence: 99%

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Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Tofu products: A review of their raw materials, processing conditions, and packaging

Regenstein

Teng

et al. 2020

Comp Rev Food Sci Food Safe

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“…The physical, textural, and sensory properties of the obtained tofu are affected by multiple factors that can be classified as intrinsic (i.e., composition of soya seeds) and extrinsic (i.e., processing conditions and packaging) factors [11][12][13]. The most critical step in the processing is the coagulation phase, which involves the selection of a coagulant [6,[14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects

Zeppa

Tedesco

Bertolino

et al. 2021

Foods

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Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.

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“…It has a soft texture and is often consumed as dessert. Several researches on tofu have been studied such as determination the role of incubation time and gelation rate in soymilk gelation process [3], development of calcium fortified tofu [4]. Effort to produce tofu-liked product from other protein source i.e.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)

2020

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This study was aimed to develop an albumen pudding by application and optimization of gelatin and carrageenan as food additives using response surface methodology (RSM). Albumen pudding was produced from 55% (v/v) albumen concentration. Effect of concentrations of gelatin (2, 4 and 6% (w/v)) and carrageenan (0.3, 0.5 and 0.7% (w/v)) on pudding’s physical and sensorial properties was investigated. Results revealed that a concentration of food additives correlated with syneresis, springiness, hardness, firmness and overall liking scores (R2= 0.932, 0.821, 0.956, 0.854 and 0.864, respectively). The higher gelatin and carrageenan concentrations added, the lower syneresis, springiness, hardness, firmness and overall liking scores were observed. The overall liking score ranged from 5.9-6.7 (slightly-liked to moderately-liked) compare to 7.5 (moderately-liked) of the control sample. From RSM analysis, the suitable concentrations of gelatin and carrageenan were 1.5-5.6% (w/v) and 0.25-0.61% (w/v), respectively.

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Soymilk gelation: The determinant roles of incubation time and gelation rate

Cited by 24 publications

References 22 publications

Tofu products: A review of their raw materials, processing conditions, and packaging

Tofu products: A review of their raw materials, processing conditions, and packaging

Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects

Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM)

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