Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing

Wang, Fang; Meng, Jun; Sun, Lu; Weng, Zebing; Fang, Yong; Tang, Xiaozhi; Zhao, Tuanjie; Shen, Xinchun

doi:10.1016/j.lwt.2019.108441

Cited by 35 publications

(29 citation statements)

References 29 publications

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“…It could be used in the selection of highquality soybeans. There has been some preliminary results published along these lines (Lee, Kwon, Chai, & Oh, 2017;Wang, Meng, et al, 2020;Wang, Zhang, et al, 2019). ML and AI can be leveraged to improve all aspects of tofu research, and thus has a great potential to help the community.…”

Section: Discussionmentioning

confidence: 99%

“…Because the main purpose of this study was not to study the effect of 11S:7S ratio on gel strength, but to screen and select the suitable soybean lines for tofu mak-ing, they did not use purified 11S and 7S, and other components (e.g., phenolics) may also have had an impact. Wang, Meng, et al (2020) showed that there is a significant positive correlation between the hardness of tofu and the 11S:7S ratio. Taira (1990) reviewed the status of the quality of soybeans consumed in Japan at that time.…”

Section: Storage Protein Compositionmentioning

confidence: 98%

“…Wang, Meng, et al. (2020) showed that there is a significant positive correlation between the hardness of tofu and the 11S:7S ratio. Taira (1990) reviewed the status of the quality of soybeans consumed in Japan at that time.…”

Section: Soybean Seedsmentioning

confidence: 99%

“…Wang, Luo, et al (2018) reported that in the case of microbial transglutaminase (MTGase), strong correlations were found between the hardness of gel and the content of Glu and Lys (r = .810, p < .05; r = .886, p < .01, respectively). Wang, Meng, et al (2020) did a detailed analysis of the relationship between AA contents and the sensory characteristics or texture of tofu based on 48 soybean varieties. In their study, a strong positive correlation was found between the Glu content and the hardness and chewiness (r = .366 and .367, respectively; p < .05) of tofu.…”

Section: 21mentioning

confidence: 99%

“…Wang, Meng, et al. (2020) did a detailed analysis of the relationship between AA contents and the sensory characteristics or texture of tofu based on 48 soybean varieties. In their study, a strong positive correlation was found between the Glu content and the hardness and chewiness ( r = .366 and .367, respectively; p < .05) of tofu.…”

Section: Soybean Seedsmentioning

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: Discussionmentioning

confidence: 99%

Section: Storage Protein Compositionmentioning

confidence: 98%

Section: Soybean Seedsmentioning

confidence: 99%

Section: 21mentioning

confidence: 99%

Section: Soybean Seedsmentioning

confidence: 99%

See 3 more Smart Citations

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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Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Huang

Zhao

et al. 2021

Food Science & Nutrition

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The technological applications utilized for tofu processing are diverse and complex, resulting in different yields and quality characteristics of tofu. The current study investigated the gel‐forming principle of soybean protein coagulated using fermented yellow whey (FYW) to produce tofu. The effects of several processing parameters (soybean‐to‐water ratio, boiling temperature, boiling time, and FYW content) on the yield and protein content of tofu produced by the boiling‐to‐filtering method (BFM) were studied and optimized using response surface methodology. Results indicated significant differences in yield and protein content of tofu using different processing parameters, with FYW content being the most significant (p < .05). Optimum processing parameters of the BFM were found to be: soybean‐to‐water ratio of 1:5 (kg:kg), boiling time 6.1 min, boiling temperature 105°C, and FYW content of 26%. Under optimum conditions, tofu's yield and protein content were 235.17 g/100 g and 10.60%, respectively, and these were 47.93 g/100 g and 4.16% higher than those before optimization. This study provides practical technical support and a theoretical basis for the standardized industrial production of high‐yield and high‐protein tofu.

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Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

Liu

Sun

et al. 2022

J Sci Food Agric

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BACKGROUND Tofu is rich in nutrients and contains high‐quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0–20 min, 5‐min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg−1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. RESULTS Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. CONCLUSION The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg−1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.

show abstract

Study on the tofu quality evaluation method and the establishment of a model for suitable soybean varieties for Chinese traditional tofu processing

Cited by 35 publications

References 29 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

Processing technology optimization for tofu curded by fermented yellow whey using response surface methodology

Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu

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