Changes of Astringent Sensation of Soy Milk during Tofu Curd Formation

Mahfuz, Abdullah Al; Tsukamoto, Chigen; Kudou, Shigenitsu; Ono, Tomotada

doi:10.1021/jf0491557

Cited by 25 publications

(13 citation statements)

References 10 publications

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“…1969b; Schaefer and Love 1992; Hou and Chang 2003). Phytate may also affect the taste of soymilk (Mahfuz et al. 2004).…”

Section: Resultsmentioning

confidence: 99%

“…Several researchers reported that coagulation of soymilk was affected by phytate content (Saio et al 1969b;Schaefer and Love 1992;Hou and Chang 2003). Phytate may also affect the taste of soymilk (Mahfuz et al 2004). The content of phytate in soybeans decreased gradually with storage time under 84% RH at 30C (Hou and Chang 2003) or under 65-85% RH at 20-30C (Thomas et al 1989).…”

Section: Chemical and Physical Characteristics Of Soymilkmentioning

confidence: 99%

See 1 more Smart Citation

Optimal Coagulant Concentration, Soymilk and Tofu Quality as Affected by a Short-Term Model Storage of Proto Soybeans

Liu

Chang²

2008

J Food Processing Preservation

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Soybeans were adjusted to water activities (Aw) from 0.60 to 0.81, and stored at 30C for up to 3 months. At 1‐month intervals, soybeans were retrieved from the storage and processed into 10.5 Brix soymilk. The optimal coagulant concentration (OCC) for making filled tofu was determined using a titration method. Other soymilk characteristics, including total solids, protein, 11 S/7 S protein ratio, phytate, titratable acidity, pH and color, were also determined. Filled tofu was prepared from each stored soybeans with the respective OCC using MgCl2 or CaCl2. With increasing Aw or storage time, the OCC decreased significantly. The decrease in OCC was significantly correlated to the difference in soymilk titratable acidity and the change in soymilk pH. Soybean storage time slightly decreased the breaking stress and apparent Young's modulus of the filled tofu, particularly the MgCl2 coagulated tofu. With increasing Aw or storage time, the lightness and yellowness intensity of both soymilk and tofu decreased, whereas their redness intensity increased. PRACTICAL APPLICATIONS Tofu and soymilk are popular soybean foods. Using optimal concentration of coagulant in soymilk is the most critical step among many steps of unit operations during tofu manufacturing for achieving high quality tofu. Improper use of coagulant can lead to product failure and therefore significant economic loss for the manufacturers. The optimal coagulant concentration varies not only with processing condition, but also with soybean materials which are affected by variety and storage conditions. Acidity, pH and food color are important quality factors to influence taste and consumer acceptance. Soybeans are subject to storage and transportation before processing. Storage length and environmental humidity are two of important factors which affect soybean quality and processing property. This study provides very important information that is useful for the soymilk and tofu manufacturers in controlling product quality through the understanding of the chemistry and processing characteristics of stored soybeans. Manufacturers can utilize the methods presented in this article to calculate the optimal coagulant concentrations to avoid product failure and to produce the best quality products.

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“…1969b; Schaefer and Love 1992; Hou and Chang 2003). Phytate may also affect the taste of soymilk (Mahfuz et al. 2004).…”

Section: Resultsmentioning

confidence: 99%

Section: Chemical and Physical Characteristics Of Soymilkmentioning

confidence: 99%

Optimal Coagulant Concentration, Soymilk and Tofu Quality as Affected by a Short-Term Model Storage of Proto Soybeans

Liu

Chang²

2008

J Food Processing Preservation

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“…The main problems facing the acceptance of these products are related to their flavor, commonly being referred to as “beany,” certain astringency and bitter taste, as well as some undesirable textural characteristics (Al Mahfuz et al . ; Chambers et al . ; Da Silva et al .…”

Section: Introductionmentioning

confidence: 99%

“…In addition to their lactose-free and reduced fat content, soy-based products are also a good source of protein and may provide health benefits for the consumer. The main problems facing the acceptance of these products are related to their flavor, commonly being referred to as "beany," certain astringency and bitter taste, as well as some undesirable textural characteristics (Al Mahfuz et al 2004;Chambers et al 2006;Da Silva et al 2012). In any case, the sensory problems of soy-based beverages or desserts increase with their soy protein content.…”

Section: Introductionmentioning

confidence: 99%

Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High‐Protein Soy Dessert

Arancibia

Bayarri

Costell

2013

Journal of Sensory Studies

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Acceptance of a new high‐protein (6.75 g/serving), citrus‐flavored, soy‐based dessert with different concentrations of sucrose (5–17%) and citrus flavor (50–350 ppm) has been optimizing using the response surface method (RSM) in conjunction with consumer segmentation and with just‐about‐right (JAR) scales. Relationships between acceptability scores and composition variables were determined for the overall consumer population (130 consumers) and for two subgroups of consumers with different preference criteria, identified by cluster analysis. While for subgroup I (44 consumers) the composition factors did not show a clear influence on acceptability, for subgroup II (86 consumers) acceptability was well explained in terms of sucrose and citrus flavor contents (R2 = 94.4). Results obtained using JAR scales showed that the main differences between both consumer subgroups were related to adequacy of citrus flavor, sweetness and consistency data. Relating JAR percentages and hedonic data provide useful information for explaining differences in hedonic scores. Practical Applications The design of soy‐based dessert formulations, with adequate protein content and good sensory quality, is important to ensure their market success. It is important to take consumer opinions into account during formulation development to obtain a marketable product. In this respect, considering possible differences in preference criteria among consumer populations and combining information provided by RSM and by JAR scales can be very useful. Such tools can help to improve product acceptance through the modification of product formulation.

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“…Therefore, many attempts to improve the unfavorable characteristics of soybean seeds have been made [2]. It's in this context that the use of soy protein isolate (SPI) as starting material has several advantages.…”

Section: Introductionmentioning

confidence: 99%

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

Murekatete

Zhang

Karangwa

et al. 2015

International Journal of Food Engineering

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Coagulants and raw materials effects on the sensory characteristics of acid and salt-induced soft tofutype gels were investigated and compared. Gels made from soybean were more whitish than the ones made from SPI with L* values between 79.743 and 80.847. Similarly, the raw materials affected more the volatile compounds composition than the coagulants. It was also established that CaSO 4 produced softer gels with hardness values varying between 104 and 145 g compare to 173 and 302 g for acidinduced gels. Salt-induced soybean gels demonstrated the highest score for beany taste (7.67), bitter taste (7.39) and mouthfeel (7.25). Correlation results depicted that the volatile compounds did not have a positive nor negative significant impact on mouthfeel of soft tofu gels; however, they were significantly correlated to beany and bitter taste. Furthermore, all free amino acids were positively correlated to beany, bitter taste and mouthfeel except cysteine. Glutamic acid, alanine, tyrosine, methionine and isoleucine free amino acids showed a significant influence on beany taste; while, glutamic acid, tyrosine, methionine and isoleucine showed a significant impact on bitter taste.

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Changes of Astringent Sensation of Soy Milk during Tofu Curd Formation

Cited by 25 publications

References 10 publications

Optimal Coagulant Concentration, Soymilk and Tofu Quality as Affected by a Short-Term Model Storage of Proto Soybeans

Optimal Coagulant Concentration, Soymilk and Tofu Quality as Affected by a Short-Term Model Storage of Proto Soybeans

Combining Cluster Analysis, Surface Response Methodology and JAR Scales to Increase Consumer Input in Optimizing Acceptability of a High‐Protein Soy Dessert

Soft Tofu-Type Gels: Relationship between Volatile Compounds and Sensory Characteristics as Affected by Coagulants and Raw Materials

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