Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration

Kamizake, Neide Kiyoko Kondo; Silva, L.C.P.; Prudêncio, Sandra Helena

doi:10.1016/j.foodchem.2015.05.041

Cited by 16 publications

(19 citation statements)

References 21 publications

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“…Previous studies had suggested that physical and chemical changes in soybeans (Coodetec 214 and BRS 267) aged in NA (ambient temperature and RH (range 17.3–24.5 °C and 59–93%, respectively) for 18 months were similar to those occurring in AA (30 °C and 84% RH) for 6 months. However, the results of the present study demonstrate that the effect of AA soybeans on the sensory characteristics and acceptance of tofu was more severe than for NA ones.…”

Section: Resultsmentioning

confidence: 87%

“…However, after harvesting, a large fraction of soybeans is stored or transported from one continent to another by ship under uncontrolled environmental conditions before being processed. Soybeans can undergo physicochemical and biological changes known as aging when stored for long periods of time (≥ 1 year) at high temperature (27 °C) and RH (80%), such as in tropical climates (Brazil and India) …”

Section: Introductionmentioning

confidence: 99%

“…Texture properties play an important role in the consumer acceptance and the quality of tofu . The changes of tofu texture have been related to reduced total solids and proteins extracted from aged grains . However, reports on changes in texture are contradictory.…”

Section: Introductionmentioning

confidence: 99%

“…Soybeans can undergo physicochemical and biological changes known as aging when stored for long periods of time (≥ 1 year) at high temperature (27 ∘ C) and RH (80%), such as in tropical climates (Brazil and India). 9,10 Soybean aging damages the quality of grains (as seeds for soybean production and as raw food material for processing into various products) and their products and, consequently, this leads to the loss of their commercial value. 11 The degree of demage depends on storage conditions, on grain quality and on soybean cultivars that are more sensitive to aging.…”

Section: Introductionmentioning

confidence: 99%

“…11 The degree of demage depends on storage conditions, on grain quality and on soybean cultivars that are more sensitive to aging. 12 Studies have highlighted the browning of grains, soymilk and tofu 7,9,10,[13][14][15] ; the presence of off flavors in the grains and tofu 7,16 ; decreased pH and increased acidity in the grains and soymilk 4,8,11 ; reduced total solid and proteins extracted from grains, 6,8,15 and changes in texture and yield of tofu. 5,[8][9][10][11]15 Texture properties play an important role in the consumer acceptance and the quality of tofu.…”

Section: Introductionmentioning

confidence: 99%

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Impact of soybean aging conditions on tofu sensory characteristics and acceptance

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Section: Resultsmentioning

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of soybean aging conditions on tofu sensory characteristics and acceptance

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Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Fan,

Duan,

Huang

et al. 2023

Food Science & Nutrition

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This study investigated the effects of different processing methods on the quality and nutrition of soymilk, as well as the changes in storage stability (centrifugal sedimentation rate (CSR), viscosity, and particle size) and shelf‐life of soymilk at different storage temperatures (25°C, 35°C, 45°C, and 55°C). Results showed that soymilk processed via the repeated boiling‐to‐filtering method (RBFM) exhibited the highest protein content (3.89 g/100 g), carbohydrate content (1.27 g/100 g), and stability coefficient (0.950). The CSR and particle size of RBFM soymilk increased gradually during storage at different temperatures, while the viscosity and sensory score decreased. The correlation between the CSR and the sensory score of RBFM soymilk was the highest (R2 = .9868). The CSR was selected as the key indicator to predict the shelf‐life of RBFM soymilk. The average residual variation in RBFM soymilk shelf‐life based on the predictive model was 10.78%, indicating the strong accuracy of the model for predicting the shelf‐life of RBFM soymilk stored at temperatures ranging from 25–45°C. This study provides a theoretical basis and technological support for the development, transportation, and storage of soymilk and soymilk beverage products.

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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Raj

Chandrasekhar

Kumar

et al. 2021

Syst Microbiol and Biomanuf

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Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration

Cited by 16 publications

References 21 publications

Impact of soybean aging conditions on tofu sensory characteristics and acceptance

Impact of soybean aging conditions on tofu sensory characteristics and acceptance

Storage stability and shelf‐life of soymilk obtained via repeated boiling and filtering: A predictive model

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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