Evaluating the effect of different processing methods on fermented soybean whey-based tofu quality, nutrition, and flavour

Huang, Zhanrui; Liu, Haiyu; Zhao, Liang; He, Weidong; Zhou, Xian Yan; Chen, Hao; Zhou, Xiaohu; Zhou, Jinsong; Liu, Zhongxiang

doi:10.1016/j.lwt.2022.113139

Cited by 15 publications

(9 citation statements)

References 55 publications

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“…The protein and fat stability of soymilk may be destroyed during high‐temperature storage, which causes the aggregation or fusion of free fat globules and protein particles in soymilk (Peng et al., 2016 ), leading to an increase in particle size. However, the charges and potential energies between proteins, fats, carbohydrates, and other macromolecules in soymilk change, resulting in particle collision or aggregation (Huang et al., 2022 ; Lu et al., 2013 ). Higher temperatures increase the collision frequency and aggregation, which increase soymilk particle size and volume.…”

Section: Resultsmentioning

confidence: 99%

“…The larger the stability coefficient, the more stable the soymilk system is, which indicates that RBFM soymilk is more uniform and stable (Pires et al, 2003;Yang et al, 2016). Yu et al (2015) and Huang et al (2022) have reported that the RBFM may facilitate the dissolution of polysaccharides and phospholipids, and thus ensure that solid dispersions and liquid emulsions form a solid and stable multi-component complex with good emulsification characteristics. It not only effectively prevents fat polymerization and the formation of large floating oil bodies but also prevents protein precipitation, thus enhancing the stability and CDR of soymilk (Fan et al, 2020;Huang, He, et al, 2021).…”

Section: Effects Of Different Processing Methods On the Physical Prop...mentioning

confidence: 99%

“…Therefore, monitoring the quality of soymilk is key to the development of soybean products industrially. Soymilk processing technology is complex and diverse, and includes soaking, grinding, boiling, filtering, and other methods (Huang et al., 2022 ; Kumar et al., 2021 ; Zhang et al., 2021 ). Different pulping methods not only play a decisive role in the extraction of nutrients and sensory scores but also have a significant impact on the stability of soymilk (Nik et al., 2009 ; Yu et al., 2015 ).…”

Section: Introductionmentioning

confidence: 99%

“…Different pulping methods not only play a decisive role in the extraction of nutrients and sensory scores but also have a significant impact on the stability of soymilk (Nik et al., 2009 ; Yu et al., 2015 ). Three methods have been used to produce soymilk based on boiling and filtering: filtering‐to‐boiling method (FBM), boiling‐to‐filtering method (BFM), and repeated boiling‐to‐filtering method (RBFM; Huang et al., 2022 ).…”

Section: Introductionmentioning

confidence: 99%

“…The BFM yielded significantly fewer liposomes. We reported previously that the tofu produced via RBFM has better flavor, higher nutritional content, and the highest stability than that generated via FBM (Huang et al, 2022). Therefore, further studies are needed to investigate the changes in storage stability of soymilk produced via RBFM and establish a model to predict its shelf-life.…”

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confidence: 99%

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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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Section: Resultsmentioning

confidence: 99%

Section: Effects Of Different Processing Methods On the Physical Prop...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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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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Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions

Xia,

Yang,

Zhu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe increasing attention toward frozen soy‐based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post‐freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC‐S, MC‐S and CS‐S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel.RESULTSThe formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller \ gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC‐induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β‐turns to β‐sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the cross‐linking between soymilk gel protein, increasing the content of disulfide bonds.CONCLUSIONThe quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions . After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein‐water interactions into protein‐protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores.This article is protected by copyright. All rights reserved.

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Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

Chen,

Ma,

Jiang

et al. 2024

J Sci Food Agric

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BackgroundEnergy‐saving and low‐carbon baking processes, as well as the need to determine the flavor‐forming mechanisms of baked dried tofu, were becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds.ResultsThe results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process caused by the uniform infrared radiation from the upper and lower radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by HS‐SPME‐GC–MS and 13 substances, including 1‐hexanol, 1‐octen‐3‐ol, 1‐pentanol, heptanal, nonanal, hexanal, (E,E)‐2,4‐decadienal, (E,Z)‐2,4‐decadienal, octanal, (E)‐2‐octenal, (E)‐2‐nonenal, 2‐heptanone, and 2‐pentyl‐furan, were confirmed as key aroma compounds. Moreover, the amino acids including aspartic, glutamic, isoleucine, lysine, and arginine acid and fatty acids including butyric, caprylic, capric, tridecanoic, stearic, oleic, and linolenic, were responsible for the unique flavor of the CIR baked dried tofu.ConclusionsConsequently, the findings can provide the scientific basis for manufacturers to achieve precise quality control and large‐scale production of CIR baked dried tofu products.This article is protected by copyright. All rights reserved.

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Evaluating the effect of different processing methods on fermented soybean whey-based tofu quality, nutrition, and flavour

Cited by 15 publications

References 55 publications

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

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

Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions

Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties

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