RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD<sup>a</sup>

Miller, Carey D.; Denning, Helen; Bauer, Adelia

doi:10.1111/j.1365-2621.1952.tb16762.x

Cited by 14 publications

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“…The proximate composition of the mixtures and their ingredients are reported in Table 2. The water and calcium values for tofu were slightly lower than those reported by Miller et al (1957)) while protein, fat, and carbohydrates were higher.…”

Section: Chemical Datacontrasting

confidence: 69%

“…Tofu is a soft white cheese-like product manufactured in Hawaii from soybeans according to Japanese methods (Standal, 1963;Miller, 1933). It has no crude fiber (Miller et al, 1952) and the digestibility coefficient is high (Pian, 1930;Chiang et al, 1941). Its protein quality is comparable to milk casein (Standal, 1963), and the trypsin inhibitor is destroyed during its preparation (Chang et al, 1949).…”

Section: Methodsmentioning

confidence: 99%

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Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Standal

Kian

1968

Journal of Food Science

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SUMMARY– Using products of tropical plants taro, soybeans and coconut for carbohydrate, protein and fat, mixtures to simulate cow's milk were prepared. These were tested on rats for the quality of protein, the utilization of calcium, the effect of vitamin B, and the composition of blood and liver. Calcium retention was significantly better for the milk than for the mixtures. The quality of the protein was measured by the PER and the NPU. Coconut milk in the diet raised the NPU of the mixtures from 36.5 to 41.2 by raising the nitrogen storage in the body. Vitamin B12 raised the NPU of Poi‐II from 40.4 to 50.0 by raising both the nitrogen intake and the nitrogen storage, the latter to a greater degree. The NPU of the mixtures Poi‐II ranged from 50.0 to 51.1 and were similar to the NPU of 54.4 for Sobee, were lower than the NPU of 76.6 for Similac and 80.8 for milk. Blood hemoglobin and liver lipid and moisture of rats fed the mixtures Poi‐II and milk were similar and within the normal range. It is concluded that the mixture Poi‐II is similar to Sobee for protein quality, similar to milk for hemoglobin formation and deposition of lipid and moisture in the liver, and poorer than milk for the retention of calcium.

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Section: Chemical Datacontrasting

confidence: 69%

Section: Methodsmentioning

confidence: 99%

Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Standal

Kian

1968

Journal of Food Science

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“…107 If tofu is formed by addition of calcium salt, then the calcium content of tofu is about 170 mg/100 g, 17 ' 45 which is somewhat higher than that of cow's milk. Miller et al 45 indicated a retention of thiamin, riboflavin, and niacin of approximately 20% in the preparation of soy curd. After processing, tofu is cut into small cubes (3-cm cubes) and heated for pasteurization and for reducing the water content of the cube surface.…”

Section: Sufumentioning

confidence: 98%

Legume‐based fermented foods: Their preparation and nutritional quality

Pierson

et al. 1983

C R C Critical Reviews in Food Science and Nutrition

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Legume-based fermented foods are very popular in the Southeast Asia, the Near East, and parts of Africa. They form an appreciable part of daily diet of people as a main source of protein, calories, and certain vitamins. Preparation of legume-based fermented foods has remained to some extent an art, and their nutritional quality has been of interest to both professionals and layman. The fermentation process helps not only in improving the organoleptic quality of legumes but also enhances nutritional quality. This review examines the production of various legume-based fermented foods and critically assesses their nutritional quality.

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“…식품으로 알려지게 되었다 (1,2). 두부는 우리나라 전통식품 중의 하나로 lysine과 같은 필수 아미노산이 풍부하고 소화 율이 높아 양질의 단백질 공급원으로 널리 이용되는 식품 중의 하나이다 (3,4).…”

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Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu

Kim¹,

Shim²,

Kim³

et al. 2016

Korean Journal of Food Preservation

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The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at 4℃. After 7 days storage at 4℃, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

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RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD^a

Cited by 14 publications

References 0 publications

Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Legume‐based fermented foods: Their preparation and nutritional quality

Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu

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RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURDa

Cited by 14 publications

References 0 publications

Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Nutritive Quality of Simulated Milk Mixtures Prepared from Tropical Plant Products

Legume‐based fermented foods: Their preparation and nutritional quality

Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu

Contact Info

Product

Resources

About

RETENTION OF NUTRIENTS IN COMMERCIALLY PREPARED SOYBEAN CURD^a