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

Murekatete, Nicole; Zhang, Caimeng; Karangwa, Eric; Hua, Yufei

doi:10.1515/ijfe-2015-0007

Cited by 5 publications

(3 citation statements)

References 55 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, it was inferred that after the denaturation of soy protein by heating, the protein chain was unfolded, exposing hydrophobic region so that the protein molecule exhibited more negative charges (Kohyama et al, 1995). This generated a strong electrostatic repulsion between molecules, rendering the soy protein as difficult to approach and unable to coagulate (Murekatete et al, 2014b; Murekatete et al, 2015; Hsia et al, 2016). However, after the acid slurry was added, soy protein could coagulate under the influence of three factors.…”

Section: Resultsmentioning

confidence: 99%

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Zhang

et al. 2019

Front. Microbiol.

View full text Add to dashboard Cite

Tofu processing generates large quantities of whey as waste water. Although naturally fermented whey serves as a coagulant, the critical constituents remain unknown. High-throughput sequencing identified predominant Lactobacillus in the naturally fermented acid slurry. Lactobacillus casei YQ336 with high coagulating ability and lactic acid production was isolated and its soy protein coagulating mechanism was determined. The acid in YQ336 fermented acid slurry lowered soy milk pH and reduced negatively charged groups of denatured soy protein, leading to coagulation. Acid slurry metal ions also promoted pH decline; moreover, YQ336-produced protease might partially hydrolyse soy protein, further promoting coagulation. Thus, organic acids, metal ions, and enzymes together promote coagulation, with the former acting as the main contributing factor. This study will pave the way for future industrial application of L. casei YQ336 in acid slurry tofu processing and food manufacturing, thereby potentially reducing resource waste and environmental pollution.

show abstract

Section: Resultsmentioning

confidence: 99%

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Zhang

et al. 2019

Front. Microbiol.

View full text Add to dashboard Cite

show abstract

“…The focus of research and development of soy-based dairy alternatives focuses on the improvement of mouthfeel in order to increase the creamy perception of these prod-ucts [9][10][11]. According to literature [12,13], the creaminess of a product is related to the presence of fat and thickeners, and is linked to its viscosity and lubricating properties.…”

Section: Introductionmentioning

confidence: 99%

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

Isusi

Puga

Schaaf

2022

Foods

View full text Add to dashboard Cite

Soy-based yoghurt alternatives are nowadays preferred by consumers. However, they are often perceived as too firm or too soft, sandy, or fibrous. In order to improve this, fibres, especially as in form of microgel particles (MGP), and fats are added to the soy matrix to create a creamy mouthfeel. Both fat and pectin-based MGP can interact with each other and with the protein matrix, creating different microstructures. This can influence the rheological and tribological properties of plant-based protein gels. This works focuses on the effect droplet stabilisation (coconut oil) on the rheological and tribological behaviour of the fermented stirred soy protein gels. For this, fat droplets were stabilised with MGP, SPI, or a mixture of both. Whilst the rheological behaviour remained unchanged for all investigated samples, the tribology of the samples depended on the emulsifier used. The addition of fat decreased the traction coefficient compared to the reference samples without fat. Even though all samples had the same fat content and identical droplet sizes, differences were observed in their lubricating properties. Droplets stabilised solely with SPI presented the best lubricating properties, as indicated by the lowest traction coefficient. Samples stabilised with MGP (or in mixture with SPI) caused higher friction.

show abstract

“…Tofu is an affordable source of protein but is often rejected because of the beany flavour. Previous study had reduced this flavour by using Soy Protein Isolate as an alternative to soya beans ( 1 ) . Therefore, the focus of this project was to reduce the intensity of beany by flavour application.…”

mentioning

confidence: 99%

The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose

Zaini

Al-Kateb

Baines³

et al. 2017

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Tofu is an affordable source of protein but is often rejected because of the beany flavour. Previous study had reduced this flavour by using Soy Protein Isolate as an alternative to soya beans (1) . Therefore, the focus of this project was to reduce the intensity of beany by flavour application. To establish this flavoured-tofu, cracker-like process flavour was prepared as cracker is a generally-known snack (2) . The successful fraction of flavour incorporated into tofu were compared with the tofu immersed in water and if succeed, might indirectly deliver positive impact to the nutritional society.The processed flavour was prepared under conventional thermal treatment (CTP) and high-pressure high-temperature treatment (HTHP), analysing the volatile compounds using headspace-gas-chromatography coupled with mass-spectrometry. The two thermal treatment was proved to have different physical characteristics (3) . The sensory analysis of flavoured-tofu was carried out using Quantitative Descriptive Analysis by 10 semi-trained panellists, evaluated using a two-way ANOVA and SPSS statistical software.The maillard reaction product from processed flavour resulted in different melanoidin intensity (CTP > HTHP) (differences not shown). Based on sensory result, the incorporation resulted in seven significantly higher attributes, out of the total of sixteen attributes (F-assessors > F-tabulated) (Fig. 1). Among these attributes, only two attributes (cracker taste and sweetness) were significantly different, P = 0·033 (between controlled and HTHP-TOFU) and P = 0·001 (controlled and CTP), P = 0·006 (controlled and HTHP) for respective attributes. The flavour prepared under HTHP was successfully incorporated into tofu compared to controlled-tofu (P < 0·05) and no differences were observed between the two thermal treatments (P > 0·05).In a flavour application, thermal treatment is a sub-factor that contributes to the process flavour; HTHP treatment being more effective in infusing the flavour than CTP. Although the cracker-like flavour managed to improve the flavour, it did not, however, manage to reduce the beany flavour.

show abstract

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

Cited by 5 publications

References 55 publications

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Naturally Fermented Acid Slurry of Soy Whey: High-Throughput Sequencing-Based Characterization of Microbial Flora and Mechanism of Tofu Coagulation

Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent—Soy Protein vs. Pectin Microgels—On Gel Microstructure, Rheology and Tribology

The thermally induced reaction of cracker-like aroma characteristic resulting from proline, glycine and valine with D-glucose and lactose

Contact Info

Product

Resources

About