The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production

Sitanggang, Azis Boing; Alexander, Ronald; Budijanto, Slamet

doi:10.1007/s13197-020-04503-5

Cited by 13 publications

(11 citation statements)

References 30 publications

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“…Previous studies have described that TLP formation is induced by achieving the isoelectronic point of soymilk proteins in GDL addition ( Cavallieri & da Cunha, 2008 ; Ringgenberg et al., 2013 ), CaSO 4 addition ( Ono et al., 1993 ) and other organic acid coagulants ( Cao et al., 2017 ; Sitanggang et al., 2020 ). In the present study, direct comparisons between MgCl 2 and GDL addition indicated that the TLP formation with GDL addition is induced by the achievement of the isoelectronic point, which has been reported to be 5.8 ( Ringgenberg et al., 2013 ); however, the TLP formation is not related to the isoelectronic point when MgCl 2 is used as the coagulant ( Figure 5 ).…”

Section: Discussionmentioning

confidence: 99%

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

Arii

Sano

Nishizawa

2021

Heliyon

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Tofu is produced by adding a coagulant such as MgCl 2 and glucono-δ-lactone (GDL) in soymilk. However, the molecular mechanism of tofu formation by adding these coagulants has been compared between the results obtained under different conditions. In this study, the formation of a tofu-like precipitate (TLP) by adding GDL was directly compared with that formed by adding MgCl 2 under the same conditions except for the coagulants. The effects of both the coagulants were almost the same on the changes in the precipitate weight, supernatant protein concentration, and urea-soluble protein concentration, indicating that a common contributing factor induces TLP formation. However, the effects of the coagulants on pH were largely different, suggesting that pH reduction is not an absolute requirement in TLP formation induced by adding MgCl 2 . Moreover, the findings of this study revealed that the decrease in the surface charge of soymilk proteins is a common initiation factor for TLP formation, whereas the intermolecular hydrophobic interaction is an important factor for the formation of urea-insoluble precipitates. Overall, these findings will be useful in discovering new coagulants to enhance the quality characteristics of tofu.

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Section: Discussionmentioning

confidence: 99%

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

Arii

Sano

Nishizawa

2021

Heliyon

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“…The mixture was then incubated in the darkroom for 60 min prior to absorbance monitoring at 515 nm, and the calculation of the inhibition was performed (Munarko et al ., 2020). Ascorbic acid was used as a standard curve, and the antioxidant capacity was reported as ascorbic acid equivalent (AAE) per 100 g dry weight (Sitanggang et al ., 2020a,c). The inhibition was calculated by the following formula (eqn 1):

% inhibition = \frac{(A control ‐ A sample)}{A control} \times 100

…”

Section: Methodsmentioning

confidence: 99%

Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

Munarko

Sitanggang

Kusnandar

et al. 2021

Int J of Food Sci Tech

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Summary Germination of brown rice can be completed by full soaking and partial soaking methods. This study aimed to analyse the influence of germination methods on the bioactive accumulations in germinated brown rice (GBR). Germination was conducted in four treatments: (i) membrane reactor with full (RFS) and (ii) partial soaking method soaking (RAG), (iii) manual soaking for complete germination (MFS) and (iv) partial manual soaking in combination with atmospheric germination (MAG). The results showed that soaking BR in membrane reactor accelerated the shoots' growth and increased GABA (γ‐aminobutyric acid) content compared with the manual soaking method. The RAG treatment achieved higher GABA content (up to 125 mg/100 g), total phenolic and flavonoid content, and antioxidant activity than other germination methods. The main finding of this research indicates that membrane reactor effectively enhances the growth of sprouts. The combination of partial soaking in membrane reactor and atmospheric germination (RAG) is a suited method to increase GABA accumulation in GBR.

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“…The mixture was incubated for 30 min in a dark room before analyzed using UV-Vis spectrophotometer Genesys™ 150 (Thermo Fischer Scientific, Massachusetts, USA) at a wavelength of 517 nm. Ascorbic acid was used to construct the linear regression (r 2 =0.996), and the antioxidant capacity was expressed as mg ascorbic acid equivalent antioxidant capacity (AEAC) per 100 g sample (19).…”

Section: Measurement Of Antioxidant Capacitymentioning

confidence: 99%

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Sitanggang

Joshua

Munarko

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study was to investigate the influence of germination methods on functional properties of GBR and evaluate the process feasibility. Experimental approach. Brown rice of IPB 3S was germinated in three (3) different methods, such as (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. Results and conclusions. The application of the membrane reactor for producing germinated brown rice could maintain the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the concentration of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg sample) than brown rice (36.82 mg/100 mg sample), and also higher than that of the other two soaking methods. The γ-oryzanol concentrations and the antioxidant capacities of GBR resulted from the three soaking methods were fluctuated, ranging from 32 to 38 mg/100 mg sample and 18 to 28 mg AEAC/100 g sample, respectively. Within this study, germination could also slightly reduce the transition temperatures of GBR starch gelatinization (to = 73-74 °C, tp = 76-77 °C, and tc = ~ 80 °C). In conclusion, the production of germinated brown rice in the membrane reactor could enhance the γ-aminobutyric acid content of germinated brown rice and reduce wastewater production. Therefore, the production of germinated brown rice in the membrane reactor is considered more feasible. Novelty and scientific contribution. This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with better enhancement in bioactive compounds, especially γ-aminobutyric acid, and minimizing wastewater production.

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The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production

Cited by 13 publications

References 30 publications

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

Direct comparison of the tofu-like precipitate formation by adding different coagulants: magnesium chloride and glucono-δ-lactone

Effect of different soaking and germination methods on bioactive compounds of germinated brown rice

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

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