Abstract
The use of defatted soybean flour (DSF) in food as a source of dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, as it positively affected physical and sensory properties. Therefore, differently sized DSFs were incorporated in tofu, and their impacts on physical and sensory properties were investigated in this study. Coarse DSF (Dv50 = 341.0 µm), fine DSF (Dv50 = 105.3 µm), and superfine DSF (Dv50 = 5.1 µm) were prepared by conventional sifting and jet milling. Tofu was made with a 5% addition of differently sized DSFs and without DSF (control tofu). The quality of tofu was evaluated by scanning electron microscopy, color measurement, texture profile analysis, and quantitative descriptive analysis. The tofu made with coarse and fine DSF showed negative changes in its physical and organoleptic qualities, such as reduced yields, a less pure color, a harder texture, and a rougher mouthfeel. However, the tofu made with superfine DSF showed only minimal changes in its qualities compared to the control. Therefore, superfine DSF is a promising fiber supplement that does not change the physical and sensory properties in the making of high-quality tofu.
Highlights
Tofu is a well-known Asian food made by coagulating soymilk and pressing the resulting curds into soft white blocks
The results for each are presented as the mean of the volume-weighted diameter (D[4, 3] ), the equivalent diameter at a cumulative volume of 10% (Dv10 ), the equivalent diameter at a cumulative volume of 50% (Dv50 ), the equivalent diameter at a cumulative volume of 90% (Dv90 ), and the homogeneity
The results of this study show that fibrous tofu consist of up to 5% defatted soybean flour (DSF)
Summary
Tofu is a well-known Asian food made by coagulating soymilk and pressing the resulting curds into soft white blocks. The coagulation of soymilk is done with coagulants such as CaSO4 , CaCl2 , or glucono-δ-lactone (GDL). Transglutaminase, which can catalyze the cross-linking reactions between soy proteins, is being investigated as a coagulant for tofu [1]. During the process of making tofu, soymilk is heated to 90 ◦ C. Thermal treatment is routinely used in the production of tofu to dissociate, denature, and aggregate the soy protein, inhibit microbial growth, reduce the beany flavor, and inactivate undesirable biological compounds such as trypsin inhibitors and lipoxygenase [2,3]. Tofu is a good source of protein. Its general composition is 84.6% water, 8.1% protein, 4.8%
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