Kazuo Nagasawa
Angewandte Chemie International Edition,
January 15, 2018, Letnik:
57, Številka:
3
Journal Article
Recenzirano
“My favorite saying is que sera sera. My favorite food is tofu, which is marvelous in combination with Japanese Sake ...” This and more about Kazuo Nagasawa can be found on page 618.
To improve the water retention capacity and texture stability of tofu induced by glucose-δ-lactone (GDL) during frozen storage, the effect of adding polysaccharide was evaluated in this study. The ...results showed that when 3% curdlan was added, the water retention of tofu frozen at −18 °C for 4 weeks (64.42%) closely resembled that of unfrozen tofu (66.16%). Simultaneously, the texture of the tofu was notably conserved in comparison to the fresh tofu, and the gel network exhibited a persistent density and uniformity. There is a discernible difference between the freezing and thawing onset points of tofu with the incorporation of curdlan gum, and curdlan combines with water to fill in the interstitial spaces and pores of the protein network, which effectively hinders the migration and flow of water. Further infrared studies demonstrated that the hydrogen bonds in the network were strengthened, which contributed to the stability of the tofu structure integrity. Meanwhile, the further cross-linking of protein molecules in the gel network and the formation of rough networks during the freezing process were prevented. This study reveals that curdlan forms a robust, tightly bound association with water, generating an intricate and interwoven network alongside soymilk protein aggregates, empowering the frozen tofu to effectively retain its quality and texture, closely resembling that of the fresh tofu.
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•The incorporation of curdlan enhanced the antifreeze ability of tofu.•The beneficial impact is substantial when the curdlan content approaches 2%.•The incorporation of curdlan inhibited water mobility and migration.•Hydrogen bonding promoted the formation of dual-network hydrogels.
Tofu is one of the products made from soybeans that a sizable portion of people in a larger society consume. There are several ways to make tofu, from conventional to modern. The conventional tofu ...production process generates a lot of waste. Many of the researchers have explored numerous strategies to handle tofu waste in a way that minimizes its harmful influence on the environment. However, in many cases, the environmental impact is simply transferred from one process to another during the treatment of tofu waste. As a result, the whole tofu-making process requires an evaluation of the effects. Among these approaches is life cycle assessment (LCA). The study discovered that energy use was the primary factor leading to environmental impacts. Burning firewood for energy resulted in 55.61 kg of carbon dioxide equivalent. The emission value has been reduced to 32 kg CO₂ eq and 28 kg CO₂ eq, respectively, according to the findings of simulations by utilizing biogas and natural gas as fuels.
Background: The prohibition of the addition of formalin in food is carried out because it is dangerous to health. People generally find it challenging to carry out formalin checks on food, which are ...usually carried out in laboratories because they use chemicals. Another way to test formalin can use natural ingredients that contain anthocyanins. Anthocyanins are a group of pigments, namely flavonoids. These flavonoids are commonly found in plant parts such as fruits and flowers and other parts such as the skin of shallots.
Objective: This study aimed to determine the formalin test with shallots peel extract.
Methods: An experimental research design was used in this study using colorimetric, which took anthocyanin extract from the skin of the shallots, and the extract was tested again on formalin tofu to see the color change.
Results: Shallots peel extract was tested with an Ultraviolet Visible spectrophotometer instrument, and the results showed the presence of anthocyanins in the extract.
Conclusion: Formalin testing with shallots peel extract can be done, but we must pay attention to the extraction process so that maximum results can be obtained.
The aim of the research was observing the effect of substituting chicken meat as main material in nugget production with tofu on nugget quality and its production cost. The research ...was design in Complete Random Design with four compositions of c hicken meat and tofu as nugget production material, i.e., A=100% chicken meat; B= 85% chicken meat and 15% tofu; C=70% chicken meat and 30% tofu; D = 55% chicken meat and 45% tofu. Nugget quality tested based on its water content and cooking loose. The eco nomical value of substituting chicken meat with tofu tested based on its production cost reduction and Break Event Point at each material composition. The result showed that substituting chicken meat with tofu was very significantly affected the nugget wat er content (P<0.01), and was significantly affected its cooking loose (P<0.05). Moreover, the production cost and break event point was lower with the higher proportion of tofu in material. However, the optimum quality and production cost of the nugget was at 85% chicken meat and 15% tofu.
The tofu craftsmen have not processed the liquid waste produced and disposed of the liquid waste directly into the waters as a result, the water quality has decreased. Tofu liquid waste has BOD ...(Biological Oxygen Demand), COD (Chemical Oxygen Demand), and TSS (Total Suspended Solid) exceeding the permitted quality standards. Treatment of tofu liquid waste needs to be done before being disposed of, one of which is by using coagulant. The purpose of this research is to know the value of BOD, COD, TSS, and pH of tofu liquid waste before and after the addition of PAC. The study was conducted by varying the concentration of PAC (10 mg/L, 30 mg/L, and 75 mg/L). The test results show that the tofu liquid waste has a BOD value of 3,890 mg/L, COD 9558.7 mg/L, TSS 2,905 mg/L, and a pH of 3.7. The use of PAC as a coagulant reduced the values of BOD, COD, TSS, and pH. PAC concentration of 75 mg/L can reduce BOD, COD, TSS, and pH values to 3,015 mg/L, 6,900 mg/L, 840 mg/L, and 3.59, respectively.
As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of ...numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
European tofu manufacturers are becoming more and more interested in locally grown soybeans. A prerequisite for the development of European tofu cultivars is to improve our understanding of how the ...environment and genetics affect soymilk and tofu quality, as well as how quality and agronomic traits are correlated. This study was based on 215 recombinant inbred lines derived from two populations and grown at three locations that were evaluated for tofu traits in a bench‐scale tofu laboratory. The heritabilities of most of the evaluated tofu traits were moderately high with h2 > 0.6. We observed significant genotypic variance components, but an even stronger contribution of the location. The network analysis of the evaluated traits was population‐dependent; however, the tofu traits were not associated with any of the agronomic traits. Collectively, our results indicate the potential to improve tofu‐related traits in European soybean. The bench‐scale tofu production method provides a valuable tool to test soybean lines in breeding programmes; however, the method needs to be further improved and automated to minimize errors due to the laboratory staff.
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial ...production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high‐quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high‐fiber tofu using Okara (the major by‐product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high‐efficient tofu production, new developments and applications in production technology, such as ultrasound and high‐pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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