Document Detail

Changes in the contents of sugars and organic acids during the ripening and storage of sufu, a traditional Oriental fermented product of soybean cubes.
MedLine Citation:
PMID:  21090680     Owner:  NLM     Status:  In-Process    
In the present study, sufu, an oriental fermented product of soybeans, was prepared by ripening the tofu cubes in Aspergillus oryzae fermented rice-soybean koji mash for 16 days at 37 °C. The sufu product was further kept at room temperature for another 30 days. Examining the changes in the sugar content revealed that stachyose, raffinose, and sucrose contents of tofu and rice-soybean koji granules decreased while levels of glucose and fructose increased during the ripening period and after storage. Glucose was the most abundant sugar detected. Four organic acids, including oxalic, lactic, acetic, and citric acid, were detected in the sufu product and koji granules after ripening. Generally, the contents of these organic acid increased as the ripening period was extended. Among them, acetic acid was the most highly detected.
Yin-Soon Moy; Cheng-Chun Chou
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't     Date:  2010-11-22
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  58     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2010 Dec 
Date Detail:
Created Date:  2010-12-15     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  12790-3     Citation Subset:  IM    
Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.
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