Document Detail


Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu.
MedLine Citation:
PMID:  23175782     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
This study investigated the enzymatic treatment of soy slurry using Viscozyme L to hydrolyze the carbohydrates. The optimum temperature of Viscozyme L action was 55 °C. The increase of glucose and galactose content in tofu (1.36 and 0.19 g/100 g, respectively) confirmed the Viscozyme activity on soy slurry when compared to the control. The treated tofu had more total phenolics than the control (173 and 161 mg gallic acid equivalents/100 g freeze-dried tofu, respectively) and higher antioxidant activity by the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 1,1-diphenyl-2-picryhydrazyl,2,2-diphenyl-1-picryhydrazyl radical tests. Total reducing sugar (glucose equivalents) content in treated tofu was approximately four times higher than that in the control under the optimum conditions (30 Fungal Beta-Glucanase units/10 g solids, 55 °C, 30 min). The tofus differed in the sensory analysis for soy odor and surface uniformity, but there was no preference for one over the other.
Authors:
Michele Rosset; Sandra Helena Prudencio; Adelaide Del Pino Beléia
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  18     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-11-23     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  531-8     Citation Subset:  IM    
Affiliation:
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Caixa Postal 6001, Londrina, PR, Brazil.
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