Details

Autor(en) / Beteiligte

• Rosset, Michele
• Prudencio, Sandra Helena
• Beléia, Adelaide Del Pino

Titel

Viscozyme L action on soy slurry affects carbohydrates and antioxidant properties of silken tofu

Ist Teil von

• Food science and technology international, 2012-12, Vol.18 (6), p.531-538

Ort / Verlag

London, England: SAGE Publications

Erscheinungsjahr

2012

Quelle

MEDLINE

Beschreibungen/Notizen

• 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.