Open AccessEffects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu
Author(s) -
Kenji Matsui,
Saki TAKAKI,
Kazuko Shimada,
Makita Hajika
Publication year - 2011
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.100651
Subject(s) - anaerobic exercise , food science , flavor , chemistry , biology , physiology
Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.
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