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Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
Author(s) -
Hou H. J.,
Chang K. C.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09622.x
Subject(s) - food science , titratable acid , chemistry , yield (engineering) , phytic acid , degradation (telecommunications) , hydrolysis , biochemistry , materials science , metallurgy , telecommunications , computer science
Soybeans stored under 4 conditions were analyzed for the degradation of phytate and its effects on tofu qualities. Phytate in soybeans was hydrolyzed significantly under the adverse conditions for 9 mo, but decreased slightly under 3 mild conditions for 18 mo. Phytate degradation contributed to an increase in titratable acidity. When the phytate contents of soymilk were selectively reduced by 11.3% and 17.5% by phytase, while other components remained unchanged, tofu yield increased significantly but texture became softer. Tofu yield decreased and hardness increased in beans stored in the adverse conditions. Phytate degradation during adverse storage played a minor, indirect role in the deterioration of soybeans for tofu making.