Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

Kyo Yeon Lee, Md Shafiur Rahman, Ah Na Kim, Khalid Gul, Sung Won Kang, Jiyeon Chun, William L. Kerr, Sung Gil Choi

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The objective of this study was to test the yield and quality of low-fat tofu (LFT) using defatted soy flour (DF) treated by supercritical-CO2 (SC-CO2) and hexane. Characteristics such as yield, textural attributes, color values, microstructure and storage stability of LFTs were measured and compared. SDS-PAGE showed that DF-SC had no protein denaturation, while DF-H had substantial denaturation. DF using SC-CO2 (DF–SC) had higher soluble solids (51.89 g/100 g) in soy milk than in the control (40.58 g/100 g) or that treated by hexane (DF–H, 23.10 g/100 g). DF–SC resulted in remarkably higher tofu yield (g/100 g soy flour) with values of 535.47, followed by 385.23 for the control, and 351.23 for DF–H. Tofu made from DF-SC had a softer texture than the other tofus, likely due to the relatively high moisture content. SEM images showed that tofu from DF-SC had uniform and homogenous microstructure with a dense protein network. The DF-SC tofu also had higher oxidative and microbiological stability than the control and hexane–treated tofu. SC-CO2 treatment results in higher tofu yield with a softer texture and homogenous microstructure, increased shelf-life and with significant reduction of microbial contamination.

Original languageEnglish
Pages (from-to)237-243
Number of pages7
JournalLWT
Volume100
DOIs
Publication statusPublished - Feb 1 2019

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Keywords

  • Defatted soy flour
  • Hexane
  • Low-fat tofu
  • Quality characteristics
  • Supercritical-CO

ASJC Scopus subject areas

  • Food Science

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