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

2 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

Fingerprint

Soy Foods
tofu
soy flour
Hexanes
Flour
hexane
Fats
lipids
microstructure
texture
Soy Milk
Protein Denaturation
soymilk
microbial contamination
total soluble solids
denaturation
Polyacrylamide Gel Electrophoresis
shelf life
Color
water content

Keywords

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

ASJC Scopus subject areas

  • Food Science

Cite this

Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane. / Lee, Kyo Yeon; Rahman, Md Shafiur; Kim, Ah Na; Gul, Khalid; Kang, Sung Won; Chun, Jiyeon; Kerr, William L.; Choi, Sung Gil.

In: LWT, Vol. 100, 01.02.2019, p. 237-243.

Research output: Contribution to journalArticle

Lee, Kyo Yeon ; Rahman, Md Shafiur ; Kim, Ah Na ; Gul, Khalid ; Kang, Sung Won ; Chun, Jiyeon ; Kerr, William L. ; Choi, Sung Gil. / Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane. In: LWT. 2019 ; Vol. 100. pp. 237-243.
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