Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.foodchem.2005.08.011
Title: Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu
Authors: Prabhakaran, M.P. 
Perera, C.O. 
Valiyaveettil, S. 
Keywords: Coagulant
Isoflavone
Texture
Tofu
Whey
Issue Date: 2006
Citation: Prabhakaran, M.P., Perera, C.O., Valiyaveettil, S. (2006). Effect of different coagulants on the isoflavone levels and physical properties of prepared firm tofu. Food Chemistry 99 (3) : 492-499. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2005.08.011
Abstract: The objective of this study was to understand the effect of different coagulants in their ability to retain isoflavones in prepared firm tofu. Harovinton beans were processed to obtain soymilk and a specific amount of this soymilk was coagulated using different types of coagulants for the preparation of tofu. A reversed phase high performance liquid chromatographic method was used for determining the concentration of isoflavones in tofu and whey. Quality parameters such as the texture, color and moisture of tofu, prepared from different coagulants were also determined in this study. Tofus coagulated with different coagulants were found to contain different amounts of isoflavones. Calcium sulfate was found to be the most suitable coagulant for tofu making in terms of its high yield, retention of maximum amount of isoflavones and in obtaining a firm, but not hard texture of tofu. © 2005 Elsevier Ltd. All rights reserved.
Source Title: Food Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/76012
ISSN: 03088146
DOI: 10.1016/j.foodchem.2005.08.011
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