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Giri, S. K.
- Process Development for Utilization of Fermented Tofu Whey as a Source of Tofu Coagulant and Antioxidants
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1 Central Institute of Agricultural Engineering, Bhopal M.P., IN
1 Central Institute of Agricultural Engineering, Bhopal M.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 296–303Abstract
Tofu whey is the liquid waste in tofu production industries, contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon and is currently discarded by the food industry. Tofu whey was reported that it was used as a growth medium for the production of lactic starters and substituting for expensive basal medium for the production of L- Lactic acid by lactic acid bacteria. In this study, fermented tofu whey (TW), a by-product of tofu industry was investigated for the preparation of tofu, micro flora and chemical changes of TW during tofu whey fermentation. The gel properties of tofu coagulated with fermented TW were also studied. During the fermentation stages the change of lactic acid bacteria (LAB) was found. The pH value, protein, carbohydrate, organic acid changes during the production of fermented tofu whey were studied. It was found that the pH value of acidic whey had a significant effect on coagulation properties of TW tofu. The microbiological findings in this study have clearly demonstrated the presence of the high counts of LAB investigated and a large amount L-lactic acid produced by LAB must have act as the main tofu coagulant.Keywords
Tofu Whey, Antioxidant, Coagulant, Fermentation,LAB
- Effect of processing condition on the quality and beany flavour of soymilk
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Authors
Affiliations
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
1 Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal 462 038, IN
Source
Current Science, Vol 109, No 6 (2015), Pagination: 1164-1171Abstract
Soymilk is a water extract of soybean and contains good-quality proteins, fat, minerals and phytochemicals. Regular use of soymilk enhances and protects human health. However, soymilk prepared by traditional method of cold-water grinding has a characteristic beany flavour which may not be acceptable to all consumers. This flavour could be minimized using appropriate processing technology. The present study shows that soymilk with almost negligible flavour could be produced using hot-water grinding and deodorization. Shelf-life of soymilk is about a week when it is pasteurized and stored in a refrigerator. The sensory quality parameters such as appearance, flavour, taste and overall acceptance of soymilk prepared by hot-water grinding followed by deodorization were good, indicating high consumer acceptance.Keywords
Beany flavour, deodorization, lipoxygenase, phytochemicals, soymilkFull Text
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Authors
Affiliations
1 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal (M.P.), IN
1 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Bhopal (M.P.), IN