Comparison of high pressure homogenization, selective thermal denaturation and glycosylation on textural properties of green soybean (Glycine max)tofu by TOPSIS analysis. (November 2021)

• Record Type: Journal Article
• Authors: Wang, Kaili; Zhao, Xu; Li, Jinpeng; Ma, Chenglong; Sun, Dongxue; Gantumur, Munkh-Amgalan; Oh, Kwang-Chol; Jiang, Zhanmei; Hou, Juncai
• Is Part Of: Food control. Volume 129(2021)
• Publication Date: 2021-11
• Subjects: High-pressure homogenization -- Selective thermal denaturation -- Glycation -- Green soybean tofu -- TOPSIS; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2021.108185
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: Impacts of high pressure homogenization (HPH), selective thermal denaturation (STD) and glycosylation (GLY) on textural properties, water holding capacity (WHC) and yield of green soybean tofu were compared and optimal treatment was obtained by TOPSIS analysis. Firstly, the increase in HPH pressure and cycle numbers enhanced the quality of green soybean tofu. Hardness, WHC and yield of HPH-treated tofu (60 MPa, four cycles) were increased by 48.3%, 17.0%, 6.7%, respectively, compared with those untreated. Moreover, STD condition (85 °C, 10min) made hardness, WHC and yield of green soybean tofu increased by 109%, 15.4%, 21.6%, respectively. Accordingly, hardness and WHC of green soybean tofu increased and afterward declined (P < 0.05) with glucose from 0 to 2.5%, whereas it significantly increased with GLY temperature from 80 to 100 °C. Finally, through TOPSIS multi-index evaluation, STD treatment (85 °C, 10 min) was selected as the most effective way to improve textural characteristics, WHC and yield of green soybean tofu. Therefore, our research provides the optimum processing guidance for producing high-quality edible tofu, expanding the soybean products market.