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J Food Sci Technol. 2010 Aug;47(4):387-93. doi: 10.1007/s13197-010-0064-7. Epub 2010 Sep 8.

Influence of natural coagulants on isoflavones and antioxidant activity of tofu.

Author information

1
Department of Food Microbiology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India.

Abstract

Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and Passiflora edulis). Total crude protein and fat contents were highest in tofu prepared using G. indica and T. indica (72.5% dbw) compared to synthetic coagulant. Tofu prepared with natural coagulants had signifi cantly higher antioxidant activity compared to synthetic coagulant. Bioconversion of isoflavone glucosides (daidzin and genistin) into their corresponding bioactive aglycones (daidzein and genistein) was observed in tofu. The difference between glucosides and aglycones contents in soy milk was significant but there was not much difference in tofu coagulated with synthetic and natural coagulants.

KEYWORDS:

Antioxidant activity; Coagulants; Isoflavones; Soy milk; Tofu

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