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Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu

Rekha, C. R. and Vijayalakshmi, G. (2010) Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu. Journal of Food Science and Technology, 47 (4). pp. 387-393.

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Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and Passifl ora 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 isofl avone 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 signifi cant but there was not much difference in tofu coagulated with synthetic and natural coagulants.

Item Type: Article
Uncontrolled Keywords: Tofu Isoflavones Antioxidant activity Coagulants Soy milk
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Sep 2010 06:57
Last Modified: 30 Dec 2016 13:09
URI: http://ir.cftri.com/id/eprint/9727

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