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Foods

Title:		The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu
Author(s):		Lu W; Zhang Y; Xiao C; Chen D; Ye Q; Zhang C; Meng X; Wang S;
Address:		"Institute of Food Science, Zhejiang Academy of Agricultural Sciences, 298 Desheng Road, Hangzhou 310021, China. College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Hangzhou Bean Food Co., Ltd., No. 18, Fengdu Road, Fengdu Industrial Park, Hangzhou 311115, China"
Journal Title:		Foods
Year:		2022
Volume:		20220519
Issue:		10
Page Number:		-
DOI:		10.3390/foods11101475
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"A large quantity of bean dregs is produced by the production of tofu and treated as animal feed or plant fertilizer, which could cause environmental pollution. The purpose of this study was to use commercially available lactone tofu to compare the effects of innovative preparation methods of high-fiber tofu, where the innovative methods used partial de-slagging followed by the addition of soybean residue cellulose to prepare high-fiber tofu. The results showed that there were no significant differences among lactone tofu samples made with 5% cellulose, 10% cellulose, or 15% cellulose and the commercially available lactone tofu during the water-holding capacity and chroma analysis. Texture indices showed that lactone tofu with 10% cellulose was similar to the commercially available lactone tofu in chewiness and hardness, and lactone tofu with 15% cellulose was similar to the commercially available lactone tofu in adhesiveness and chewiness. Magnetic resonance imaging displayed that lactone tofu with 10% cellulose had better water retention and higher moisture content. Gel electron microscopy showed that lactone tofu with 10% cellulose achieved a better gel network, and the bean dreg cellulose had less influence to a certain extent. Volatile organic compound testing by GC-IMS method indicated that the lactone tofu with 10% cellulose had more volatile organic compound content. In conclusion, these results demonstrated that lactone tofu with 10% cellulose had the best market competitiveness in ensuring the quality of high-fiber tofu"
Keywords:		Gc-ims bean dreg high-fiber tofu nuclear magnetic resonance;
Notes:		"PubMed-not-MEDLINELu, Wenjing Zhang, Yue Xiao, Chaogeng Chen, Di Ye, Qin Zhang, Cen Meng, Xianghe Wang, Shengjian eng No/the Hangzhou Agricultural and Social Developmentinitiative Design Project/ Switzerland 2022/05/29 Foods. 2022 May 19; 11(10):1475. doi: 10.3390/foods11101475"