کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7595317 1492124 2015 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Preparation of organic tofu using organic compatible magnesium chloride incorporated with polysaccharide coagulants
ترجمه فارسی عنوان
تهیه توفو ارگانیک با استفاده از کلرید منیزیم سازگار با ترکیب کلاژن های پلی ساکارید
کلمات کلیدی
توفو آلی، گچ، کوآگولانت، کلرید منیزیم، آدامس گوار
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Organic tofu using organic compatible coagulants of magnesium chloride and three polysaccharides including carrageenan, guar gum and gum Arabic were generated. For MgCl2 coagulated tofu, carrageenan significantly increased the hardness from 969.5 g to 1210.5 g whereas guar gum (0.6 g) decreased the hardness to 505.5 g. Interestingly, gypsum and guar gum (0.6 g) increased the yield of tofu significantly. These organic compatible coagulants didn't affect most of 7S and 11S protein subunits. Importantly, the overall-acceptability of organic tofu prepared with MgCl2 combined with guar gum or gypsum was almost the same as conventional tofu made with gymsum while having more beany-flavour. Among these organic coagulants, tofu made from 0.6 g guar gum and MgCl2 mixture was the most similar to that coagulated by conventional gypsum. Thus this mixture is promising as coagulant for making organic tofu.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 168-174
نویسندگان
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