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Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ciabotti, Sueli Barcelos, Maria De Fátima Píccolo Pinheiro, Ana Carla Marques Clemente, Paulo Roberto Lima, Maria Aparecida Correa |
| Copyright Year | 2007 |
| Abstract | The overall objective of this study was to select a process for producing soybean milk and curd (tofu) that results in a pleasant-tasting product. The specific objective was to ascertain how bleaching and nonbleaching of conventional soybeans, prior to soaking, affects the physical and sensorial characteristics of the soymilk and tofu, and to compare the color, taste, appearance and texture of soymilk and tofu obtained from unbleached soybeans (BRS 133 cultivar), from bleached soybeans (BRS 133 cultivar), and from lipoxygenase-free soybeans (BRS 213 cultivar). The bleaching process was found to be indispensable to enhance the flavor of soybean milk. Bleaching did not affect the appearance or color of soybean milk in comparison with lipoxygenase-free soybean milk, but the used of bleached soybeans negatively affected the flavor, texture and appearance of tofu, although its color was not affected. |
| Starting Page | 643 |
| Ending Page | 648 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.1590/S0101-20612007000300033 |
| Alternate Webpage(s) | http://www.scielo.br/pdf/cta/v27n3/a33v27n3.pdf |
| Alternate Webpage(s) | https://doi.org/10.1590/S0101-20612007000300033 |
| Volume Number | 27 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
