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Biotechnology
  Year: 2018 | Volume: 17 | Issue: 1 | Page No.: 44-53
DOI: 10.3923/biotech.2018.44.53
Quality Attributes and Antioxidant Compounds of the Developed Spreadable Tofu Blends
Shafika Abd El-Hamid Zaki , Abeer Fouad Zayan, Hala Mahmoud Nagi and Amira Saber Abd El-Salam

Abstract:
Background and Objective: The use of soy as food ingredient has recently grown in food industry as a result of its health benefits, technological and functional properties. The objective of the research was to prepare functional products of spreadable tofu. Materials and Methods: Six formulated spreadable tofu with different flavors were prepared: Control without addition and with chopped green olives, ground black pepper+chopped green peppers, sugar, guava pulp and peach pulp. The spreadable tofu blends were subjected to chemical, physiological, microbiological and sensory evaluation to ensure different qualities. Results: Results demonstrated slight differences among treatments within the ranges of moisture, protein, fat, ash and carbohydrates. The antioxidants’ activities varied from 66.98-80.80%. Total isoflavones fluctuated between 2181 and 3259 μg g–1. All products were high in genistein, daidzein and low in isoformntine, biochainine. The highest percentages of phenolic compounds were ellagic, benzoic, catechin, pyrogallol, ferulic, naringin, hesperidin, quercetrin, naringenin and hesperetin. Among flavonoid compounds naringin, hesperidin, quercetrin , naringenin and hesperetin were scored as the highest values in tofu blends. All blends showed acceptable physicochemical properties. Fat separation was increased with extending storage period. Control spreadable tofu was less acceptable than the other blends. The microbiological investigation assured the safety of the blends. Conclusion: The present investigation confirmed that the formulated tofu blends exhibited high antioxidants’ activities, acceptable physicochemical properties and assured its safety. The organoleptic attributes proved the superiority of the spreadable tofu blends with either fruit or vegetables addition compared to control.
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How to cite this article:

Shafika Abd El-Hamid Zaki, Abeer Fouad Zayan, Hala Mahmoud Nagi and Amira Saber Abd El-Salam, 2018. Quality Attributes and Antioxidant Compounds of the Developed Spreadable Tofu Blends. Biotechnology, 17: 44-53.

DOI: 10.3923/biotech.2018.44.53

URL: https://scialert.net/abstract/?doi=biotech.2018.44.53

 
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