Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

Kenji MATSUI; Saki TAKAKI; Kazuko SHIMADA; Makita HAJIKA

doi:10.1271/bbb.100651

Food & Nutrition Science Notes

Effects of Anaerobic Processing of Soybean Seeds on the Properties of Tofu

Kenji MATSUI, Saki TAKAKI, Kazuko SHIMADA, Makita HAJIKA

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Keywords: soybean (Glycin max L. Merril) seed, tofu, flavor, anaerobic process, lipoxygenase

JOURNAL FREE ACCESS

2011 Volume 75 Issue 6 Pages 1174-1176

DOI https://doi.org/10.1271/bbb.100651

View "Advance Publication" version (June 13, 2011).

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Abstract

Oxygenation of lipids during the processing soybeans affects the flavor properties of soy products. We prepared tofu under anaerobic conditions and then evaluated its sensory properties and the compositions of volatiles and oxidized lipids. Anaerobic processing resulted in tofu with less intense richness (kokumi) concomitant with reductions in the amounts of oxidized lipids and volatile compounds.

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