抄録
This study aimed to elucidate the physicochemical and sensory attributes of silken tofu prepared using optimally germinated soybean grains (OGSGs). By textural analysis, high breaking force and cohesiveness in tofu using OGSGs were observed when compared with those of tofu using non-germinated soybean grains (NGSGs), indicating tofu having higher firmness and internal cohension. Total free amino acid contents of tofu using OGSGs were approximately five times as high as those of tofu using NGSGs. Besides, the sweet, umami, and sour amino acid contents were significantly high in tofu using OGSGs. Additionally, the tofu extract using OGSGs possessed high ACE inhibitory activity. It was suggested that high ACE inhibitory activity of tofu using OGSGs was associated with its high GABA content when compared with tofu using NGSGs. These data may provide useful information for consumers and tofu-related industries to produce silken tofu with good eating quality and health-promoting benefits from OGSGs.
