Research progress in tofu processing: From raw materials to processing conditions

As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry...

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Published inCritical reviews in food science and nutrition Vol. 58; no. 9; pp. 1448 - 1467
Main Authors Zhang, Qing, Wang, Chenzhi, Li, Bokang, Li, Lin, Lin, Derong, Chen, Hong, Liu, Yaowen, Li, Suqing, Qin, Wen, Liu, Jiang, Liu, Weiguo, Yang, Wenyu
Format Journal Article
LanguageEnglish
Published United States Taylor & Francis Ltd 13.06.2018
Subjects
Coagulants
Filtration
Food Handling
Glycine max - chemistry
grinding
healthy diet
Heating
Hot Temperature
Isoflavones
Isoflavones - analysis
Nutritive Value
people
Raw materials
Seeds
Slurries
Soaking
Soy Foods - analysis
Soybean Proteins - analysis
Soybeans
Tofu
processing conditions
coagulant
whole soybean tofu
isoflavones
Tofu
processing technology
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Summary:As a traditional soybean product with good quality and a healthy food with many functional components, tofu is increasingly consumed in people's daily life. Traditional tofu processing consists of numerous steps, including the soaking and grinding of soybean seeds, heating of the soybean slurry, filtering, and addition of coagulants, and others. The properties of soybean seeds, processing scale, soaking and heating conditions, type and concentration of coagulant, and other factors collectively impact the processing steps and the final tofu quality. The generation of whole soybean tofu with more nutritive value comparing with traditional tofu has been successfully reported by several studies. As one of the most important functional component, isoflavones and their presence in tofu are also influenced by the above-mentioned factors, which influence the nutritive value of tofu. Research investigating the influence of tofu processing conditions on the quality and isoflavone profiles of tofu are the subject of this review. Issues that should be further studied to investigate the influence of processing conditions on the quality and nutritive value of tofu are also introduced.
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ISSN:1040-8398
1549-7852
1549-7852
DOI:10.1080/10408398.2016.1263823