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Rozprawy doktorskie na temat „Tofu”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 3 marca 2023

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1

Daniels, Juliano. "Desenvolvimento e caracterização de tofu defumado". Universidade Tecnológica Federal do Paraná, 2015. http://repositorio.utfpr.edu.br/jspui/handle/1/1105.

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Produtos derivados da soja, como o tofu, são tipicamente orientais, mas apesar de suas propriedades funcionais e nutricionais, esses alimentos são pouco consumidos na dieta do brasileiro, devido ao sabor e odor característicos. Uma possibilidade para alterar esses atributos do tofu é a aplicação da defumação, que antigamente era usada somente como método de conservação, mas hoje é utilizada visando modificar as características sensoriais. Sendo assim, o objetivo deste trabalho foi elaborar e caracterizar tofus defumados. Os grãos de soja foram branqueados, macerados, triturados e centrifugados, para obtenção dos extratos de soja, que foram coagulados e prensados, obtendo-se os tofus padrões, após foram defumados a 42ºC, para obtenção dos tofus defumados. Nos testes preliminares foram determinados a quantidade de água absorvida na maceração dos grãos, rendimento e composição proximal dos extratos de soja. Os tofus foram avaliados quanto ao rendimento, composição proximal, cor e aceitação sensorial. Ao elaborar tofus com soja BRS 232 e BRS 284 e coagulantes CaSO4 e MgCl2 foi observado que as variedades de soja e os coagulantes não apresentaram influência em todos os parâmetros avaliados, somente o tempo de coagulação foi maior quando não homogeneizada a mistura ao utilizar o CaSO4. Houve diferença nos teores de umidade, cinzas e proteínas nos extratos das duas variedades de soja utilizadas. Nesses tofus defumados o processo de defumação ocasionou redução no teor de umidade, em média de 5,5% e escurecimento desses produtos, diminuiu a luminosidade e aumentou os valores de a* e de b*, quando comparados com os tofus padrões. No experimento 1 foi utilizado soja BRS 284 e coagulante sulfato de cálcio, onde foi verificado que durante a maceração os grãos absorveram 1,2 mL/g de água e o rendimento do extrato foi elevado, 79,92%, enquanto que o do tofu foi baixo, devido à etapa de prensagem. A composição proximal dos tofus padrão e defumado não apresentou diferença estatística. Ao avaliar a cor dos tofus padrão e defumado, foi observado que houve diferença estatística em todos os parâmetros (L*, a*, b*), como consequência do efeito da defumação. A aplicação da fumaça no tofu ocasionou melhor aceitação dos atributos aroma, textura, sabor e aceitação global e também maior intenção de compra pelos julgadores. Sendo que a textura do tofu defumado foi o atributo com a maior aceitação pelos avaliadores. No experimento 2 foi utilizado soja BRS 232 e coagulante sulfato de cálcio, onde foram determinados a composição proximal e o perfil de isoflavonas dos grãos de soja e os tofus foram avaliados quanto à composição proximal, perfil de isoflavonas, cor, textura e aceitação sensorial. Nos grãos de soja o componente sólido majoritário é de origem proteica e foram quantificadas seis formas de isoflavonas, mas as formas glicitinas e acetil-β-glicosídeos não foram detectadas e as agliconas estavam presentes em teor muito reduzido. Os tofus padrão e defumado apresentaram diferença nos teores de umidade e de lipídios. O valor total de isoflavonas dos tofus diminuiu em relação aos grãos, mas houve um acréscimo de aproximadamente três vezes no teor das agliconas. A defumação modificou a cor dos tofus nos parâmetros a* e b* e também na luminosidade, representando escurecimento do produto defumado. A análise do perfil de textura dos tofus padrão e defumado não apresentou diferença estatística e pelos valores obtidos esses alimentos são coesos, elásticos e com dureza aceitável para o mercado brasileiro. Na análise sensorial realizada por todos os julgadores, a aceitação dos atributos cor, aroma, textura, sabor e aceitação global dos tofus não apresentou diferença significativa, sendo que as médias das notas ficaram próximas da indiferença na escala utilizada.
Soy products such as tofu, are typically oriental, but despite their functional and nutritional properties, these foods are not consumed in the Brazilian diet, due to the characteristic odor and flavor. A possibility to change these attributes of tofu is the implementation of smoking, which was formerly used only as a method of preservation, but today is used to modify the sensory characteristics. The objective of this work was to develop and characterize smoked tofu. Soy beans were blanched, macerated, crushed and centrifuged to obtain soy extracts that were coagulated and pressed, thus obtaining the standard tofus, thereafter they were smoked at 42ºc, to obtain the smoked tofus. It was determined the amount of water absorbed in maceration of the grains, yield and proximal composition of soy extracts. The tofus were assessed in yield, proximal composition, color and sensory acceptance. When making tofu with soy BRS 232 and BRS 284 and coagulants CaSO4 and MgCl2 it was observed that soybean varieties and coagulators showed no influence in all parameters evaluated, only the coagulation time was greater when not homogenized in the mixture using CaSO4. There was no difference in levels of moisture, ash and protein in extracts of two soybean varieties used. In these smoked tofus the smoking process caused reduction in moisture content of 5.5% on average and dimming of these products, decreasing the luminosity L* values, and increasing the color red (higher values of a*) and yellow (higher values of b*), when compared with the standard tofus. Another experiment was performed using soybeans BRS 284 and calcium sulfate coagulant, where it was verified during the maceration grains absorbed 1.2 mL/g of water and the extract yield was higher, 79.92%, while that of tofu was lower, due to the pressing. The proximal composition of standard and smoked tofus showed no statistical difference. When evaluating the color of standard and smoked tofu, it was observed that there was statistical difference in all parameters evaluated (L*, a*, b*), as a consequence of smoking. The application of smoke in tofu caused better acceptance of the aroma, texture, flavor and global acceptance and also greater purchase intent by judges. Being that the texture of the smoked tofu was the attribute with greater acceptance by the evaluators. In experiment 2 was used soy BRS 232 and calcium sulfate coagulant, where the proximal composition were determined and the profile of isoflavones from soy beans and tofu were evaluated regarding the proximal composition, profile of isoflavones, colour, texture and sensory acceptance. In the soy beans the solid majority component is protein, and they were quantified six forms of isoflavones, but the forms glicitins and acetyl-β-glycosides were not detected and the aglicones were present in very low content. The standard and smoked tofus presented difference in moisture levels and lipids. The total value of isoflavones from tofus decreased in relation to grain, but there was an increase of approximately three times the content of aglicones. Smoking has changed the color of the tofu in the parameters a * and b * and also in brightness, representing the dimming smoked product. The texture profile analysis of standard and not smoked tofus presented statistical difference and the values obtained from these foods are cohesive, elastic and with acceptable hardness for the Brazilian market. In sensory analysis carried out by all the judges, the acceptance of the attributes color, aroma, texture, flavor and global acceptance of the tofus showed no significant difference, being that the averages of the notes were close to indifference in the range used.
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2

Ribeiro, Thaís Teresa Brandão Cavalheiro. "Detecção de indicadores de contaminação em queijo tofu". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2016. http://hdl.handle.net/10183/134845.

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Este estudo teve como objetivos avaliar a qualidade microbiológica de duas marcas de queijo tofu comercializadas em supermercado da cidade de Porto Alegre/RS. O queijo de soja foi primeiramente coletado e estocado refrigerado até chegar ao local de análise. Foram realizadas contagens de bactérias mesófilas, contagens e determinação de Staphylococcus coagulase positivo e negativo, contagens de coliformes a 35ºC e a 45ºC e confirmação de Escherichia coli, pesquisa de Bacillus cereus, de Salmonella sp. e de Listeria sp. Foi realizada a coleta de duas diferentes marcas, sendo um lote por mês, durante seis meses e foram analisadas cinco amostras de cada lote. Todas as amostras, de ambas as marcas, apresentaram unidades formadoras de colônia de mesófilos aeróbios acima de 4,3x105. Metade das amostras da marca A e 100% das amostras da marca B apresentaram a presença de coliformes a 45ºC e acima dos limites preconizados pela legislação e a presença de E. coli foi confirmada nestas amostras. Também foi verificado que 83% dos queijos tofu de ambas as marcas possuíam contagens de unidades formadoras de colônia para Staphylococcus coagulase positivo acima do que a legislação preconiza (RDC 12 de 2001 da Anvisa). Em nenhuma das análises realizadas foi detectada a presença de Salmonella sp., B. cereus e Listeria sp. Estes resultados mostram que os queijos analisados estão sendo comercializados com composição inapropriada de microrganismos que são potencialmente debilitantes e causadores de infecções e ou intoxicações alimentares.
The objective of this study was to evaluate the microbiological quality of two different trade-mark of tofu cheese sold in Porto Alegre/RS supermarket. The soy cheese was first collected and stored refrigerated until the performing of of the analyses. It was performed mesophilic bacteria counts, Staphylococcus coagulase positive and negative counts, coliforms counts and confirmation of the presence of Escherichia coli, also, search of Bacillus cereus, Salmonella sp. and Listeria sp. It was collected two different trade-mark during six months, one trade-mark each month, and it was analyzed five samples of each trade-mark. It was found the presence of > 4x105 units forming colonies of mesophilic bacteria in all samples of both trade-marks. Half the samples of the trade-mark A and 100% of the trade-mark B had fecal coliforms above the legal limits, and the presence of E. coli was confirmed in all those samples. It was also noticed that 83% of tofu samples, of both trade-mark, had coagulase positive Staphyloccocus counts above the legal limit (RDC 12 de 2001 Anvisa). In conclusion this study showed that the tofu of both trade-marks analyzed had higher numbers of microorganisms dangerous for human health because they could cause infections and/or food poisoning.
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3

Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu". Thesis, The University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected important factors as they relate to the functional properties. The effects of different chemical coagulants as well as proteases on yield and quality of tofu from soybeans were studied. Eight tested chemical coagulants were able to coagulate the soymilk and the results showed that the concentration of soymilk and type of coagulant had a great influence on the properties of the tofu gel. The results also confirmed that the use of a suitable concentration of the quick-acting coagulants is more critical than that of the slow-acting coagulants in tofu making. In general, the extent of soymilk gelation is not determined by a single characteristic but rather results from a combination of factors. The gelation ability of various most common commercially available proteases to coagulate non-defatted soymilk was surveyed and the thermal stabilities of selected protease systems were compared. The difference in the temperature where the enzyme shows its highest activity seemed to be the most significant indicator when choosing a suitable enzyme for a certain industrial application. The three most effective and versatile soymilk coagulants were identified. The presence of small amounts of ficin in the system increased the protein recovery when calcium chloride was used as a coagulant. The most commonly used techniques of analysis of degree of hydrolysis (TNBS, OPA and pH-stat) of soy protein were compared. It was concluded that the pH-stat technique was useful for evaluating the progress of an enzyme-catalyzed protein hydrolysis process on an industrial scale while the OPA method seemed to be the most suitable method to be used for determining DH during the proteolysis of soymilk in laboratory conditions. The roles of soybean proteins, protein fractions and subunits to differences in gelling properties of different soybean varieties were examined. The variability and the interrelationship between soybean seed traits were established and the seed characteristics related to soymilk yield and tofu quality were identified. The results suggested that it is useful to predict the quality of tofu from a combination of characteristics of the soybean seed. It was concluded that large differences exist in soybean seed characteristics and their contributions towards the properties of the final product and implications were made towards the relative importance of individual soybean seed traits to the functional and textural properties of soy products. The SDS gel capillary electrophoresis was applied to characterize soybean storage proteins. The lab-on-a-chip technology was compared with capillary electrophoresis and these two methods were used to quantify the relative amount of 7S and 11S fractions in various soybean cultivars. It was concluded that both lab-on-a-chip instrument and a traditional CGE were adequate for analysis of soy-based products. Both systems were able to reliably quantify the relative amount of protein fractions in samples and thus demonstrate their different genetic origin. The great advantage of the lab-on-a-chip technology is its time-efficiency while the traditional CGE is a preferred instrument for method development. The usefulness of the chemometrical analysis of electrophoretic profiles as a method for objective evaluation, data reduction and interpretation was shown. The possibility of improvement of the protein extraction from soybeans in order to provide a basis for the optimization of soymilk production was studied. The enzyme-assisted extraction using the hydrolytic enzyme treatment to disrupt the soybean cell wall components was expected to improve the protein extraction yield. The results confirmed that the right selection of operational variables led to an increased yield of soymilk as well as its protein concentration. It was also shown that the addition of selected enzyme preparations into the soymilk process design resulted in an increased extraction yield of proteins from seeds into soymilk. The protein quality did not deteriorate during the enzyme-assisted extraction process and a small amount of microbial transglutaminase added together with a coagulant produced tofu with a significantly increased yield while maintaing satisfactory textural properties.
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4

Blazek, Vladimir. "Chemical and Biochemical Factors That Influence the Gelation of Soybean Protein and the Yield of Tofu". University of Sydney, 2008. http://hdl.handle.net/2123/4084.

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Doctor of Philosophy(PhD)
Soybeans contain around 40% of high quality protein and 20 % of oil. Soy protein has long been used as ingredients for its emulsification and texturizing properties in a variety of foods, soymilk and tofu being the most popular. Soymilk is essentially a water extract of soybeans and there are many variations on the basic soymilk processing steps. Tofu, or bean curd, is made by coagulating soy milk, and then pressing the resulting curds into blocks. This thesis was mainly devoted to thermal denaturation and coagulation of soy proteins and targeted several selected important factors as they relate to the functional properties. The effects of different chemical coagulants as well as proteases on yield and quality of tofu from soybeans were studied. Eight tested chemical coagulants were able to coagulate the soymilk and the results showed that the concentration of soymilk and type of coagulant had a great influence on the properties of the tofu gel. The results also confirmed that the use of a suitable concentration of the quick-acting coagulants is more critical than that of the slow-acting coagulants in tofu making. In general, the extent of soymilk gelation is not determined by a single characteristic but rather results from a combination of factors. The gelation ability of various most common commercially available proteases to coagulate non-defatted soymilk was surveyed and the thermal stabilities of selected protease systems were compared. The difference in the temperature where the enzyme shows its highest activity seemed to be the most significant indicator when choosing a suitable enzyme for a certain industrial application. The three most effective and versatile soymilk coagulants were identified. The presence of small amounts of ficin in the system increased the protein recovery when calcium chloride was used as a coagulant. The most commonly used techniques of analysis of degree of hydrolysis (TNBS, OPA and pH-stat) of soy protein were compared. It was concluded that the pH-stat technique was useful for evaluating the progress of an enzyme-catalyzed protein hydrolysis process on an industrial scale while the OPA method seemed to be the most suitable method to be used for determining DH during the proteolysis of soymilk in laboratory conditions. The roles of soybean proteins, protein fractions and subunits to differences in gelling properties of different soybean varieties were examined. The variability and the interrelationship between soybean seed traits were established and the seed characteristics related to soymilk yield and tofu quality were identified. The results suggested that it is useful to predict the quality of tofu from a combination of characteristics of the soybean seed. It was concluded that large differences exist in soybean seed characteristics and their contributions towards the properties of the final product and implications were made towards the relative importance of individual soybean seed traits to the functional and textural properties of soy products. The SDS gel capillary electrophoresis was applied to characterize soybean storage proteins. The lab-on-a-chip technology was compared with capillary electrophoresis and these two methods were used to quantify the relative amount of 7S and 11S fractions in various soybean cultivars. It was concluded that both lab-on-a-chip instrument and a traditional CGE were adequate for analysis of soy-based products. Both systems were able to reliably quantify the relative amount of protein fractions in samples and thus demonstrate their different genetic origin. The great advantage of the lab-on-a-chip technology is its time-efficiency while the traditional CGE is a preferred instrument for method development. The usefulness of the chemometrical analysis of electrophoretic profiles as a method for objective evaluation, data reduction and interpretation was shown. The possibility of improvement of the protein extraction from soybeans in order to provide a basis for the optimization of soymilk production was studied. The enzyme-assisted extraction using the hydrolytic enzyme treatment to disrupt the soybean cell wall components was expected to improve the protein extraction yield. The results confirmed that the right selection of operational variables led to an increased yield of soymilk as well as its protein concentration. It was also shown that the addition of selected enzyme preparations into the soymilk process design resulted in an increased extraction yield of proteins from seeds into soymilk. The protein quality did not deteriorate during the enzyme-assisted extraction process and a small amount of microbial transglutaminase added together with a coagulant produced tofu with a significantly increased yield while maintaing satisfactory textural properties.
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5

Joo, Woojeong. "The flavour of tofu : Ozu, history and the representation of the everyday". Thesis, University of Warwick, 2011. http://wrap.warwick.ac.uk/49454/.

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This thesis deals with the issue of the everyday represented in the films of Japanese film director Ozu Yasujiro (1903-1963) from a socio-historical perspective. Recognised as one of the masters of Japanese cinema, Ozu is well-known for his depiction of the everyday life of Japanese people consistently throughout his long career. Ozu’s cinema, however, has been mainly studied from a formal point of view that pays attention to his particular cinematic styles. This thesis aims to revise this tendency by adopting the socio-historical methodology that actively draws upon the knowledge of modern Japanese history, and combining it with the analyses of Ozu’s films. Following a chronological order of the prewar, war and the postwar in Japanese history as well as in Ozu’s career, this thesis is structured to investigate two main issues – the modern and the postwar – at both textual and contextual levels. My discussion thus includes historical backgrounds of how these two issues defined Japanese society, their influences on Japanese film industry (especially with regard to Shochiku, where Ozu worked), and their interaction with Ozu’s films as appearing in the form of everyday lives of different kinds of subjects. The result suggests a much more multifaceted shape of Ozu’s oeuvre. Each of the different subjects I analyse exhibits contrasting aspects of the everyday in terms of both spatiality and temporality, which are closely related to the changing history of modern Japan. I also argue that Ozu consistently provided his representation of the everyday a critical dimension of Japanese modernity, which I conceptualise with the notion of ‘deviation’. This thesis thus concludes that Ozu, as a filmmaker of everyday life, was always conscious of his contemporary society, and in this sense, the everyday in his films is more dynamic than empty.
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6

Brown, Sabrina L. "The effect of environment on seed composition of tofu and natto soybean cultivars". Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4509.

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Thesis (M.S.) University of Missouri-Columbia, 2006.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 22, 2007) Includes bibliographical references.
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7

Murate, Elenice Haruko. "Estudo e avaliação do enriquecimento de produtos lacteos e tofu com acido folico". [s.n.], 2002. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254280.

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Orientador: Helena Teixeira Godoy
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-02T11:27:10Z (GMT). No. of bitstreams: 1 Murate_EleniceHaruko_D.pdf: 28219052 bytes, checksum: 50b65b2408ff93e7ad5c2707dbeb8a0f (MD5) Previous issue date: 2002
Resumo: A demanda nutricional por folatos é particularmente alta durante a gestação e a suplementação antes da concepção pode reduzir significativamente a incidência de malformações congênitas, principalmente defeitos do tubo neural e anencefalia. Em muitos países, onde a incidência dessas anomalias é significativa, programas de fortificação de alimentos com ácido fólico tem sido implementados. No Brasil, a preocupação com a fortificação de produtos alimentícios com ácido fólico ainda é tímida, porém, a possibilidade de fornecimento dessa vitamina através de produtos nutritivos, como os derivados de leite, pode ser um estímulo à fortificação e consumo desses produtos na dieta, principalmente nos grupos mais suscetíveis. Para estudar a viabilidade do enriquecimento de novos produtos e a determinação dos teores de ácido fólico empregou-se a metodologia de análise por cromatografia líquida de alta eficiência. O método foi aplicado em amostras enriquecidas com ácido fólico de iogurte, requeijão caseiro, queijo minas frescal e tofu. A metodologia foi validada, em relação à sua aplicação a esses produtos, obtendo-se valores em torno de 95% de recuperação, boa repetibilidade, apresentando coeficientes de variação abaixo de 0,6%, e limites de detecção de 1,99ng/g para o requeijão caseiro e queijo minas frescal e 2,11ng/g para iogurte e tofu. Perdas acentuadas foram encontradas durante a etapa de adição do ácido fólico à matéria-prima, variando entre 23 a 42%. Nas etapas de aquecimento, coagulação e dessoragem observaram-se perdas adicionais de 21% no requeijão, 8% no queijo minas frescal e 11% no tofu,enquanto no iogurte as perdas foram de 24% durante o processo de fermentação. No soro, fração volumosa do processamento de produtos como o queijo minas frescal, foram encontrados entre 63 a 79% do AF presente no leite enriquecido. Os valores de ácido fálico encontrados nos produtos aqui processados foram de 194,2; 215,2; e 130'mu'g/100g para o queijo minas frescal, requeijão e iogurte, respectivamente, partindo-se de leites contendo 210,0; 229,5; e 173,4'mu'g/100g de ácido fálico. No tofu obtiveram-se valores médios de ácido fálico de 194'mu'g/100g partindo-se de extrato de soja contendo 216,0'mu'g/100g. O queijo minas frescaI e requeijão apresentaram boa estabilidadedurante o período de vida útil, enquanto o tofu apresentou perdas de 20% nos primeiros cinco dias, mantendo-se estável até o décimo dia. Cerca de 25% de perdas foram observadas no iogurte na primeira semana, não apresentando alterações até ao final de 28 dias de armazenamento.
Abstract: The nutritional demand for folates is particularly high during gestation and its supplementation before conception can significantly reduce the incidence of congenital malformations, mainly defects of the neural tube and anencefalie. In many countries where the incidence of these anomalies is significant, food programs of enrichment with folic acid have been implemented. In Brazil, the concem with the enrichment of products with folic acid is still limited, however, the possibility of supplying this vitamin via nutritional products, such as the milkderivatives, could be a stimulation to the enrichment and consumption of these products in the diet, mainly in the most susceptible groups. To study the viability of the enrichment of new products and the determination of folic acid content high performance liquid chromatography methodology was used. The method was applied the following samples enriched with folic acid: yoghurt, creamcheese, frescal cheese and tofu. The methodology was validated with respect to its application to these products, giving values of around 95% of recovery and good repeatability, with variation coefficients below 0.6%, and detection limitsof 1.99ng/g for the creamcheese and frescal cheese, and 2'mu' ng/g for the yoghurt and tofu. Accented losses have been found during the stage of homogenization of the folic aeid with the raw material, varying between 23-42%. In the stages of heating, coagulation and whey removal, had observed losses of 21%were observed in the creamcheese, 8% in the frescal cheese and 11% in tofu, while in the yoghurt the losses were about been of 24% during the fermentation processo In the whey, a voluminous fraction of the processing of products such as the frescal cheese, between 63-79% of the folie acid present in enriched milkwas found. The values for folie aeid found in the processed products here were 194.2; 215.2 and 130'mu'g/100g for the frescal cheese, ereamcheese and yoghurt, respectively, starting form milk eontaining 2100; 229.5; and 173,4'mu'g/100g of vitamin content. In the tofu average values for folic acid of 194'mu'g/100g were found having employed a soy extraet containing 216.0'mu'g/100g. The frescal eheese and creameheese presented good stability during the shelf life period, while the tofu presented losses of 20% in the first five days, then remaining stable up to the tenth day. About 25% of losses were observed in the yoghurt in the first week, presenting no further alterations up to the end of the 28 days of storage.
Doutorado
Doutor em Ciência de Alimentos
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8

Khuu, Ellin, i Emi Khuu. "A Melting Pot of Bagels and Tofu : A Study of Acculturation and Food Consumption". Thesis, Högskolan Kristianstad, Sektionen för Hälsa och Samhälle, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-8238.

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Today‟s globalization enables people to move across borders for various reasons. When people move there are consequences they need to face; local customs that need to be taken into consideration. As individuals undergo the process of adapting to a new culture, acculturation occurs. The purpose of this study is to investigate the relationship between the degree of acculturation and preference for American food. The study is applied on East Asian students residing in Texas, USA. Length of residence in the U.S. and sex are two demographic factors that are used to measure the influence on the degree of acculturation. The results show that these two factors are not statistically significant to explain the degree of acculturation. However, it was observed that there is a tendency that a longer length of residence indicates a higher degree of acculturation. The results also show that marginalization and integration are the two most frequent degrees of acculturation. Finally, even though there is a slight relationship between the degree of acculturation and preference for American food, it was not statistically significant. This thesis fills the gap of limited research of acculturation among East Asians and contributes to the theoretical explanation of how the degree of acculturation affects food consumption. It also helps businesses and market practitioners to better understand the East Asians as a target group.
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Kuba, Erica Elaine [UNESP]. "Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado". Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/88332.

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Os alimentos probióticos representam uma classe muito importante para a manutenção do estado de saúde. No mercado, esses produtos são predominantemente iogurtes e leites fermentados, havendo uma demanda por alimentos probióticos não-lácteos para ampliar as opções dos consumidores vegetarianos, bem como atender às necessidades dos indivíduos intolerantes à lactose. Nesse contexto, a soja apresenta-se como um adequado substituto do leite, em virtude das suas qualidades nutricionais e funcionais. O presente estudo teve como objetivo o desenvolvimento de uma sobremesa potencialmente probiótica mista de tofu e extrato hidrossolúvel de soja, fermentado com Enterococcus faecium CRL 183. No total, foram produzidas três formulações de sobremesa probiótica, com diferentes proporções de tofu e fermentado de soja: “A” (50%/ 50%), “B” (70%/ 30%) e “C” (80%/ 20%). Todas apresentavam as mesmas porcentagens de NaHCO3, creme de soja, polpa de morango, aroma de leite em pó, corante natural carmim de colchonilha, goma carragena e açúcar refinado. Testes sensoriais de aceitação e de intenção de compra foram realizados com 65 consumidores visando a escolha da melhor formulação, à qual foi submetida a análises físico-químicas e microbiológicas nos tempos de 2, 14 e 28 dias de estocagem a ±5ºC e, também, a análise sensorial nos tempos de 4, 14 e 28 dias. A composição centesimal e o valor calórico também foram determinados. Os dados foram avaliados através de análise de variância e teste de médias de Tukey (p<0,05). A sobremesa “A” foi considerada a melhor em termos sensoriais, principalmente quanto à intenção de compra, uma vez que 47% dos consumidores afirmaram que “certamente ou provavelmente comprariam” o produto. Sendo assim, ela foi selecionada para prosseguir o estudo...
The probiotic foods represent a very important class for the maintenance of health state. At the market, these products are predominantly yogurts and fermented milks. There is a demand for non-dairy probiotic foods to increase the vegetarian options and attend the individuals with lactose intolerance. In this context, soy based food appears as an ideal substitute because its nutritional and functional qualities. The present study aimed the development of a potentially probiotic dessert added with tofu and aqueous extract of soy fermented with Enterococcus faecium CRL 183. Three formulations were produced with different proportions of tofu and fermented soy product: A (50% / 50%), B (70% / 30%) and C (80% / 20 %). All the desserts contained the same percentages of NaHCO3, soy cream, strawberry pulp, flavor milk powder, natural colouring agent, carrageenan gum, and sugar. Sensory tests for acceptance and purchase intent were performed to choose the best formulation, which was studied by physico-chemical, microbiological and rheological analysis after 2, 14 and 28 days of storage (± 5 º C) and sensory analysis after 4, 14 and 28 days. The chemical composition and caloric value were also determined. Data were evaluated by analysis of variance and Tukey test (p <0,05). The dessert A was considered the best sensorially, especially regarding the purchase intent, since that 47% of the panelists said they would certainly or probably buy this product”. Thus, it was chosen for further study. The composition of the formulation A had 72.2% of moisture, 4.4% of protein, 3.1% of fat, 0.6% of ash and 19.6% of carbohydrate, and the caloric value was 124 3 kcal / 100g. In this formulation, the strains of E. faecium CRL 183 and L. helveticus 416 remained viable throughout the experimental period, they exhibited... (Complete abstract click electronic access below)
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Skiba, Mateusz. "Making TOFu : Fusion Plasma Neutron Emission Spectrometry with a Fully Digital Data Acquisition System". Doctoral thesis, Uppsala universitet, Tillämpad kärnfysik, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-304383.

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TOFu (Time-Of-Flight upgrade) is a fully digital data acquisition system based on 1 GSPS, 12 bit digitisers for the TOFOR (Time-Of-Flight spectrometer Optimised for Rate) fusion neutron spectrometer at JET. The system has been assessed, developed and subsequently tested during experimental campaigns at JET. A detailed presentation is provided, describing the electronics setup, as well as solutions to challenges related to time-alignment and synchronisation of the signal lines and digitisers. The system enables kinematic discrimination of spectral background, based on associated time and energy measurements. This technique has been tested with synthetic data, evaluated, and compared to experimental results. The kinematic background discrimination method is shown to provide improvements in signal-to-background ratio of up to 500 % in certain spectral regions. TOFOR is optimised for spectrometry of deuterium-deuterium fusion neutron emission at JET. The primary purpose of TOFu is to enable TOFOR to retain these spectrometric capabilities in the presence of a strong background of high-energy deuterium-tritium fusion emission neutrons, in a forthcoming deuterium-tritium fusion plasma campaign at JET. However, the improvement in signal-to-background ratio also allows for detailed studies of low-intensity spectral components, such as the contribution due to neutrons scattering off the internal wall of the JET tokamak before impinging on the TOFOR sight line. Satisfying experimental results pertaining to this aspect of spectral analysis with TOFu data are shown. Finally, a conceptual backscattering time-of-flight spectrometer, based on deuterated scintillator detectors is presented. The backscattering time-of-flight technique is shown to be able to provide high-resolution spectrometric capabilities of deuterium-tritium fusion plasma neutron emission. Studies with synthetic data are used to demonstrate these capabilities and the effects of the developed background discrimination techniques on deuterium-tritium fusion neutron spectra obtained with the instrument.
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Kuba, Erica Elaine. "Desenvolvimento de uma sobremesa probiótica mista de tofu e extrato hidrossolúvel de soja fermentado /". Araraquara, 2013. http://hdl.handle.net/11449/88332.

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Orientador: Elizeu Antonio Rossi
Banca: Célia Maria de Sylos
Banca: Alice Yoshiko Tanaka
Resumo: Os alimentos probióticos representam uma classe muito importante para a manutenção do estado de saúde. No mercado, esses produtos são predominantemente iogurtes e leites fermentados, havendo uma demanda por alimentos probióticos não-lácteos para ampliar as opções dos consumidores vegetarianos, bem como atender às necessidades dos indivíduos intolerantes à lactose. Nesse contexto, a soja apresenta-se como um adequado substituto do leite, em virtude das suas qualidades nutricionais e funcionais. O presente estudo teve como objetivo o desenvolvimento de uma sobremesa potencialmente probiótica mista de tofu e extrato hidrossolúvel de soja, fermentado com Enterococcus faecium CRL 183. No total, foram produzidas três formulações de sobremesa probiótica, com diferentes proporções de tofu e fermentado de soja: "A" (50%/ 50%), "B" (70%/ 30%) e "C" (80%/ 20%). Todas apresentavam as mesmas porcentagens de NaHCO3, creme de soja, polpa de morango, aroma de leite em pó, corante natural carmim de colchonilha, goma carragena e açúcar refinado. Testes sensoriais de aceitação e de intenção de compra foram realizados com 65 consumidores visando a escolha da melhor formulação, à qual foi submetida a análises físico-químicas e microbiológicas nos tempos de 2, 14 e 28 dias de estocagem a ±5ºC e, também, a análise sensorial nos tempos de 4, 14 e 28 dias. A composição centesimal e o valor calórico também foram determinados. Os dados foram avaliados através de análise de variância e teste de médias de Tukey (p<0,05). A sobremesa "A" foi considerada a melhor em termos sensoriais, principalmente quanto à intenção de compra, uma vez que 47% dos consumidores afirmaram que "certamente ou provavelmente comprariam" o produto. Sendo assim, ela foi selecionada para prosseguir o estudo... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The probiotic foods represent a very important class for the maintenance of health state. At the market, these products are predominantly yogurts and fermented milks. There is a demand for non-dairy probiotic foods to increase the vegetarian options and attend the individuals with lactose intolerance. In this context, soy based food appears as an ideal substitute because its nutritional and functional qualities. The present study aimed the development of a potentially probiotic dessert added with tofu and aqueous extract of soy fermented with Enterococcus faecium CRL 183. Three formulations were produced with different proportions of tofu and fermented soy product: "A" (50% / 50%), "B" (70% / 30%) and "C" (80% / 20 %). All the desserts contained the same percentages of NaHCO3, soy cream, strawberry pulp, flavor milk powder, natural colouring agent, carrageenan gum, and sugar. Sensory tests for acceptance and purchase intent were performed to choose the best formulation, which was studied by physico-chemical, microbiological and rheological analysis after 2, 14 and 28 days of storage (± 5 º C) and sensory analysis after 4, 14 and 28 days. The chemical composition and caloric value were also determined. Data were evaluated by analysis of variance and Tukey test (p <0,05). The dessert "A" was considered the best sensorially, especially regarding the purchase intent, since that 47% of the panelists said they "would certainly or probably buy this product". Thus, it was chosen for further study. The composition of the formulation "A" had 72.2% of moisture, 4.4% of protein, 3.1% of fat, 0.6% of ash and 19.6% of carbohydrate, and the caloric value was 124 3 kcal / 100g. In this formulation, the strains of E. faecium CRL 183 and L. helveticus 416 remained viable throughout the experimental period, they exhibited... (Complete abstract click electronic access below)
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Jenkinson, Jonathan. "Genotypic and environmental effects on soybean protein composition and related effects on tofu texture and yield". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ61914.pdf.

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Rosset, Michele. "Hidrólise enzimática de carboidratos de soja [Glycine max (L.) Merrill] e efeitos em tofu tipo silken". Universidade Estadual de Londrina, 2011. http://www.bibliotecadigital.uel.br/document/?code=vtls000168335.

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A adição de Viscozyme L na suspensão de soja pode resultar em um tofu com características diferentes do tradicional. Devido à ação da enzima, material da parede celular (polissacarídeos) poderá ser parcialmente hidrolisado liberando mono e oligossacarídeos, os quais serão transferidos para o tofu, provavelmente modificando sua composição e textura. O objetivo deste trabalho foi estudar os efeitos, em tofu tipo silken, da hidrólise de carboidratos de soja realizada pelo complexo enzimático Viscozyme L. Na primeira etapa, foi realizada a otimização da temperatura de ação de Viscozyme L e foi verificado que, a 55 oC, os teores dos açúcares redutores aumentaram em até 4 vezes, comparado ao controle. Estaquiose foi o oligossacarídeo predominante no tofu tratado (4,58 g/100 g) e o conteúdo de rafinose foi de 1,22 e 0,75 g/100 g nos tofus tratado e controle, respectivamente. O nível de glicose, aproximadamente, duplicou no tofu tratado (1,66 g/100 g) em relação ao controle (0,74 g/100 g). O tofu tratado apresentou maior quantidade de compostos fenólicos que o controle (173 e 161 mg equivalentes de ácido gálico/100 g de tofu liofilizado, respectivamente) e maior atividade antioxidante pelo teste ABTS e DPPH. O conteúdo total de isoflavonas (92 mMol/100 g tofu) não apresentou diferença entre as amostras, mas o tofu tratado apresentou maior concentração de malonil glicosídeos e o controle de ?-glicosídeos. Os tofus apresentaram diferenças sensoriais como maior odor de soja e menor uniformidade da superfície (tofu tratado), mas não houve preferência de uma amostra em relação à outra. O tofu tratado teve maior quantidade de glicose e frutose que o controle, porém não foram verificadas diferenças nos gostos (ácido e amargo) das amostras. Isto pode ter ocorrido pelo fato dos tofus terem sido coagulados com glucona-delta-lactona, um coagulante ácido que pode ter mascarado o sabor doce do tofu tratado com enzima. As condições ideais de temperatura e concentração de Viscozyme L para extração de proteína foram 60 oC e 30 FBG (Fungal Beta Glucanase) por 30 minutos. O pré-tratamento enzimático para extração de proteínas resultou em rendimento de 56,27%, superior ao método alcalino tradicional, 33,04%; o efeito da temperatura de pré-tratamento foi a variável mais importante. Para hidrólise de carboidratos, as condições ótima de temperatura e concentração de enzima foram 45 oC e 45 FBG/10 g de farinha desengordurada de soja, respectivamente. Ambas amostras de tofu apresentaram aglomerados de microestruturas globulares de proteínas e estrutura tridimensional fibrosa, típica de tofus.
The addition of Viscozyme L in soy suspension may result in a tofu with characteristics differents from traditional. Due to the presence of the enzyme, cell wall material (polysaccharides) may be partially hydrolyzed to release mono-and oligosaccharides, which will be transferred to the tofu and probably influencing composition and texture. The aim of this work was to study the effects, in silken tofu, of the hydrolysis of soy carbohydrates by the enzyme complex of Viscozyme L. First, this study investigated the enzymatic pre-treatment of soy slurry to optimize conditions of the enzyme action. The optimum temperature of Viscozyme L was 55 oC and it was found that the levels of reducing sugars increased up to 4 times compared to the control. Stachyose was the predominant oligosaccharide in treated tofu 4.58 g/100 g, and of raffinose was 1.22 and 0.75 g/100 g in treated tofu and control, respectively. The glucose level was approximately doubled in the treated tofu (1.66 g/100 g) compared to control (0.74 g/100 g). The treated tofu had a higher amount of phenolic compounds compared to the control, 173 and 161 mg of gallic acid equivalent/100 g of dried tofu, and higher antioxidant activity by ABTS and DPPH test. The total content of isoflavonas (92 mMol/100 g tofu) did not differ between the samples but the treated tofu had a higher concentration of malonyl glycosides and the control of ?-glycosides. The tofus showed sensory differences as the largest soybean odor and less uniform surface (treated tofu), but there was no preference for one sample over the other. The treated tofu had higher amount of glucose and fructose than the control, but there was no observed differences in the taste (acid and bitter) of the samples. This may have occurred because the tofus were coagulated with glucona-delta-lactone, an acid coagulant that may have masked the sweet taste of treated tofu. The optimum conditions of temperature and concentration of Viscozyme L for protein extraction were 60 ° C and 30 FBG (Fungal Beta glucanase), during 30 minutes. Enzimatic pre-treatment for proteins extraction resulted in a yield of 56.27%, higher than the traditional alkaline method, 33.04%; the effect of the pre-treatment temperature was the most important variable. For carbohydrate hydrolysis the optimal conditions of temperature and enzyme concentration were 45° C and 45 g of FBG/10 g defatted soy flour. All tofu samples had a globular microstructure of protein which was integrated into clumps and showed a fibrous three-dimensional network structure, typical of tofu.
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Rosset, Michele. "Distribuição de ácido fítico e minerais durante o processamento de extrato hidrossolúvel de soja e tofu". Universidade Estadual de Londrina. Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência de Alimentos, 2007. http://www.bibliotecadigital.uel.br/document/?code=vtls000123361.

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O ácido fítico (AF) ou mio-inositol 1,2,3,4,5,6-hexaquis (diidrogeno fosfato) é um componente encontrado na maioria das leguminosas, grãos de cereais e tubérculos, apresentando-se como reserva primária de fósforo. O AF é considerado um agente quelante formando complexos insolúveis com cátions divalentes, como cálcio, ferro e magnésio, reduzindo a biodisponibilidade destes íons no organismo. Algumas funções da ingestão do AF são consideradas importantes para se ter uma vida saudável, como a redução do nível do colesterol e diminuição do risco de cânceres. O extrato hidrossolúvel de soja (EHS) e tofu são alimentos tipicamente orientais, porém largamente consumidos no Ocidente, em que a concentração de AF presente nestes produtos, assim como a transferência deste ácido dos grãos para seus derivados, são importantes na caracterização destes. O AF tem sido estudado pois pode influenciar na textura do tofu. O objetivo desta pesquisa foi descrever a distribuição de AF e minerais nos grãos e seus derivados e determinar se sua presença influenciou na textura dos tofus. O conteúdo de AF dos grãos das cultivares BRS 213, BRS 267 e soja comercial Orgânica foram 1,22, 1,63 e 1,16 g/100 g (b.s), respectivamente, e foi observado que não houve correlação entre dureza e quantidade de AF presente nos grãos. A partir de 150 g de grãos e 800 g de EHS foram calculados teores de recuperação de sólidos, proteínas e AF dos EHS e tofus, respectivamente. O EHS da soja comercial Orgânica apresentou o maior teor de recuperação com 59,2% de sólidos totais dos grãos no EHS. Em relação ao teor de recuperação do EHS para o tofu, a maior taxa de recuperação de sólidos totais foi da cultivar BRS 267 (72,6%). Os teores de proteína recuperados durante o processo de obtenção do EHS das variedades BRS 213, BRS 267 e soja comercial Orgânica foram 72,4%, 67,1% e 69,4%, respectivamente. Os teores de P fítico recuperados nos tofus foram de 85,2%, 92,2% e 84,9% para as cultivares BRS 213, BRS 267 e soja comercial Orgânica, respectivamente. A dureza dos tofus apresentou uma correlação negativa com o teor de umidade dos tofus (-0,77) e não foi influenciada pelo teor protéico presente nos EHS. Dentre os grãos estudados, a cultivar BRS 213 não foi desejável para a produção de tofu, devido à característica amarelada da cor.
Phytic acid (PA) or myoinositol 1, 2, 3, 4, 5, 6-hexakis (dihydrogen phosphate) is a food component widely distributed in cereals, legume grains and tubers, being the primary reserve of phosphorus. PA is considered a chelating agent forming insoluble complexes with divalente cations, like calcium, iron and magnesium, probably reducing bio-disponibility of these minerals. Some roles attributed to PA intake are considered important for good health, like cholesterol reduction and decreased risk of cancer. Soymilk and tofu are typical oriental foods, but widely consumed in the occident, and PA concentration in these products, as well as how it migrates from grain to product is important in characterizing the products. PA has being studied for its role in tofu texture. The objective of this research was to describe the distribution of PA and minerals from the grain to the products, and to determine whether its presence affected the texture of tofus. PA content of soy grains cultivars BRS 213 and BRS 267 and a commercial soy identified as Organic were 1,22, 1,63 e 1,16 g/100 g (b.s), and no correlation was observed between hardness of the tofu and PA present in the grain. Based on 150 g of grain used to produce soymilk (800 mL) and tofu, recovery of solids, protein, PA from the soymilk and tofus were calculated. Soymilk from the Organic grain had the highest recovery with 59,2% of the grain solids in the soymilk. From the soymilk to the tofu the highest solids recovery was from cultivar BRS 267 (72,6%). Protein recovery from grain to soymilk from cultivars BRS 213 and BRS 267 and the Organic soy was 72,4%, 67,1% e 69,4%. Phytic phosphorus recovered in the tofus was 85,2, 92,2 and 84,9 % from cultivars BRS 213 and BRS 267 and the Organic grain. Tofu hardness was negatively correlated to moisture (-0,77) content and was not influenced by soymilk protein content. Among the studied grains, cultivar BRS 213 was not desirable for tofu production because of the yellow character of its color.
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Zhu, Xuan [Verfasser], i Bernward [Akademischer Betreuer] Bisping. "Vitamin B12 Production during Tofu Fermentation by Lactobacillus reuteri and Propionibacterium freudenreichii / Xuan Zhu ; Betreuer: Bernward Bisping". Hamburg : Staats- und Universitätsbibliothek Hamburg, 2020. http://d-nb.info/1203301456/34.

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Li, Xiao. "“A New Woman”: Yamei Kin’s Contributions to Medicine and Women’s Rights in China and The United States, 1864-1934". OpenSIUC, 2020. https://opensiuc.lib.siu.edu/dissertations/1874.

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The dissertation examines the significant yet neglected career of Yamei Kin, a Chinese woman whose transnational career influenced medicine and women’s rights in the United States and China. Although men dominated medicine, female doctors and nurses played an important role serving the poor and reaching women in China and Japan, where social norms restricted contact between the sexes. Thus, female medical professionals, represented by Yamei Kin, promoted the general welfare of the people, spread medical knowledge, and inspired more women to independence and excellence by their medical work. Yamei Kin is the first Chinese woman who obtained a medical degree in the United States (1885). A trailblazing physician, Kin broke the Chinese and Japanese prejudice against Western medicine and opened the medical profession to women in these two countries. She gave public lectures around America and England on women’s issues such as suffrage and prison reforms. She served as China correspondent of international women’s congress and shuttled among China, U.S. and Europe to improve women’s social status and promote the importance of women’s education. During World War I, she headed the research on soy food of the department of agriculture of the United States to study the potential of protein in soy and overcome a meat shortage during the war, enabling the public to maintain the same nutrition in their bodies even without meat.
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SHAH, MAULIK. "EFFECT OF PROCESSING PARAMETERS ON TEXTURE, COMPOSITION AND APPLICABILITY OF HIGH PROTEIN DAIRY FOOD". DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/59.

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The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot water was measured by Schreiber melt test. The first stage of experimentation screened 18 batches of HPDF under three levels of pasteurization conditions (191°F/16 sec, 175°F/16 sec and 161°F/16 sec), three levels of pH of acidification (5.8,6.2 and 6.6) and two levels of homogenization conditions (two stage homogenization (2000 psi/500 psi) and no homogenization). Based on the results of the first stage, a statistically powerful second stage of experiment was designed in which two levels of pasteurization condition (191°F/16 sec and 161°F/16 sec) and three levels of pH of acidification (5.8, 6.2 and 6.6) were employed in duplicate to manufacture HPDF. The third stage of experimental design was to investigate the effect of two-stage homogenization treatment (2000 psi/500 psi) with two levels (homogenization and no homogenization). The results of all three stages of experimentation proved that HPDF made from milk pasteurized under higher pasteurization condition (191°F/16 sec) had significantly higher flow resistance under all three heating conditions. There was significant interaction between pH of coagulation of milk and pasteurization condition on flow properties of HPDF with pH of coagulation 5.8 restriction flow of HPDF under all three heating conditions. The role of homogenization in restricting flow of HPDF was not significant, although the mean flow of HPDF, made from homogenized milk, decreased. The mean protein content and mean moisture content of HPDF was significantly affected by all three processing conditions, although the mean fat content of HPDF was not influenced by any of these conditions. The mean fat, protein and moisture content of HPDF were in the range of 10.5-11, 26-34 and 47-54 percent respectively. The primary textural properties affected significantly by the processing condition were hardness, chewiness and gumminess. Particularly, hardness was influenced by higher pasteurization condition and lower pH of acidification. Further, to judge the consumer acceptability of HPDF, various recipes made out of HPDF with different heating applications (baking, stir-frying and soup) were served to 12 panelists of DPTC. Their opinions were collected and analyzed statistically. The analysis of limited focus group survey showed that consumer liking for HPDF recipe was significantly influenced by prior familiarity with the recipe, although there was some preference for HPDF over tofu due to its ‘dairy’ flavor. When the texture of HPDF manufactured from milk pasteurized at 191°F/16 sec and pH of acidification 5.8 and 6.2 were compared with various commercial protein sources, the hardness of the HPDF was very close to extra firm tofu. All the other textural properties of HPDF were significantly different from firm, silken, baked or reduced fat tofu. From this project, it is evident that a high protein food, which can be part of day-to-day human diet and potential tofu alternative, can be obtained using halloumi approach by optimizing pasteurization condition (191°F/16 sec) and pH of coagulation (5.8).
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Benassi, Vera de Toledo. "Seleção de cultivares de soja para produção de tofu, de acordo com as características físicas, químicas, nutricionais e sensoriais do produto". Universidade Estadual de Londrina, 2011. http://www.bibliotecadigital.uel.br/document/?code=vtls000167091.

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O tofu, também conhecido como ?queijo de soja? é um produto não fermentado obtido a partir da coagulação do extrato de soja. Existem diversos tipos de tofu no mercado, que diferem principalmente quanto à textura, a qual é influenciada pelas condições de processo e pelas características da cultivar utilizada. Conhecer a composição química e as características físicas dos grãos de soja não é suficiente para julgar a adequação de uma cultivar para produção de tofu. A avaliação do potencial de cultivares é dificultada pela escassez de métodos confiáveis para a produção de tofu em pequena escala. Este trabalho buscou desenvolver um método para obtenção de tofu em condições de laboratório, de modo a comparar o potencial de oito cultivares brasileiras de soja (BRS 155, BRS 216, BRS 232, BRS 257, BRS 258, BRS 262, BRS 267, BRSMG 790A). As condições de processamento foram definidas a partir de um delineamento experimental fatorial, com cinco variáveis em dois níveis, utilizando a cultivar BRS 267. Os grãos das cultivares de soja foram analisados quanto às características químicas (composição centesimal e mineral, teor de isoflavonas e das diferentes frações protéicas), físicas (tamanho de grãos, cor da casca e hilo, conteúdo de cascas) e tecnológicas (rendimento e capacidade de absorção de água). Os tofus foram analisados quanto às suas características químicas (composição centesimal e mineral, teor de isoflavonas), físicas (cor e textura) e sensoriais (aparência, aroma, sabor e textura), sendo também submetidos a um teste de consumidor (aceitação de atributos). Os delineamentos experimentais utilizados foram o inteiramente casualizado para a produção de tofu e análises químicas e físicas, blocos incompletos casualizados para a análise sensorial descritiva e blocos completos casualizados para a análise sensorial de aceitação. Os dados obtidos foram tratados pelas técnicas estatísticas adequadas a cada situação (ANOVA, teste de comparação de médias de Tukey, teste F, teste Fajustado, teste t, análise de correlação de Pearson, Mapa de Preferência Interno e Análise de Componentes Principais). Os resultados mostraram que as cultivares de soja, embora com diferentes características físicas e químicas, resultaram em rendimento semelhante no processo de obtenção de tofu. Apesar de apresentarem diferenças em sua composição química, cor e textura instrumental e características sensoriais de aparência, aroma e textura, os tofus não foram diferentes no sabor. Todas as cultivares de soja estudadas podem ser usadas para produção de tofu e todos os produtos obtidos foram igualmente aceitos, porém observou-se uma segmentação do público consumidor em relação à preferência, baseada mais no sabor que na textura, formando-se três grupos de consumidores: aqueles que gostaram dos tofus BRS 267 e MG 790A; os que gostaram dos tofus BRS 155 e 258; e consumidores que gostaram dos tofus BRS 216, 232, 257 e 262.
Tofu, also known as "soybean cheese", is a non-fermented product obtained from soymilk coagulation. There is a diversity of commercial tofu types that differ mainly in texture, which is influenced by processing conditions and characteristics of the soybean cultivar utilized. Knowing chemistry composition and physical characteristics of soybean grains is not enough to judge soybean cultivar adequacy for tofu production. It is difficult to evaluate cultivar potential due to the shortage of reliable methods for small scale tofu production. This investigation aimed to develop a method to obtain tofu under laboratory conditions, in order to compare potential of eight Brazilian soybean cultivars (BRS 155, BRS 216, BRS 232, BRS 257, BRS 258, BRS 262, BRS 267, BRSMG 790A). Processing conditions were set up from a factorial experimental design, with five variables in two levels, utilizing soybean cultivar BRS 267. Soybean grains of these cultivars were analyzed according to several chemical characteristics (proximate and mineral composition, isoflavones and protein fractions contents), physical characteristics (grain size, seedcoat and hilum color, seedcoat content) and technological characteristics (water absorption capacity and tofu yield). Tofu samples were investigated with respect to their chemical characteristics (proximate and mineral composition, isoflavone content), physical characteristics (color and texture) and sensory characteristics (appearence, aroma, flavor and texture), being also subjected to a consumer test (attributes acceptance). The experimental design utilized were entirely randomized for tofu production and chemical/physical analysis, incomplete randomized blocks for descriptive sensory analysis and complete randomized blocks for acceptance sensory analysis. Data obtained were treated by appropriate statistical techniques (ANOVA, F-test, Fadjusted test, Tukey mean comparison test, t-test, Pearson correlation analysis, Internal Preference Mapping and Principal Component Analysis). Output of these tests indicated that soybean cultivar, even though with different physical and chemical characteristics, had similar tofu yield. Tofu from soybean cultivars displayed differences in chemical composition, color and texture measurements and in the sensory characteristics appearance, aroma and texture, however tofu did not differ in flavor. All soybean cultivars investigated can be utilized for tofu production and all products were equally accepted, even though it was observed a consumer segmentation in relation to preference, based more on flavor than texture, where three consumer groups were formed: those who liked tofu BRS 267 and MG 790A; those who liked tofu BRS 155 and 258; and consumers who liked tofu BRS 216, 232, 257 and 262.
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19

Gonçalves, Leidiane Cardoso. "Avaliação química e tecnológica de grãos de soja para elaboração e caracterização de tofus". Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1061.

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O objetivo do trabalho foi elaborar e caracterizar tofus, com e sem adição de orégano, produzidos com duas cultivares de soja, BRS 284 e BMX Potência RR, oriundas de Mauá da Serra – PR, safra 2011/2012. Os grãos foram avaliados quanto a sua composição proximal, fibras alimentares, isoflavonas e propriedades tecnológicas. Também foram determinados a quantidade de água absorvida na maceração dos grãos, o rendimento e a composição proximal dos extratos de soja. Os tofus foram avaliados quanto à composição proximal, isoflavonas e aceitação sensorial. As duas cultivares se destacaram pelo teor de proteínas BRS 284 (33,24%) e BMX Potência RR (34,74%), lipídios BRS 284 (22,54%) e BMX Potência RR (21,72%) e fibras alimentares totais BRS 284 (26,64%) e BMX Potência RR (27,13%), sendo a maior fração constituída de fibras insolúveis. Ambas cultivares apresentaram altos valores de isoflavonas totais BRS 284 (591,70 mg.100g-1) e BMX Potência RR (865,36 mg.100g-1), devido ao local de plantio possuir temperaturas baixas. As cultivares BRS 284 e BMX Potência RR obtiveram valores para volume de intumescimento de 4,31 mL/g e 4,12 mL/g; índice de absorção de água de 2,75 g/g e 2,75 g/g e índice de absorção de óleo de 2,87 g/g e 2,60 g/g, respectivamente. Os grãos das duas cultivares de soja apresentaram diferenças nos teores de umidade, lipídios, proteínas e isoflavonas totais. Durante a maceração os grãos das duas cultivares absorveram em média 1,2 mL mL/g de água. O rendimento dos extratos de soja foram elevados, com média de 77%. Os extratos de soja não apresentaram diferença significativa em sua composição proximal. Os tofus produzidos com as duas cultivares se destacaram pelo teor de proteínas BRS 284 Padrão e Orégano (9,21% e 8,67%) e BMX Potência RR Padrão e Orégano (11,16% e 10,90%), seguido por lipídios BRS 284 Padrão e Orégano (5,26% e 4,89%) e BMX Potência RR Padrão e Orégano (4,38% e 4,24%). Os tofus das duas cultivares apresentaram altos teores de isoflavonas totais BRS 284 Padrão e Orégano (243,57 mg.100g-1 e 219,18 mg.100g-1) e BMX Potência RR Padrão e Orégano (262,64 mg.100g-1 e 330,38 mg.100g-1). Os tofus padrão e com adição de orégano da cultivar BRS 284 não apresentaram diferença para os teores de proteínas e nos produtos elaborados com a cultivar BMX Potência RR, não houve diferença nos teores de lipídios e cinzas. Os tofus com adição de orégano apresentaram melhor aceitabilidade e também maior intenção de compra pelos julgadores, comprovando a importância do atributo sabor na aceitação do tofu por parte de não consumidores.
The aim of the study was to develop and characterize tofu, with and without the addition of oregano, produced with two soybean cultivars, BRS 284 and BMX Potência RR, from Maua da Serra – PR, harvest 2011/2012. The grains were evaluated for proximate composition, dietary fiber, isoflavones and technological properties. Were also determined the amount of water absorbed in the soaking of the grains, the yield and the proximal composition of soymilk. The tofu were evaluated for proximate composition, isoflavones and sensory acceptance. Both cultivars stood out for its protein content BRS 284 (33,24%) and BMX Potência RR (34,74%), lipids BRS 284 (22,54%) and BMX Potência RR (21,72%) and total dietary fiber BRS 284 (26,64%) and BMX Potência RR (27,13%), being the largest fraction consists of insoluble fiber. Both cultivars showed high levels of total isoflavones BRS 284 (591,70 mg.100g-1) and BMX Potência RR (865,36 mg.100g-1), due to the planting site possess low temperatures. The cultivars BRS 284 and BMX Potência RR obtained values for volume swelling of 4,31 mL/g and 4,12 mL/g; water absorption index of 2,75 g/g e 2,75 g/g and oil absorption index of 2,87 g/g and 2,60 g/g, respectively. The grains of two soybean cultivars showed differences in moisture, lipids, proteins and total isoflavones. During maceration, grains of both cultivars absorbed on average 1,2 mL mL/g of water. The yield of soymilk were high, with an average of 77%. The soy extract showed no significant difference between their composition. The tofu produced in both cultivars stood out for its high protein content Standard BRS 284 and Oregano (9,21% e 8,67%) and Standard BMX Potência RR and Oregano (11,16% e 10,90%), followed by lipids content Standard BRS 284 and Oregano (5,26% e 4,89%) and Standard BMX Potência RR and Oregano (4,38% e 4,24%). The tofus of both cultivars showed high levels of total isoflavones Standard BRS 284 and Oregano (243,57 mg.100g-1 e 219,18 mg.100g-1) and Standard BMX Potência RR and Oregano (262,64 mg.100g-1 e 330,38 mg.100g-1). The standard tofu and adding oregano from cultivar BRS 284 showed no difference in the protein content, and products made with cultivar BMX Potência RR, there was no difference in the levels of lipids and ash. The tofu with oregano showed better acceptability and also better purchase intent by the judges, what indicates the importance of flavor attribute in acceptance by non-consumers.
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20

Losso, Anja. "Caratteristiche chimico-fisiche delle proteine della soia e del latte: confronto e possibili trasformazioni industriali". Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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Questo elaborato ha lo scopo di proporre una comparazione tra l’estratto di soia e il latte vaccino, partendo dalla definizione e composizione delle materie prime, descrivendo le differenti fasi del processo produttivo e soffermandosi poi sulla descrizione delle proteine, con una visione d’insieme su struttura, proprietà e caratteristiche funzionali. Viene infine fornita una descrizione delle caratteristiche del tofu, spiegando i principi alla base della coagulazione delle proteine della soia. Il primo capitolo ha l’obiettivo di introdurre la storia del consumo di soia fino ai giorni nostri, riportando poi la descrizione morfologica della pianta e le caratteristiche compositive e nutrizionali proprie del legume. Vengono descritti gli effetti benefici apportati alla salute dal consumo di isoflavoni, con successiva descrizione di tali composti. Successivamente, vengono descritte le caratteristiche dell’estratto di soia, evidenziando quali possibili modifiche il metodo di produzione può apportare all’estratto finale. L’attenzione è poi rivolta alle proteine dell’estratto di soia, con un’attenta descrizione della struttura e delle proprietà di 7S e 11S. Il secondo capitolo mette in evidenza le caratteristiche chimico-fisiche compositive del latte vaccino. Anche in questo caso è fornita una descrizione delle proteine del latte, soprattutto delle caseine, con particolare attenzione verso la loro predisposizione a formare micelle. Il terzo e ultimo capitolo presenta un confronto fra le proteine del latte e dell’estratto di soia, mettendo in luce similarità e differenze, illustrando nello specifico le proprietà che influenzano la coagulazione proteica. Si illustra, infine, il metodo di produzione del tofu, chiarendo come la scelta dei coagulanti abbia un impatto significativo sulla resa e sull’apporto di nutrienti.
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21

Benedetti, Silvia. "Avaliação do emprego da crioconcentração e da nanofiltração nas propriedades de compostos funcionais do soro de tofu e aplicação do concentrado na obtenção de bebida láctea fermentada". reponame:Repositório Institucional da UFSC, 2014. https://repositorio.ufsc.br/xmlui/handle/123456789/128617.

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Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2014.
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Este trabalho teve como objetivo a caracterização e o aproveitamento do soro de tofu, visando à aplicação de compostos bioativos oriundos da soja, resultando em um concentrado com maiores teores de isoflavonas e oligossacarídeos e, que possa ser aplicado na elaboração de uma bebida láctea. Inicialmente avaliaram-se os processos de crioconcentração(CF) em sistema de filme descendente e nanofiltração (NF) para recuperação e concentração das isoflavonas, presentes no soro de tofu. A quantificação de isoflavonas foi realizada nos concentrados obtidos em ambos os processos, além do permeado da NF e do gelo remanescente da CF. Além disso, realizou-se um estudo do potencial antioxidante do soro de tofu concentrado através da crioconcentração em blocos e da NF. A atividade antioxidante foi avaliada pelos métodos FRAP (baseado na capacidade de redução do ferro) e ABTS+ (habilidade dos antioxidantes em capturar o cátion radical ABTS+). Posteriormente, o soro de tofu concentrado por NF foi aplicado na elaboração des bebidas lácteas fermentadas, denominadas como Bebida 1 (10 % de soro de tofu concentrado + 90 % de leite) e Bebida 2 (20 % de soro de tofu concentrado + 80 % de leite), além do controle (apenas leite). As bebidas foram avaliadas quanto à contagem total de bactérias ácido-láticas, propriedades físico-químicas, cor, índice de sinerese, propriedades reológicas e quantificação dos compostos bioativos, tais como isoflavonas e oligossacarídeos. A partir dos resultados obtidos, pôde-se observar que ambos os processos de CF em sistema de filme descendente e NF resultaram na concentração das isoflavonas. Com relação à atividade antioxidante, observou-se que seus valores foram significativamente mais elevados nos concentrados obtidos do que no soro de tofu inicial, sendo correlacionados positivamente com o teor de isoflavonas. A utilização do soro de tofu concentrado por NF na elaboração de bebida láctea fermentada não interferiu na sobrevivência das bactérias ácido-láticas, cujas contagens foram maiores que 8 log UFC mL-1 ao longo dos 30 dias de armazenamento das bebidas. Observou-se que a adição de maior quantidade de soro de tofu concentrado na bebida 2 promoveu redução do teor de sólidos totais e proteínas em comparação ao controle. Todas as amostras apresentaram perfil similiar quanto ao comportamento do pH, acidez e índice de sinerese ao longo do tempo de armazenamento. Tanto o controle quanto as bebidas lácteas fermentadas adicionadas do soro de tofu concentrado apresentaram coloração amarelo-esverdeada. Além disso, as bebidas bem como controle apresentaram comportamento reológico de fluidopseudoplástico com propriedades tixotrópicas. Na bebida 2, observou-se a manutenção das isoflavonas totais ao longo do tempo de armazenamento da bebida, enquanto na bebida 1 ocorreu uma pequena redução nesses teores. Os oligossacarídeos avaliados na bebida 2 apresentaram uma redução na sua concentração ao longo do tempo de armazenamento. Dessa forma, os resultados obtidos neste trabalho sugerem que o soro de tofu concentrado pelo processo de nanofiltração pode ser utilizado para obtenção de uma bebida láctea fermentada com atividade biológica especial, conferidas pelas isoflavonas e oligossacarídeos da soja.

Abstract : This study aimed at the characterization and use of tofu whey, for the application of bioactive compounds derived from soybeans, resulting in a concentrate with higher concentrations of isoflavones and oligosaccharides, and that can be applied in the preparation of a fermented lactic beverage. Primarily it was evaluated the processes of freeze concentration (CF) in falling film system and nanofiltration (NF) for the recovery and concentration of isoflavones, present in the tofu whey. The isoflavone quantification was performed in the concentrates obtained in both processes, besides of the NF permeate and the remaining ice of freeze concentration. Furthermore, it was carried out a study of the antioxidant potential of tofu whey concentrated by block freeze concentration and NF. The antioxidant activity was evaluated by FRAP (based on the ability of iron reduction) and ABTS + (ability of antioxidants to capture the radical cation ABTS+) methods . Posteriorly, the tofu whey concentrated by NF was applied in the preparation des functional fermented milk beverages, denominated as beverage 1 (10 % concentrate tofu whey + 90 % milk ) and beverage 2 (20 % concentrate tofu whey + 80 % milk), and control (only milk). The beverages were evaluated for total count of lactic acid bacteria, physicochemical properties, color, syneresis index, rheological properties and quantification of functional compounds, isoflavones and oligosaccharides. From the results obtained, it was observed that both falling-film freeze concentration and NF processes resulted in the concentration of isoflavones. With respect to the antioxidant activity, it was found that the values were significantly higher in the concentrate tofu whey than initial tofu whey, being positively correlated with the isoflavones . The use of tofu whey concentrated by NF in the preparation of fermented lactic beverages did not affect the survival of lactic acid bacteria, whose counts were higher than 8 log CFU mL-1 over the 30 days of storage of beverages. It was observed that the addition of a larger amount of concentrate tofu whey in beverage 2 produced a greater reduction in total solids and protein compared to the control. All samples showed similiar profile as the behavior of pH, acidity and syneresis index throughout the storage time. Both control and fermented lactic beverages with concentrate tofu whey showed greenish-yellow. Moreover, the beverages and control presented rheological behavior of pseudoplastic fluid with thixotropic properties. In the beverage 2 it was observed the maintenance of the total isoflavones over time storage, the beverage 1 as a slight decrease in these levels. The oligosaccharidesevaluated in the beverage 2 presented a decrease in their concentration throughout the storage time. Thus, the results obtained in this study suggest that the tofu whey concentrated by nanofiltration process can be used to obtain a fermented lactic beverage with functional properties conferred by the isoflavones and oligosaccharides soy of soybean.
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22

Correia, Francelina Flor de Sousa. "Formulação de produtos alimentares comerciais à base de soja". Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15389.

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Mestrado em Biotecnologia - Biotecnologia Alimentar
A soja [Glycine max (L.) Merrill] é de todas as leguminosas, a que tem vindo a despertar grande interesse junto da indústria e dos consumidores graças à sua versatilidade, ao seu valor nutricional e ao facto de representar uma importante alternativa alimentar de baixo custo, em substituição das proteínas de origem animal (ditas proteínas de custo elevado, como carne, leite e ovos). O interesse nos mais variados derivados da soja prende-se muito com a quantidade e qualidade da sua proteína, bem como ao facto de se constituírem como fonte de outros compostos, como fibras, oligossacarídeos com potencial prebiótico, como rafinose, estaquiose e nutrientes como vitaminas e minerais. O presente trabalho teve como principal objectivo o desenvolvimento de duas bebidas de soja, nomeadamente uma bebida aromatizada e uma bebida com cacau, bem como, sobremesas fermentadas de soja. Pretendia-se pois, que estes produtos pudessem integrar o portfólio de produtos da empresa Nutre – Indústrias Alimentares, S.A. Assim, começou por fazer-se um estudo de mercado dos produtos semelhantes e concorrentes aos que se pretende desenvolver, de forma a definir os requisitos pretendidos. Houve necessidade de desenvolver todos os procedimentos analíticos a implementar no laboratório e definir os parâmetros a analisar em cada um dos produtos. As formulações desenvolvidas foram então avaliadas em termos físico-químicos, microbiológicos e sensoriais. Este trabalho apoiou de forma inequívoca o desenvolvimento das duas bebidas de soja pretendidas, ficando ambos os produtos no portfólio da empresa. No caso das sobremesas fermentadas de soja, não foi possível efectuar o ensaio industrial, que permitiria efectuar as devidas validações do produto desenvolvido laboratorialmente, devido a restrições ao nível de planeamento de produção, contudo, a direcção do departamento de investigação e desenvolvimento considera que os ensaios laboratoriais foram bastante satisfatórios e promissores, pelo que pretendem replicar o procedimento laboratorial a nível industrial.
Soybean [Glycine max (L.) Merrill] has arouse great interest among industry and consumers thanks to its versatility, its nutritional value and the fact that it represents an important low cost alternative food, to replace the animal protein (said protein high cost, such as meat, milk and eggs). Interest in various soy products is related to the quantity and quality of their protein as well as the fact that they constitute a source of other compounds, such as fibers, oligosaccharides with prebiotic potential, such as stachyose and raffinose and other nutrients such vitamins and minerals. This work had as main objective the development of two soy beverages, including a flavored drink and a drink with cocoa and, fermented soy desserts. It was intended therefore that these products could integrate the portfolio of Nutre – Indústrias Alimentares S.A. Therefore, it began by making a market study of similar products and competitors to be developed in order to define the requirements intended. There was need to develop all analytical procedures to be implemented in the lab and set the parameters to be analyzed in each product. The developed formulations were then evaluated in physicochemical terms, microbiological and sensory. This work supported unequivocally the development of the two required soy beverages, getting both products in the company portfolio. In the case of soybean fermented desserts, it was not possible to be industrially tested which would perform the necessary validations of the product developed in laboratory due to restrictions in terms of production planning, however, the direction of the research and development department considers that laboratory tests were very satisfactory and promising, so aiming to replicate the laboratory procedure at industrial level.
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23

Fahlgren, Viktoria. "Utveckling av en C-vitaminberikad tofuprodukt : Studie av C-vitaminhalt under process och förvaring". Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-67747.

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Tofu is a plant based product made from soybeans, water and a coagulant. The coagulant together with heating enables the formation of a soy curd (tofu). The proteins that dominates in soybeans are β-conglycinin (7S) and glycinin (11S). The composition of the proteins differs between soybean cultivars, which also affects the formation of the tofu. The object in this study was to evaluate the vitamin C content and the stability of vitamin C during processing and storage in an ecological tofu-product after enrichment of Sea Buckthorn to increase the vitamin content. Furthermore, the use of germinated soy beans instead of soaked soybeans in the production of tofu was evaluated. When Sea Buckthorn was added to the soymilk it resulted in a decrease in pH from 6.3 to 5.5, which affected the formation of the soy curd negatively as the optimal pH is between 6.0 and 6.5. By adding alkali to reach pH 6.3 it was possible to achieve a soy curd when Sea Buckthorn powder was added. Sea Buckthorn increased the vitamin C content in the product to 32 mg/250 g but only 10% (about 3 mg) remained after four weeks storage. The loss of vitamin C was large in both processing and storage of the tofu. An additional loss of 7- 14% was detected during 10 minutes heating (60°C). Germination of soybeans did neither affect the amount of protein, nor the vitamin C content in tofu. To produce a tofu with more than 15% of RDI for vitamin C in one serving (100 g) the amount berry powder to be added in the production of 250 g tofu must not be less than 31 g (400 mg vitamin C), based on losses up to 90-95% during the process and storage. Hence the huge amount of berry powder that must be added, other ways to decrease the degradation of vitamin C is necessary to be investigated.
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Xu, Xin. "Physical, psychological, demographic and modifiable risk factors for age related cognitive impairment associated with possible dementia and frailty". Thesis, Loughborough University, 2014. https://dspace.lboro.ac.uk/2134/14542.

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The population of China is ageing. Accompanying this aging population, dementia and frailty have a growing importance. However there is little consensus on the association between dementia and frailty, in terms of how the criteria that are part of this two syndromes overlap, as both disorders are age-related and increase the risk for falls, further leading to loss of independence. To meet the above needs, the thesis describes research into different frailty diagnostic criteria, as well as its association with dementia symptoms. We examined cognitive measures that can be used for assessment of Mild Cognitive Impairment (MCI) and dementia screening (the Hopkins Verbal Learning Test, HVLT) and compared its discriminant ability with the commonly used cognitive screening tool, the Mini-Mental State Examination (MMSE) in distinguishing Cognitive Impairment (including MCI and dementia) from No Cognitive Impairment (NCI, normal controls) in two community-dwelling elderly Chinese populations and in one institutionalised elderly population in Shanghai, China. Subsequently we investigated whether physical and cognitive symptoms clustered together to form frailty phenotypes. We employed indicators that have been widely used to diagnose frailty, including physical measures (grip strength, Time-Up and Go test, 15 feet gait speed test and Berg balance test), and psychological measures (the HVLT and the MMSE) to predict cognitive impairment (CI) and frailty. Additionally, we described demographics (age, gender, education) and other potential modifiers when detecting cognitive impairment and functional disability. We then built up a model for possible frailty phenotype using various indicators. Lastly, we examined whether demographic (age, gender, education and profession), and lifestyle (smoking/alcohol history, exercise frequency, and dietary habit) could be used to predict future cognitive impairment. It was found that advanced age, lower education (no or primary level), and being vegetarian were significant risk factors for cognitive impairment. Furthermore, whereas high consumption of green vegetables is a protector against cognitive impairment, high intake of tofu was negatively related to cognitive performance among community-dwelling elderly in China. To meet the above needs, the thesis describes research into different frailty diagnostic criteria, as well as its association with dementia symptoms. We examined cognitive measures that can be used for assessment of Mild Cognitive Impairment (MCI) and dementia screening (the Hopkins Verbal Learning Test, HVLT) and compared its discriminant ability with the commonly used cognitive screening tool, the Mini-Mental State Examination (MMSE) in distinguishing Cognitive Impairment (including MCI and dementia) from No Cognitive Impairment (NCI, normal controls) in two community-dwelling elderly Chinese populations and in one institutionalised elderly population in Shanghai, China. Subsequently we employed these two cognitive measures to investigate whether they were part of the frailty syndrome among elderly from the community-based studies. We investigated whether physical and cognitive symptoms clustered together to form frailty phenotypes. We employed indicators that have been widely used to diagnose frailty, including physical measures (grip strength, Time-Up and Go test, 15 feet gait speed test and Berg balance test), and psychological measures (the HVLT and the MMSE) to predict cognitive impairment (CI). We found four distinct subtypes of elderly characterised by increasing care needs: 1. Persona elderly as defined by age >78, year of education<6 years, grip strength <11.8 KG, and a MMSE total score <25; 2. Persona Physical frailty (fitness), defined by a total score on the Timed-Up and Go (TUG) test >12.7 seconds and 15 feet gait speed >4.4 seconds; 3. Persona Cognitive impairment, defined by a MMSE total score <25, a HVLT Immediate Recall (IR) score <15, and a HVLT Delayed Recall (DR) <5; 4. Persona Physical frailty (balance,) defined by a Berg Balance test score of <53. Additionally, we described demographics (age, gender, education) and other potential modifiers when detecting cognitive impairment and functional disability. We then built up a model for possible frailty phenotype using various indicators, Frailty here was defined as: 1. Low BMI as measured by this algorithm: BMI= Weight (kg)/Height (m)2 2. Weakness (upper and lower body): grip strength in the lowest quintile, adjusted for gender; and TUG get up with assistance or unable to get up 3. Slowness (lower body): TUG score in the lowest quintile, adjusted for gender; and 15 feet gait speed in the lowest quintile, adjusted for gender; 4. Poor balance: Berg Balance test score in the lowest quintile, adjusted for gender; 5. Low physical activity: engaging in exercise less than once per week. An individual with 4 or more present frailty components out of a total of 7 was considered to be frail , whereas equal or less than 3 characteristics were hypothesized to be pre-frail . Those with no present frailty components were considered as robust. Lastly, we examined whether demographic (age, gender, education and profession), and lifestyle (smoking/alcohol history, exercise frequency, and dietary habit) could be used to predict future cognitive impairment (as defined by a HVLT IR score of ≤19). The results of our studies show that compared to the MMSE, the HVLT is superior in differentiating MCI and dementia from NCI, and is also less affected by demographic factors in detecting frailty. Furthermore, in the current study, physical, psychological, demographic and other modifiable risk factors cluster together into different phenotypes of cognitive impairment and functional disability in these cohorts. A phenotype of frailty is built up using BMI, grip strength, TUG, 15 feet gait speed, balance and exercise frequency as indicators. The most common was the elderly phenotype followed by the cognitively impaired. A novel finding of the current study is that only 4.8% (8 out 168) of the whole sample fulfilled all three categories in the current study (cognitive impairment, functional disability and frailty). Finally, advanced age, lower education (no or primary level), and being vegetarian were significant risk factors for cognitive impairment. Furthermore, whereas high consumption of green vegetables is a protector against cognitive impairment, high intake of tofu was negatively related to cognitive performance among community-dwelling elderly in China.
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Bernhardt, Clemens [Verfasser], i Bernward [Akademischer Betreuer] Bisping. "Untersuchungen zur Bildung von Vitamin B12 durch Acetobacter pasteurianus und zur Co-Fermentation von Tofu und Pflanzenmaterial durch Propionibacterium freudenreichii und Lactobacillus reuteri für die Anreicherung mit Vitamin B12 / Clemens Bernhardt ; Betreuer: Bernward Bisping". Hamburg : Staats- und Universitätsbibliothek Hamburg, 2019. http://d-nb.info/1202113109/34.

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Revah, Sergio. "Contribution à l'étude de la production accélérée d'arômes fromages à partir de caillés granulaires". Compiègne, 1986. http://www.theses.fr/1986COMPD041.

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L'utilisation du caillé granulaire (GC) comme substrat pour la génération d'arômes fromage a permis un meilleur contrôle des conditions de fermentation en réduisant les contraintes diffusionnelles provoquées par la taille des fromages. On a appliqué cette technique pour obtenir les arômes : emmental, par la fermentation GC et en " slurry " de bactéries propioniques et lactiques, on a étudié les effets du pH initial, du type de lait, de la température, des additifs, du type de semences, de la concentration de sel et de l'addition d'enzymes sur le développement microbien et sur celui d'arôme ; bleu, par fermentation sur GC de Penicillium roqueforti et de bactéries lactiques, on a déterminé l'influence du type de lait, des souches, de la concentration et du type de salage, ainsi que l'addition de crème lyophilisée " et d'enzymes sur l'évolution du substrat et la production des composés aromatiques. Des arômes caractéristiques et typés ont été obtenus en une période de 6 à 9 jours pour le premier et de 4 à 6 pour le second ce qui représente une réduction de temps de maturation considérable par rapport aux techniques fromagères. Pour le premier, la fermentation en GC a donné des meilleurs résultats qu'en slurry et dans les deux systèmes, l'utilisation d'enzymes a permis d'augmenter le pouvoir aromatique. Dans le second, on a développé des produits ayant une concentration de carbonyles de 8 à 10 fois supérieurs à celle du fromage, par enrobage de lipase ou de crème lipolysée sur le GC
The utilisation of the granular curds (GC) as substrate per cheese flavors production allows a better control of the fermentation conditions by reducing the diffusional restrictions that might be found in cheese. We have applied this technique to produce : emmental cheese flavour by the fermentation on GC and in slurry with lactic and propionic acid bacteria, we have studied the effect at initial pH, type of milk, temperature additives, type of inoculation, salt concentration and enzyme addition on microbial and flavour development ; blue cheese flavour by cultivation of penicillium roqueforti and lactic bacteria on GC, we have studied the influence of the type of milk, strains salt concentration and of the addition of lipolized cream and enzymes on the evolution of the substrate and the production of aromatic compounds. Characteristics flavors were obtained in 6 to 9 days for the first and in 4 to 6 days for the second), which represents a considerable reduction in ripening time as compared to the traditional methods. In the first fermentation with GC gives better results than the slurry and in both cases, enzyme addition increases flavour strength. In the second, we have developed products with carbonyl concentrations that are 8 to 10 times higher than those found in blue cheese with lipase or lipolized cream coating of the GC
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27

Tomikawa, Mari Matsuoka. "Desenvolvimento de uma sobremesa a base de soja tipo petit suisse enriquecido com calcio e alto teor proteico". [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255508.

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Orientador: Roberto Herminio Moretti
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-13T17:21:19Z (GMT). No. of bitstreams: 1 Tomikawa_MariMatsuoka_M.pdf: 1329078 bytes, checksum: 42c41def14ca408db9e99f7b1e8bcddd (MD5) Previous issue date: 2009
Resumo: Produtos comerciais a base de extrato hidrossolúvel de soja em combinação com sucos de frutas têm obtido êxito no mercado, como alternativa proteica com benefícios funcionais. No entanto, a quantidade de proteína de soja nessas associações é relativamente baixa no mercado nacional, de 0,6 a 3,0%. O presente trabalho constituiu no desenvolvimento uma sobremesa a base de soja com características semelhantes aos queijos petit suisse, com teor de proteína de soja acima dos produtos a base de extrato hidrossolúvel de soja combinados com sucos de frutas encontrados hoje no mercado brasileiro, e com características sensoriais aceitas pelo consumidor. As sobremesas de soja foram desenvolvidas a partir da coagulação do extrato hidrossolúvel de soja sulfato de cálcio (CaSO4.2H2O) em concentrações de variando de 0,25 a 1%, acréscimo de goma guar em concentrações de 0,02 a 0,2% e ajuste de pH (4,0 a 4,4) com ácido lático 85%. O efeito dessas variáveis foi avaliado sobre a composição física e química, o conteúdo de cálcio, o rendimento em proteína e a firmeza das sobremesas de soja obtidas nos ensaios experimentais. Todas as variáveis foram influenciadas significativamente (p=0,05) pela concentração de CaSO4.2H2O. O teor de sólidos totais e o conteúdo de cálcio elevaram-se com o aumento da concentração de coagulante. O teor de proteína e lipídios e a firmeza apresentaram forte correlação entre si, com tendência crescente com o aumento da concentração de CaSO4.2H2O até 0,88%, seguido de um declínio dos valores dessas variáveis com o acréscimo de coagulante até 1% CaSO4.2H2O. Somente a acidez foi influenciada significativamente pelo pH, e a interação do pH com a goma guar teve efeito negativo significativo no rendimento em proteína. Nem a goma guar nem as outras interações das variáveis independentes tiveram influência significativa sobre as variáveis dependentes. Os ensaios escolhidos para a avaliação sensorial, pela composição físico-química e qualidade aparente que apresentaram, foram o ensaio com 0,88% CaSO4.2H2O; 0,05% goma guar e pH 4,3 (ensaio 6), e o ensaio com 0,63% CaSO4.2H2O, 0,02% goma guar e pH 4,2 (ensaio 11). As amostras diferiram significativamente somente no atributo 'textura', sendo o ensaio 6 mais aceito sensorialmente pelos provadores, caracterizando-se como a melhor formulação para o desenvolvimento da sobremesa de soja tipo petit suisse, dentro dos limites experimentais
Abstract: Commercial products produced from soymilk in combination with fruit juices has been successful in the market, being an alternative protein source with functional benefits. However, protein content in these soybean associations is relatively low in the national market, about 0.6 to 3.0%. The present study was the development of a soy-based dessert with similar features of petit suisse cheeses, with higher soy-protein content than the products from soymilk in combination with fruit juices found actually in the brazilian market, and with acceptable sensory characteristics by the consumer. The soy desserts were made from soymilk coagulation with calcium sulphate concentrations (CaSO4.2H2O) ranging from 0.25 to 1%, with addition of guar gum at 0.02 to 0.2% concentrations and pH correction (4.0 to 4.4) with lactic acid 85%. The effect of these variables CaSO4.2H2O, guar gum and pH) were evaluated on the physical and chemical composition, the calcium content, the protein recovery (yield in protein) and the firmness of the soy desserts obtained from the experimental trials. All variables were significantly influenced (p = 0.05) by the concentration of CaSO4.2H2O. The total solids and calcium content increased with increasing coagulant concentration. The protein and lipids content and the firmness, showed a strong relationship between them. The protein content and the firmness trend was toward an increase with increasing concentration of CaSO4.2H2O up to 0.88%, followed by a descrease at 1% CaSO4.2H2O. Only the titrable acidity was affected by pH. The pH and guar gum interaction had significant negative effect on yield in protein. Neither guar gum nor any other interactions of the independent variables, had significant influence on the dependent variables. The tests chosen for the sensory evaluation, by the physico-chemical composition and better quality apparent, were the test with CaSO4.2H2O, 0.05% guar gum and pH 4.3 (test 6), and the test with 0.63% CaSO4.2H2O, 0.02% guar gum and pH 4.2 (test 11). The samples showed difference only on the attribute of 'texture', with test 6 being the most accepted test for the sensory panelists, electing it as the best formulation for the development of soybean dessert like petit suisse cheese, within the experimental limits
Mestrado
Mestre em Tecnologia de Alimentos
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28

Zátopek, Jakub. "Optimalizace hodnotového toku". Master's thesis, Vysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií, 2012. http://www.nusl.cz/ntk/nusl-219893.

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This master's thesis is dealing value stream optimisation of finished goods in company Continental Automotive Systems, s. r. o. between production lines and expedition in terms of lean production methods and industrial engineering. The first part deals with theoretical training methodologies and understanding of lean manufacturing and industrial engineering. The second part analyzes the value stream of finished goods between production lines and expeditinon, identifying bottlenecks and design improvements.
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29

Perutka, Michal. "Analýza hodnotového toku". Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-229779.

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The aim of the diploma thesis “Value stream mapping” is to analyse the montage workplace of the company IFE-CR, a.s. with focus on the value stream and the methods of lean production. The thesis aims to identify priorities for applying lean production methods at the montage workplace and to propose concrete measures in order to reduce different types of wasting. The first part of the thesis is dealing with the theory, understanding the main principles and methods of lean production, as well as with the method of value stream mapping. The second part is dealing with value stream analysis of the montage workplace and proposes concrete measures to reduce wasting and to increase the production effectiveness, respectively to improve the material stream trough implementation of selected lean production methods in the montage workplace.
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30

Hrnčíř, Roman. "Analýza hodnotového toku". Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2013. http://www.nusl.cz/ntk/nusl-230607.

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This diploma thesis: „Analysis of the value stream“ deals with the mapping of production processes in terms of flow value, their analysis and application of possible improvements that should be task to speed up and improve process. Finally, correctness will be proved with process audit of proposed solutions and will be quantified also possible savings. The goal of this work is to design, implement and validate methods of lean production in working process.
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31

Ježková, Jitka. "Modelování dopravního toku". Master's thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2015. http://www.nusl.cz/ntk/nusl-232180.

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Tato diplomová práce prezentuje problematiku dopravního toku a jeho modelování. Zabývá se především několika LWR modely, které následně rozebírá a hledá řešení pro počáteční úlohy. Ukazuje se, že ne pro všechny počáteční úlohy lze řešení definovat na celém prostoru, ale jen v určitém okolí počáteční křivky. Proto je dále odvozena metoda výpočtu velikosti tohoto okolí a to nejen zcela obecně, ale i pro dané modely. Teoretický rozbor LWR modelů a řešení počátečních úloh jsou demonstrovány několika příklady, které zřetelně ukazují, jak se dopravní tok simulovaný danými modely chová.
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32

LI, RUI-LING, i 李瑞玲. "Studies on the egg tofu manufacturing". Thesis, 1989. http://ndltd.ncl.edu.tw/handle/22861913947347486145.

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33

Tu, Jo-Han, i 屠若涵. "Consumption frequency of stinky tofu and urine isoflavone kinetic analysis after a single ingestion of stinky tofu". Thesis, 2011. http://ndltd.ncl.edu.tw/handle/29632740413246057255.

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碩士
國立臺灣師範大學
人類發展與家庭學系
100
This research analyzed isoflavones content in stinky tofu from night markets in Taipei and Taichung, consumption frequency of stinky tofu by hobbyists, and urinary pharmacokinetics of isoflavones following a single ingestion of stinky tofu by equol producers and non-producers. We collected 143 stinky tofu samples from 122 vendors and analyzed the isoflavones content by HPLC (high-performance liquid chromatography). The results showed that the average contents in every 100 g of stinky tofu were 9.32 mg of daidzein (including glycosides 3.81 mg and aglycon 5.51 mg), 12.81 mg of genistein (including glycosides 6.31 mg and aglycon 6.50 mg), 1.27 mg of glycitein (including glycosides 0.39 mg and aglycon 0.88 mg), 0.36 mg of dihydrodaidzein, 1.16 mg of equol, 0.01 mg of desmethylangolesin, and 0.55 mg of dihydrogenistein. The percentage of aglycone isoflavone is 49.7±27.2. We also surveyed 274 respondents with habit of eating stinky tofu for their stinky tofu intake frequency. We found that 18.3% of the respondents take more than 1–2 times per week, 46.4% of them take 1–3 times per month, and 24.8% of them take 1–2 times per quarter. The average amount of each intake is 195.0± 79.6 g. We recruited 74 stinky tofu hobbyists within 20–30 years old and analyzed their equol content in urine after challenging soy isoflavone for 3 days, that were identified 52 of them (70.3%) are equol producers and 22 of them (29.7%) are equol non-producers. We selected 20 equol producers and 18 equol non-producers, collect their urine in the 48 hours after one serving of stinky tofu (four 1-hour urine samples, four 2-hour urine samples and three 12-hour urine samples), and analyzed urinary isoflavone content. We found that daidzein, equol, genistein and glycitein were excreted within 0–1 hour, and it reached peak excretion rate after 3–4 hours. The excretion amount approached 0 after 36–48 hours. Dihydrodaidzein and desmethylangolesin started to be excreted 1–4 after serving stinky tofu, and it reached peak excresion rate in 10–12 hours. The difference of daidzein, equol and genistein excretion amount and rate between equol producers and non-producers appeared to be significant in 10–12 hours; the difference of dihydrodaidzein and desmethylangolesin appeared to be significant in 12–24 hours. That means, the metabolites of daidzein and genistein in stinky tofu appeared 10 hours after intaking. The excretion amount and rate difference of glycitein between equol producers and non-producers was insignificant within 0–48 hours. Recovery of urine isoflavones is 75.9 % of total daidzein, 67.4 % of equol, 41.8 % of total genistein and 65.3 % of total glycitein. The equol producers had similar amount of soy food intake, stinky tofu intake and defecation frequency as compared with the equol non-producers. Our results show that the aglycone isoflavones content in stinky tofu are rich, especially containing equol. And the absorption rates are high for both equol producers and non-producers. Stinky tofu could serve as an equol source. It requires further research to justify if the proportion of equol producers is higher among young stinky tofu hobbyists.
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34

Chang, Ken-Mei, i 張艮媚. "Studies on Texture-Improving for Packed Tofu". Thesis, 2004. http://ndltd.ncl.edu.tw/handle/76333535330102532072.

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碩士
國立嘉義大學
食品科學系碩士班
92
There are many defects in quality of packed tofu to be overcome, such as somewhat firm and non-uniform texture, high syneresis and weak soup-absorbing ability during cooking. The studies were conducted at two stages. First, to forge the texture of packed tofu from non-uniform to uniform state, and followed by experiment carried out to improve texture and soup-absorbing ability of packed tofu. At the first stage, 0.3 % ( w/w ) glucono-δ-lactone combined respectively with three concentrations, 0.025, 0.05 and 0.1 % ( w/w ) of magnesium chloride used to solve the problem of non-uniform texture of packed tofu. At the second stage, three processing factors, the amounts of sodium bicarbonate, baking powder and curdlan added, were used to constrain a central composite design with range of 0.1-0.4 %, 0-1.0 % and 0-2.0 % ( w/w ) respectively, to improve the texture and soup-absorbing ability of packed tofu. It was showed that, addition of magnesium chloride even at its minimal amount, 0.025 % ( w/w ), could solve completely problem of non-uniform texture. The soup-absrobing ability were more greatly influenced by sodium bicarbonate than by the other two processing factors, and the more sodium bicarbonate added, the greater the soup-absorbing ability was. It was also found that curdlan brought about a significant increase in hardness of packed tofu. Addition of sodium bicarbonate or baking powder, on the other hand, decreased hardness of packed tofu. The tofu with highest and lowest soup-absorbing ability, without addition of curdlan, showed high overall preference scores in sensory evaluation.
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35

Wu, Meng-Lung, i 巫孟蓉. "Preparation of tofu rich in active isoflavones". Thesis, 2002. http://ndltd.ncl.edu.tw/handle/87157584301726560559.

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碩士
國立嘉義大學
食品科學系碩士班
91
Abstract Isoflavones are novel functional ingredients of soybeans and other related bean products. With various processing conditions and degrees, the amount of isoflavone contained in soybean products also changes substantially. This thesis aimed at functional enhancement of tofu products, addressing the influences of different processing conditions on transformation of isoflavones by two aspects of small-amount and large-amount tofu preparation. Soybeans were soaked with water, steam-cooked, inoculated with the conidia of Aspergillus oryzae , incubated 3 days for koji , and pulverized for koji power preparation. The koji powers were mixed and extracted with water in various proportions to prepare crude koji enzyme extractives as the source of β-glucosidase. When making soymilk, the soybeans were soaked with water at ambient temperature for 8 hours, daidzein and genistein contents of soybeans increased remarkably after soaking while the amount of isoflavone glucosides of daidzin and genistin decreased. In addition, there was some isoflavones existing in the water where the soybeans were soaked in. This indicates that during the process of soaking, there was a small amount of isoflavone lost from the soybeans. When determining the activity of β-glucosidase within crude koji enzyme extractives through different extraction ratio (50%, 25%, 16.7%, 12.5% and 10%, w/w) at 30℃, increased remarkably with an increase of extraction ratio. Aliquots of 3kg soymilk were taken, supplemented with the crude koji enzyme extractive of the extraction ratio 25% at 35±1.5℃ and reacted for various periods of time (0, 30, 60, 120 and 300 min), and then were made into tofu. The experiment results indicated that the amount of daidzein and genistein contained in soymilk was greatest during the 120-min reaction time and was smallest when the reaction time was 0 min; and the amount of daidzin and genistin was greatest when the reaction time was 0 minute, and was smallest during the 120 min reaction time. The amount of daidzein and genistein contained in tofu was greatest during the 120 min reaction time and was smallest when the reaction time was 0 min. When the reaction time was was within less than 120 min, the yield of tofu was virtually the same (P>0.05); however, when the reaction time was up to 300 min, the yield of tofu decreased remarkably (P<0.05). In respect of quality evaluation, after being supplemented with crude koji enzyme extractives, the pH values and microbial populations of the soymilks was the same when the reaction times were in with 120 min; but when the reaction time was up to 300 min, the pH value went down strikingly and the microbial populations also increased substantially. To integrate all experiment results, it was obvious that tofu, which was made from soymilk kept under the temperature of 35±1.5℃, supplemented with crude koji enzyme extractive of extraction ratio 25% (0.33%), and reacted for 120 min, was of the highest yield, containing the highest amount of active isoflavones and rendering acceptable quality.
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Huang, Shih-Ching, i 黃詩晴. "Anaerobic Hydrogen Production from Tofu Processing Wastewater". Thesis, 2011. http://ndltd.ncl.edu.tw/handle/43292107849609322544.

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碩士
逢甲大學
環境工程與科學所
100
This study aims to investigate the bioenergy conversion efficiency of tofu processing wastewater using anaerobic fermentation technology. The experiments were conducted with two seed sludges (LM and CH), initial cultivation pH (4-8), temperatures (35℃ and 55℃) and substrate concentrations (10-40 g COD/L) in batch test to optimize the environmental factors for hydrogen production. Continuously stirred tank reactor (CSTR) was operated at hydraulic retention time (HRT) 6-24 hrs to investigate the continuous hydrogen production efficiency of tofu processing wastewater for its in situ use as energy source. . The results indicate that peak hydrogen production yield and hydrogen production rate were 4.1 mmol/g CODadded and 3.78 L/L-d respectively at 35oC, pH 5.5 and tofu processing wastewater concentration of 20 g COD/L. Methane production was noted at pH 7.5-8.0 with a production yield of 7.8 mL CH4/g CODadd during the fermentation by CH sewage sludge. A peak total energy production yield of 7297 J/g COD was obtained at pH 7.5. The maximum hydrogen production rate, hydrogen production yield and energy production rate of 1.73 L/L-d, 9.7 mmol H2/g COD and 43.3 kJ/L-d respectively were obtained at HRT 8 hrs. Total energy production yield of tofu processing wastewater was 1.08 × 104 MJ/yr which include 4.9 × 103 MJ/yr from biohydrogen production and 5.9 × 103 MJ/yr from ethanol production (assuming the amount of wastewater as 250 tons). The energy consumption while operation of pump and stirrer was 7000 MJ/yr leading to a total net energy of 3800 MJ/yr. This could support 3.5% of the daily energy demand of a tofu factory and it could save 5,000 NTD per year of electricity cost. Furthermore 6.65 tons CO2 e of carbon dioxide emission could be reduced by using the wastewater as energy source.
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37

Chang, Ya-Ju, i 張雅茹. "Optimization of processing conditions of paiyen tofu". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/93657786625346457504.

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Streszczenie:
碩士
中國文化大學
生活應用科學系
102
The new way of making paiyen tofu is using soy protein, modified starch, and seasonings as ingredient. And through high-speed mixing and steaming, the final product was obtained. The research investigates optimization of processing conditions of paiyen tofu. First, comparing the quality of commercial paiyen tofus. Second, finding the effect of different phosphates (sodium hexametaphosphate, poryrin F, sodium tripolyphosphate)was added to paiyen tofu. Finally, using response surface methodology for paiyen tofu to find out the effect at water content (241 ~ 343ml), oil content (31 ~ 113ml) and modified starch content (10 ~ 52g), then obtain the optimization of processing conditions. The results show as below : (1) The soft texture of paiyen tofu which has high acceptability .According to the result of sensory analysis and texture, it demonstrated the range high acceptability: hardness 201.1~495.3(g); fracturability 299.5~478.3; adhesiveness -1216.6~-398.1(g/sec); springiness 0.97 to 1.01; cohesiveness 0.43~ 0.56; gumminess 87.02~250.88; chewiness 85.88~251.0(g); resilience 0.03 ~ 0.05 (g). (2) Different phosphates added effect viscosity of paiyen tofu paste, pH, and texture of product. In alkaline, viscosity of paiyen tofu paste become sticky and the product texture become harder. The texture of paiyen tofu hardness, adhesiveness, cohesiveness, gumminess and chewiness was rise after frezzing. springiness and resilience was decline. Added Sodium hexametaphosphate had soft texture. (3) The response surface of before freezing showed that: while adding more water and oil, the number of paiyen tofu paste’s viscosity, and hardness and cohesiveness of product were smaller. Then more modified starch added made the adhesiveness rise. The response surface of after freezing demonstrated that the more water, oil and less modified starch made the hardness, gumminess and chewiness rise. However, the more water, less oil and fewer modified starch, the cohesiveness showed decreasing. And added more oil and modified starch, syneresis rate will increase. (4) In the range: hardness <400g, syneresis rate <0.1%, chewiness <250g, can obtain the optimum process conditions of paiyen tofu was: water content at 292ml (X1 = 0), oil content at 72 ~ 92.5ml (X2 = 0 ~ 1), modified starch content at 26 ~ 36g (X3 = -0.5 ~ 0.5).
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38

Wen, Kai-Min, i 溫凱閔. "Use of Ultrasound for Measuring Tofu Texture". Thesis, 2011. http://ndltd.ncl.edu.tw/handle/88125923493455677113.

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碩士
國立嘉義大學
生物機電工程學系研究所
99
The microstructure of a tofu gel network determines the firmness and hence the taste of the tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. Hence the bean curd on the product line can be examined to know whether it can satisfy the customer’s taste according to the aforesaid methods. Hygiene and efficiency are an essential requirement in automated food processing. The best way to avoid contamination in quality measurement of food processing is to use non-contact detectors. 　　 The purpose for this study is used Calcium Sulfate Dehydrate(CaSO4-2H2O) as the peptize in order to produce the bean curd, the manufacture variable is the concentrated proportion of soymilk, solidification temperature as well as the concentrated proportion of peptize. The bean curds produced will have to be analyzed by all kinds of mechanical characteristic. This study is adopted textural analysis as the compactness basis of tofu gel, and with ultrasonic scan analysis to establish the correlation between its parameter and firmness, so as to construct the measurement model of ultrasonic. The contribution of this study is used a molecular perspective, such as the firmness of tissue structure to contrast the bean curd model of macro theory as well as the attenuation formula correlation of ultrasonic. Hence ultrasound can be a potential tool for measuring of tofu texture.
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39

Liou, May-Lan, i 劉梅蘭. "Preparation of tofu rich in high functional isoflavones". Thesis, 2004. http://ndltd.ncl.edu.tw/handle/16377482043391843182.

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碩士
國立嘉義大學
食品科學系碩士班
92
Abstract Isoflavone is the main flavone component of soy bean. It usually exists in 12 derivative items. Based on containing glucoside or not, which are classified into two groups: ( 1 ) Glucosides ( Daidzin and Genistin )-containing , glucoside and ( 2 ) Aglycones ( Genistein and Denistein )-not containing glucoside. Among them, there are four items possessing physiological function including Genistin, Daidzin, Genistein, and Daidzein，aglycones possess greater physiological activity . However, most of the isoflavone in soy bean are Glucosides ( about 97% ), which is hydrophilic and can easily lost during the tofu production process. So the aim of this study was to investigate ways to increase the content of Aglycones and reduce the loss of isoflavone during the tofu production process. This research are implemented with the following sequence: ( 1 ) Investigating the optimal soaking time for soy bean. ( 2 ) Analyzing the effect of temperature and setting time on the yield and distribution of different types of Isoflavones during raw soybean milk setting process. ( 3 ) With fixed amount of CaSO4, comparing the retained ratio of Isoflavone among different combinations of gellan gum, carrageenan, locust bean gum and alginate. Our results show the following three findings: ( 1 ) Significant amount of Isoflavone can be already found at 25℃ with one hour soaking time, however, the amount of Isoflavone is highest with eight hours of soaking time which also generates enough uptake water, suitable for the grinding process. Therefore, we set up eight hours as the optimal soaking time for Soybean. ( 2 ) At 50℃ and with 4 hours of setting time, raw soybean milk can generate highest amount of Aglycones with acceptable milk quality. Find the content of isoflavone reaches the highest level at 50℃ and four hours of setting time. this temperature and sitting time is used for soybean milk setting process. ( 3 ) As regarding the different combiations of gellan gum, carrageenan, locust bean gum and alginate, that the content of isoflavones increases as the proportion of carrageenan and gellan gum. Locust bean gum showed a minimal retation of total isoflavones at its middle level. to the contrary, alginate showed a peak retention of total isoflavone at its middle level.
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40

Wu, Huan-Chia, i 吳桓嘉. "The Parametric Analysis Technique of Tofu Tissue Structure". Thesis, 2009. http://ndltd.ncl.edu.tw/handle/8575ga.

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碩士
國立嘉義大學
生物機電工程學系研究所
97
Tofu is a gel-network product made by coagulating soya milk followed by heat or pressure treatment after the addition of a coagulant. The firmness of the network determines the texture and hence the sensation of tofu. The structure of a tofu network can be observed with microscopic analysis and the mechanical properties are obtainable through textural analysis or rheological study. These approaches are destructive and sometime prohibitively expensive and hence they are unsuitable for on-line measurement of tofu properties in a production line. Hygiene and efficiency are an essential requirement in automated food processing. The best way to avoid contamination in quality measurement of food processing is to use non-contact detectors. Low-power ultrasound and infrared which are emitted from equipment isolated from the target material are a well-studied candidate in food processing, as they do not introduce extraneous contamination nor alter the properties of the substance. Ultrasound propagation in a tofu gel has been demonstrated to be significantly effected by the network structure of the gel. Thus, it is the objective of this study to　exploit the use of ultrasound as a nondestructive measurement tool for tofu firmness with scanning electronic microscopic (SEM) and textural analyses as the calibrators. The exper imental results show a positive correlation exists between the area percentage of network pores and the attenuation coefficient of ultrasound. Hence ultrasound can be a potential candicate for measuring of tofu texture.
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41

Yang, Chang-Chieh, i 楊長杰. "Implementation of Temperature Monitoring System for Dried Tofu". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/386kk8.

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碩士
國立彰化師範大學
電機工程學系
105
Dried tofu is a commonly seen tofu food product on the market. During production of dried tofu, the water content is extremely high. This is not ideal for long term preservation. This paper will discuss the production cycle for the long term preservation of dried tofu, delving into not only packaging material, but also humidity and temperature controls to achieve goals. This paper aims to create a solid procedure for producing dried tofu. Water in dried tofu can speed up the decomposing processes, therefore, lowering food quality. To prevent excess moister from being incurred during the packaging process, cooling is a necessary step to take. Traditional dried tofu cooling involves an always-on air conditioner for the cooling chamber in which freshly made dried tofu is put to start the cooling process. The dried tofu is then left there until it has cooled to 25 °C or lower, after which the packaging process can begin. This, however, during large loads, can severely reduce the water content of the dried tofu first put into the chamber, affecting the taste. This paper utilizes a microcontroller based temperature monitoring system. The system will read the temperature of the cooling chamber via a RF temperature module and then notifying personnel of any temperature changes, preventing delayed packaging. Conversely, when production volume is low, the system will turn off the air conditioning, and opt instead for a mobile water based cooler. Tests show that although this method has a reduced cooling radius, energy savings are high. This production procedure greatly increases the stability of quality of the dried tofu.
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42

Lee, Chiung-Yuan, i 李烱源. "Investigation on the Physicochemical Properties of Packed Tofu". Thesis, 2008. http://ndltd.ncl.edu.tw/handle/61724121302734854289.

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碩士
輔仁大學
食品科學系
95
Tofu is one of the most popular foods in the traditional oriental diet. However, the shelf-life of tofu is limited due to syneresis, especially in the packed tofu. Packed tofu is a soy protein matrix which contains about 90% of moisture. Changes of the microstructure, rheological properties, and the distribution and mobility of water in packed tofu during storage might contribute to the syneresis. Poly-γ-glutamic acid (γ-PGA) is a water soluble and edible substance, and its derivatives can be added in the processed foods as water holding agent and texture enhancer. The objectives of this study were to investigate the changes of the physicochemical properties of packed tofu during storage under molecular, structural and macroscopic levels; and to study the effect of γ-PGA (Na) addition on the physicochemical properties of packed tofu during 16-d storage. Tofu was made by using 0.30% glucono-δ-lactone as the coagulant with the addition of different concentrations (0.10%, 0.15%, and 0.20%) and molecular weights (1000-1500 kDa, 600-800 kDa, and 200-400 kDa) of γ-PGA. The compositions of packed tofu were 89% moisture, 3.5% protein, 2.7% lipid, and 0.5% ash. Water in tofu was divided into expressible water (83%) and entrapped water (17%) using centrifugation (3100×g for 75 min at 4℃). The amount of expressible water in tofu decreased from 17% to 12% but that of entrapped water increased from 83% to 88% during 16-d storage. The state of water in tofu was also classified into two fractions based on the spin-spin relaxation time (T2) measured by nuclear magnetic resonance. T21 (19 ms) and T22 (90 ms) represented low and high water mobility in tofu, respectively, and their corresponding proton intensities were A1 (6.05×107) and A2 (93.95×107). The values of T21 and A1 increased but that of T22 and A2 decreased in packed tofu during 16-d storage. The microstructure of tofu showed a uniform and continuous honeycomb-like structure in the early stage of storage, and became porous but compact after 16-d storage. The rheological properties, storage modulus (G) and loss modulus (G), of tofu decreased during the early stage of storage but increased after 16-d storage. The above results revealed that the changes in tofu microstructure during storage caused an increase in the viscoelasticity of tofu, resulting in a redistribution between two water states in tofu. The syneresis of packed tofu was reduced from 17% to 10% when the γ-PGA (Na) was added. The effect was more pronounced in the addition of γ-PGA with higher molecular weight and concentration. The amount of entrapped water and water in low mobility fraction of packed tofu increased but the values of G and G decreased when γ-PGA (Na) was added. The effect was different for the γ-PGA with different molecular weight and concentration. Packed tofu with γ-PGA (Na) addition showed a discontinuous structure with a film like γ-PGA (Na) entrapped within the protein network. The above results revealed that the addition of γ-PGA (Na) in packed tofu would alter the microstructure and rheological properties of tofu and cause the redistribution of the state of water, resulting in the decrease of syneresis. The microstructure of γ-PGA (Na) packed tofu was changed from the non-uniform pores and discontinuous network to the small pores and compact structure during 16-d storage, and leading to the increase of tofu viscoelasticity.
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43

Chu, Tzu-Yang, i 朱自揚. "Study of the quality improvement in freezing tofu". Thesis, 2010. http://ndltd.ncl.edu.tw/handle/25474231870384079650.

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碩士
國立臺灣海洋大學
食品科學系
98
The purpose of the research was to improve the texture of soybean curd (filled tofu) after freezing. The different ratio of CaCO3, konjac powder, Ca-lactate, phosphate and GDL were used in soybean curd and then it was freezing slowly at -20oC or fast at -40oC and stored in the same condition, respectively. The water capacity, gel strength and rigidity of filled tofu were monitored and its texture also was observed with section photo during storage. After frozen storage, the water capacity of each group was found no significantly difference each other between storage at -20oC and -40oC. The pore size of frozen tofu was found larger with storage time and the pore size in storage at -20oC was larger than -40oC. All treated soybean curd was found better than supermarket tofu. The water capacity and section photo of filled tofu are also found no remarked relationship each other. The water capacity of group C was the highest among all treated samples, but pore size was no difference in the studies. In physic character, treated with CaCO3 (B, C and D) have the better gel strength and rigidity than other groups without group A.
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44

Chien, Tzu-Yun, i 簡子芸. "Characterization of Microorganisms Isolated from Soymilk and Tofu". Thesis, 2019. http://ndltd.ncl.edu.tw/handle/x4ah8r.

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碩士
國立臺灣大學
食品科技研究所
107
Microorganisms in soymilk and tofu can grow fast and cause spoilage or foodborne disease because of their high water activity, low acidity and high protein content. Therefore, the condition of sterilization and storage can affect the quality and shelf-life of products. The aim of this study was to isolate, identify and characterize the common microorganisms in commercial soymilk and tofu to provide reference for microbial control during process, shelf-life evaluation and quality control test. Commercial ultra-high temperature (UHT) soymilk and tofu with commercial sterilization were conducted storage assay including 5 ℃, 15 ℃, 25 ℃ and 35℃, and the results showed occurrence of microorganisms in soymilk were random and Rhodococcus were the most often found microorganism in storage assay. On the other hand, the bacterial concentration in tofu increased during storage period, furthermore, Bacillus and Paenibacillus were the dominant genera while spoilage and widely present in tofu. The isolates from soymilk and tofu were characterized and found Rhodococcus, Bacillus and Paenibacillus could grow well in neutral environment. Although Rhodococcus could grow at room temperature, they gradually died under refrigeration and without virulence gene or antibiotic resistance. Bacillus could grow fast when the temperature higher than refrigeration and may be able to produce enterotoxin in gastrointestinal tract and have resistance to antibiotic. However, Paenibacillus could grow under low temperature and result in tofu spoilage although they didn’t have toxin gene and antibiotic resistance. In addition, Rhodococcus couldn’t survive after pasteurization consequently assuming they contaminated after UHT process. Bacillus and Paenibacillus could survive after pasteurization and had potential to form biofilm. Hence, they may exist in materials and survived after commercial sterilization or on the food-contact surface during process and cause wide contamination. Rhodococcus were inoculated to soymilk to develop predictive growth model. The results showed Rhodococcus could grow faster as temperature rose between 15 ℃ and 35 ℃ and soymilk is a suitable substrate for Rhodococcus. The microbiota succession of tofu during storage at 15 ℃ were analyzed to reconfirm Bacillus and Paenibacillus were the dominant genera in tofu. Because of the importance of Paenibacillus in tofu, a potential rapid detection method using real-time qPCR was developed though the specificity and sensitivity were still need to be improved. Tofu from other manufacturers were examined by real-time qPCR and traditional method and found Paenibacillus may present in many refrigerated tofu.
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45

Shen, Shen Yu, i 沈友慎. "Exploring the Business Model of Shen Ma Tofu Pudding". Thesis, 2014. http://ndltd.ncl.edu.tw/handle/68411571405923615128.

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碩士
國立高雄大學
國際高階經營管理碩士在職專班(IEMBA)
102
In Taiwan, there are many well-known snacks sold in lanes and alleys; however,the shops that sell snacks often belong to an individual or are in a small-scale operation.Although in want of expanding the sales scale, problems such as capital, manpower and material resources become obstacles of execution. Thus, many businesses hope to increase sales revenue and sales volume through Internet group buying to reach customers beyond traditional channels. The Internet information transparency provides customers with opportunities to share their opinions and compare products’ prices increases the chance to sell the products, and creates better sales revenue through different groups of consumers. In recognition of the benefits mentioned above, Shen Ma Tofu Pudding has gradually combined its physical sales with Internet group buying. This is the first sales ransformation for Shen Ma Tofu Pudding; however, quite different consuming habits are waiting behind. Thus the main motivation of this study is that how Shen Ma Tofu Pudding can adjust its operative strategies to increase the current sales revenue. So far, to my knowledge, there are no related studies investigating tofu pudding perator’s innovative business model. Hence, it is expected that by studying the business model of Shen Ma Tofu Pudding and the results, effective concrete suggestions and highly feasible operative strategies could be produced as references of the future second sales transformation for Shen Ma Tofu Pudding. Using nine major elements of Business Model Canvas proposed by Osterwalder and Pigneur (2010) as the research basis, this study attempts to analyze information gathered from interviews with members and customers of Shen Ma Tofu Pudding. Based on the results of analyses, this study proposes suggestions for the business model change of Shen Ma Tofu Pudding from the internal and external erspectives, such as enhancing production efficiency,packaging automation, the development of new flavors and ingredients, as well as the establishment of partnerships which makes the exploration of channels and release of new packaging possible. This study could be considered as the references for business model change of Shen Ma Tofu Pudding. It also provides important examples for other small-scales snack businesses which tend to change their operative strategies.
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46

Kao, Fuh-Juin, i 高馥君. "Development and Research on the Manufacturing of Functional Tofu". Thesis, 2004. http://ndltd.ncl.edu.tw/handle/15331540273130168498.

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博士
國立臺灣大學
農業化學研究所
92
It was found that the firm tofu made with the water-to-bean ratio at 9:1 and 10:1 and with 0.4% calcium sulfate gave the maximum tofu yield, the maximum protein and solid recovery, the best water retention ability, as well as the maximal retention of isoflavone-β-glucosides. This tofu was found to be most uniform and continuous in the microstructure. The results of gel electrophoresis and the ratio of amino nitrogen to total organic nitrogen indicated that the low molecular weight proteins in tofu whey were at their lowest when the tofu was made the water-to-bean ratio at 10:1 and with 0.4% CaSO4.2H2O. The SEM observations suggested that this tofu had the most uniform and homogenous microstructure and, consequently, could most efficiently retain soybean proteins, water and isoflavone-β-glucosides in the tofu gel. The hardness, gumminess and chewiness of firm tofu increased as the calcium sulfate concentration increased and as the water-to-bean ratio decreased. The amount of extracted isoflavone-β-glucosides (daidzin and genistin) in soymilk increased with increasing water-to-bean ratios from 5 to 9, and reached the maximum level at the ratios of 9 to 11. On the other hand, the amount of extracted free isoflavones (daidzein and genistein) was not affected by the water-to-bean ratio, and their extracted amounts in soymilk were 2 - 4 folds of those in raw soybean. We suggested that these free isoflavones were mainly derived from the isoflavone-β-glucosides through enzymatic hydrolysis during the soymilk heating process. Tofu made with water-to-bean ratios of 9:1 and 10:1 had the maximal retention of isoflavone-β-glucosides, which we supposed to be due to the fine homogeneous network microstructure that effectively retained more isoflavone-β-glucosides through the hydrophilic interaction with protein. On the contrary, the retained amount of free isoflavones decreased significantly as the water-to-bean ratio increased from 7 to 11, due to their weakening hydrophobic interaction with protein. The process for “tofu whey recycling in tofu making” was developed to solve the water pollution problem caused by the discharged tofu whey. The drained tofu whey from the water-to-bean ratios of 9-11 was added back to the raw soybeans, and the mixture was ground, filtered and heated to boiling. After cooling to 73℃, the recycled tofu whey of the same temperature was added to soymilk and the mixture were stirred at a speed of 75 rpm, and then a calcium sulfate suspension was added to give the final CaSO4.2H2O concentration of the soymilk to be 0.4% (w/w). After incubation for 20 min, the bean curd was molded and pressed to drain the tofu whey. The tofu yield (238 g tofu/100 g soybean), protein recovery (68.3%), solid recovery (53.3%), water retention ability (73.0), and textural properties of the tofu made with the recycling tofu whey, were comparable to those of conventional tofu. In order to manufacture the “fiber and isoflavone enriched tofu”, namely “functional tofu”, the okara should be macerated to pass through 40-mesh sieve (particle diameter < 0.42 mm), and could obtain well-coagulated tofu with 0.4% CaSO4.2H2O as the coagulum. It was found that this “functional tofu” gave the maximum tofu yield, the maximum protein and solid recoveries as well as the best water retention ability at the water-to-bean ratio of 12. However, there still needs further research on the coagulating conditions for “functional tofu ” to get much higher protein and solid recovery, as well as the water retention ability。
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47

Chang, Yung Hsin, i 張永欣. "Effect of Different Raw Materials on Paiyen Tofu Quality". Thesis, 2017. http://ndltd.ncl.edu.tw/handle/xywey6.

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Streszczenie:
碩士
中國文化大學
生活應用科學系碩士在職專班
105
This study aims to increase the nutritional value of paiyen tofu through adding different materials. The experiments were conducted with using different oils (soybean oil as control, the other oils were sunflower oil, linseed oil, coconut oil, safflower oil, sesame oil, and camellia oil) and different starches (modified starch as control, the other starches were tapioca starch, potato starch, corn starch, sweet potato starch, and wheat starch) to make paiyen tofu. This study also tried to find the influence of the fiber added on the quality of paiyen tofu by adding different high fiber materials (wheat bran powder and resistant maltodextrins). The result showed different kinds of oils significantly affected the color and the texture of the paiyen tofu. Coconut oil which contains the highest saturated fatty acid replaced and linseed oil which contains the lowest saturated fatty acid replaced were significantly affected the texture of the paiyen tofu more before and after being frozen than other oils. Meanwhile, sesame oil and camellia oil which contain higher oleic acid than other oils have similar effect on the texture of the paiyen tofu before and after being frozen. On the other hand, the pressed oils (linseed oil, sesame oil, and camellia oil) affected the texture of the paiyen tofu much more than the refined oils (soybean oil, sunflower oil, and safflower oil), no matter before or after the paiyen tofu was frozen. Different starches also affected the texture of paiyen tofu. Natural starch significantly affected the texture of the paiyen tofu more before or after being frozen than modified starch. However, the paiyen tofu made by tapioca starch, sweet potato starch and modified starch have similar texture after frozen. According to the sensory analysis result, there were no significant difference among the paiyen tofu made by modified starch and two natural starches except for the uniformity of the internal texture. The experiment result by adding different high fiber materials showed that the color of paiyen tofu tends to be redder if wheat bran added. However, there is no significant difference of the texture among the paiyen tofu with two fiber sources and the standard formula. As a result, using the refined oil and the natural starch as material and adding fiber can be taken into consideration while producing paiyen tofu in the future.
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48

Chang, Chin-Yu, i 張勤御. "Effects of starches on the quality of molded tofu". Thesis, 2004. http://ndltd.ncl.edu.tw/handle/73973211977485377531.

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Streszczenie:
碩士
國立屏東科技大學
食品科學系
92
The purposes of this study were aimed to increase population of mold adding starch on tofu. Molded rice tofu that had characteristic rice aroma and nutrient was developed and measured its quality. Four different proportions of starch additive (mixtures of indica rice flour/cassava starch ratios were 0: 15, 6: 9, 9: 6 and 15: 0, w/w basis) were added in soymilk to reach 15% total soymilk weight. In addition, 0.3% glucono-δ-lactone and 1% salt were also added in soymilk to produce rice tofu then inoculated with Actinomucor taiwanensis and incubated for 48 hours (28℃, RH 97%) to form molded rice tofu. Molded rice tofu was dry salted in 10% (w/w) salt for 8 hours and blanched with steam to obtain final sample. In comparing physical properties of indica rice flour and cassava starch, to solubility and swelling, cassava starches were higher than indica rice flour whereas in water binding capacity, indica rice flour was higher. Comparing molded rice tofu trials and the control after blanching, results showed that the moisture content and water activity of molded rice tofu were decreased because of 15% starch was added. The moisture content and water activity of all the molded rice tofu trials were below 67% and 0.9 after blanching, respectively. The pH values of molded rice tofu trials were between 5.87 ~ 6.00 after blanching, which were lower than the control (pH 6.28). The pH value of every molded rice tofu after salting in this study was all lower because the coagulant of rice tofu was GDL. In color respect, the mean b values of all rice tofu trials were higher than those of the control. After forming molded rice tofu, the L value of each formula was increased because of white mycelium. After molded rice tofu was salted, mycelium on the sample was constricted because of salting and formed a mycelium cap. The L value of each formula molded rice tofu after salting was decreased 6~11% while the a and b values significantly increased. The result of texture profile analysis revealed that the values of hardness and springiness in molded rice tofu after blanching with 15% addition of indica rice flour were the highest, which were 2.69N and 8.93mm, respectively. The value of adhesiveness in molded rice tofu after blanching with 15% addition of cassava starch was the highest, which was 2.75mJ. Blanching procedure would retard the decomposition of molded rice tofu. The results of the objective evaluation showed that the data of hardness, chewiness and adhesiveness were in accordance with texture profile analysis. Molded rice tofu after blanching of very acceptable quality could be produced adding 9% indica rice flour and 6% cassava starch.
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49

WeiHsu, Chih, i 許志瑋. "Effects of Investigation of Process in Quality Paiyen Tofu". Thesis, 2012. http://ndltd.ncl.edu.tw/handle/17026684631030301337.

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Streszczenie:
碩士
中國文化大學
生活應用科學系
101
This research investigates the factor which affect the quality of Paiyen Tofu. The research first studied the effect of water concentration, oil ratio and the proportion of starch on Paiyen tofu. Then different proportions of starch, ions (NaCl, KCl and CaCl2), adhesives (egg albumen, sodium tripoly phosphate), and pH were studied for their effects on Paiyen tofu. The results showed that the water concentration had affected on the color, viscosity and texture of Paiyen tofu liquid. Increased starch ratio will increased hardness of Paiyen tofu. Pure cassava starch resulted in a hardest texture, and ST-571 starch resulted in a softest texture of Paiyen tofu. Calcium chloride had an impact on the color of Paiyen tofu liquid, and the color and density of Paiyen tofu; whereas sodium chloride had an impact on the texture resilience of Paiyen tofu. In addition, there was a significant difference in the hardness of texture at the pH value of 7 to 7.5. At the pH value of 7.5, there was a significant difference in the adhesiveness, gumminess, chewiness, and resilience of texture. The research also made a sensory evaluation of Paiyen tofu produced via different recipes: (1) the commercial recipe, (2) 15.01% soy protein isolate, 66.60% water concentration, 12.81% oil, and 5.13% modified starch ST-571, and (3) 14.96% soy protein isolate, 66.36% water, 12.76% oil, 5.11% modified starch ST-571 and 0.36% of sodium tripoly phosphate. The sensory evaluation result revealed that the third recipe was more favored than the commercial recipe in terms of flavor and overall acceptance.
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50

Chou, Hong-Yen, i 周宏彥. "Soy Protein Isolate Storage Condition On The Paiyen Tofu". Thesis, 2012. http://ndltd.ncl.edu.tw/handle/g9kap2.

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Streszczenie:
碩士
中國文化大學
生活應用科學系
100
This study is going to investigate the effect of different storage condition of soy protein isolate (SPI) and the quality of paiyen tofu. SPI was stored in 7 different conditions which were the room temperature treatment (25℃, Aw 0.25), the high temperature treatment (45℃, Aw 0.25), the low temperature treatment (5℃, Aw 0.25), the high humidity treatment (25℃, Aw 0.75), the light treatment (12hours daylight exposure, 25℃, Aw 0.25), the vacuum treatment (vacuum packaging, 25℃, Aw 0.25) and the high temperature-high humidity treatment (45℃, Aw0.75). The experiment was 224 days totally, every 28 days sampling once and totally 8 sampling times. SPI sample was examined the following items：color, nitrogen solubility, hydrophobicity, pH, functional properties (including gelation, emulsification, foaming ability, viscosity, water holding capacity) and electrophoresis. Then paiyen tofu was made and determined its color, density and texture and the viscosity of half product. The result found：(1) The color of the SPI has changed to reddish yellow in the high temperature - high humidity treatment sample and to yellowish green in the high humidity treatment sample. (2) The longer the storage time, the lower the nitrogen solubility. The phenomenon is especially obvious in the high temperature treatment and the high temperature - high humidity treatment samples. (3) The highest degree of hydrophobicity is found in the high temperature - high humidity treatment sample. (4) All the samples become more acid after being stored. (5) The functional properties of SPI sample are decreased significantly in the high humidity treatment and the high temperature - high humidity treatment samples. (6) Electrophoresis result found after storage, the protein molecule weight of SPI significantly decreased and the charge of the protein molecule has migrated. (7) The viscosity of half product of paiyen tofu and the texture of paiyen tofu declined significantly in the high humidity treatment and the high temperature - high humidity treatment samples. (8) The inside color of paiyen tofu become dark reddish yellow in the high temperature - high humidity treatment sample. (9) The longer the storage time, the greater the density of paiyen tofu. In conclusion, the temperature and the humidity are most two important factors affecting SPI quality during storage. On the other hand, low temperature and vacuum packaging are the best way to preserve SPI.
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