Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Summary In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G′) moduli...

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Veröffentlicht in:International journal of food science & technology 2020-06, Vol.55 (6), p.2541-2550
Hauptverfasser: Huang, Zhihai, Xing, Guangliang, Tu, Chuanhai, Rui, Xin, Dong, Mingsheng
Format: Artikel
Sprache:eng
Schlagworte:
Acceptability
Antioxidant activities
Antioxidants
Fermentation
Flavonoids
Isoflavones
packed tofu
Pectin
Phenolic compounds
Phenols
Premna
Premna microphylla turcz leaves (PMTLs)
Properties (attributes)
rheology
Scavenging
Soy products
Tofu
water distribution
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Beschreibung
Zusammenfassung:Summary In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G′) moduli of packed tofu added with PMTL extracts range from 195.2 ± 5.6 Pa to 420.6 ± 10.3 Pa, which were significantly higher (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14506