Effects of anaerobic processing of soybean seeds on the properties of tofu.

Biosci Biotechnol Biochem

Department of Biological Chemistry, Yamaguchi University, Yamaguchi, Japan.

Published: October 2011

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

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http://dx.doi.org/10.1271/bbb.100651DOI Listing

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