Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation
| Autor: | Xin Rui, Chuanhai Tu, Mingsheng Dong, Zhihai Huang, Guangliang Xing |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences Premna microphylla food.ingredient Antioxidant Pectin 030309 nutrition & dietetics Chemistry DPPH medicine.medical_treatment Flavonoid 04 agricultural and veterinary sciences Isoflavones 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Chewiness medicine Food science Lactic acid fermentation Food Science |
| Zdroj: | International Journal of Food Science & Technology. 55:2541-2550 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | 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 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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