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The impact of deep-frying on the fat, protein and isoflavone content of tofu with sensory evaluation of five types of tofu.

机译：油炸对五种豆腐的感官评价对豆腐脂肪，蛋白质和异黄酮含量的影响。

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摘要

Fresh and frozen tofu (coagulated soybean milk) was deep-fried in soybean oil (SBO), peanut oil (PNO) and cottonseed oil (CSO) to compare the nutritional and sensory qualities of deep-fried verses fresh tofu. A commercial deep-fried tofu product was also analyzed for protein, isoflavones and fat content and evaluated for sensory attributes.; The fat content of samples was measured by traditional acid hydrolysis and the Smart Trac(TM) Fat Analyzer by CEM Corporation. The fat content of the tofu increased from 6% in fresh to 11% when deep-fried, and to 13% when frozen and deep-fried. The protein content of the samples, measured using the Kjeldahl method, did not change appreciably. The isoflavone content of fresh and fried samples of tofu was analyzed using HPLC. The isoflavone content decreased in the deep-fried samples however the profile of the specific isoflavones remained the same. A consumer sensory evaluation indicated that the flavor, texture and overall likeability ratings increased when the tofu was deep-fried.
机译：将新鲜和冷冻的豆腐（凝结的豆浆）在豆油（SBO），花生油（PNO）和棉籽油（CSO）中进行油炸，以比较油炸和新鲜豆腐的营养和感官品质。还分析了一种商用油炸豆腐产品的蛋白质，异黄酮和脂肪含量，并评估了感官属性。样品的脂肪含量通过传统的酸水解法和CEM Corporation的Smart Trac™脂肪分析仪进行测量。豆腐的脂肪含量从新鲜时的6％增至油炸时的11％，以及冷冻和油炸时的13％。使用凯氏定氮法测定的样品蛋白质含量没有明显变化。使用HPLC分析新鲜和油炸豆腐样品中的异黄酮含量。油炸样品中的异黄酮含量降低，但是特定异黄酮的特征保持不变。消费者的感官评估表明，当油炸豆腐时，其风味，质地和总体相似性等级会提高。

著录项

  • 作者

    Phillips, Kathleen B.;

  • 作者单位

    Texas Woman's University.;

  • 授予单位 Texas Woman's University.;
  • 学科 Health Sciences Nutrition.
  • 学位 M.S.
  • 年度 2004
  • 页码 84 p.
  • 总页数 84
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 预防医学、卫生学;
  • 关键词

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