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首页> 外文期刊>Journal of Food Processing and Preservation >Water soaking temperature of kenaf (Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf-based tofu
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Water soaking temperature of kenaf (Hibiscus cannabinus L.) seed, coagulant types, and their concentrations affected the production of kenaf-based tofu

机译：洋地区的水浸泡温度（芙蓉大麻L.）种子，凝血剂类型及其浓度影响了基于Kenaf的豆腐的生产

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摘要

The effects of soaking temperature of kenaf seed on the proximate, phytic acid, and microstructure were studied to produce kenaf-based tofu. The seeds were soaked at temperatures 65°C, 45°C, and 25°C for 160, 300, and 616 min, respectively. The soaked seeds were used to produce tofu based on the Box-Behnken design with three independent variables (coagulant types (x_1), coagulant concentrations (x_2), and soaking temperature of seed (x_3). Soaking significantly increased the carbohydrate and reduced the ash content without a significant effect on the phytic acid of the seeds. An increase in the soaking temperature of seed significantly decreased the yield, hardness, and chewiness of the tofu. Two-way interactions of (x_1x_2) and (x_1x_3 and x_2x_3) significantly affected the yield and the hardness of the tofu, respectively. There was a 75.91%-100% reduction in the phytic acid of the tofu. Hydrogen and hydrophobic interactions were the major bonds that stabilized the coagulation process of the tofu.
机译：研究了keNaf种子在近似，植酸和微观结构上的浸泡温度的影响，以产生基于Kenaf的豆腐。将种子浸泡在65℃，45℃和25℃的温度下，分别为160,300和616分钟。浸泡的种子用于基于盒子-Behnken设计产生豆腐，具有三个独立变量（凝结剂类型（X_1），凝血剂浓度（X_2）和种子的浸泡温度（X_3）。浸泡显着增加了碳水化合物并减少了灰分对种子的植酸而没有显着影响的含量。种子的浸泡温度的增加显着降低了豆腐的产量，硬度和咀嚼性。（x_1x_2）和（x_1x_3和x_2x_3）的双向相互作用显着影响豆腐的产量和硬度分别。豆腐的植酸减少了75.91％-100％。氢和疏水相互作用是稳定豆腐凝固过程的主要键。

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  • 来源
    《Journal of Food Processing and Preservation》 |2020年第7期|e14549.1-e14549.13|共13页
  • 作者

    Shafaatu Giwa Ibrahim; Nor Aini Mat Noh; Wan Zunairah Wan Ibadullah; Nazamid Saari; Roselina Karim;

  • 作者单位

    Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia Department of Biochemistry Faculty of Science Usmanu Danfodiyo University Sokoto Nigeria;

    Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;

    Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;

    Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;

    Department of Food Technology Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
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