The utilization of bilimbi ( Averrhoa bilimbi ) and lime ( Citrus aurantifolia ) juices as natural acid coagulants for t
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ORIGINAL ARTICLE
The utilization of bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices as natural acid coagulants for tofu production Azis Boing Sitanggang1,2
•
Ronald Alexander1 • Slamet Budijanto1,2
Revised: 22 April 2020 / Accepted: 29 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract The influences of coagulation conditions on the characteristics of tofu have been investigated by many studies, with limited perspectives on the utilization of organic acid coagulants. Hence, this research aimed to study the psychochemical and functional properties of tofu coagulated by bilimbi (Averrhoa bilimbi) and lime (Citrus aurantifolia) juices. The highest tofu protein content was quantified for tofu prepared with 20% bilimbi and 5% lime juices, as much as 52.11 and 52.03% (DW), respectively. The corresponding yield was 73.46 and 69.17%. The hardness (155.98 g), gumminess (116.45 g), and chewiness (112.69 g) of treated tofu were found significantly higher than commercial tofu (p \ 0.05). Total phenolic content of commercial tofu was about 370.09 lg GAE/g sample (DW). This value was significantly higher than that of treated tofu (p \ 0.05). However, the antioxidant activity of the commercial tofu was lower than tofu coagulated with fruit juices. Based on SDS-PAGE analysis, protein band for 11S fraction of tofu coagulated by bilimbi and lime juices were thicker than that of commercial tofu. These small molecular weight peptides might contribute for higher antioxidant activities of tofu coagulated by bilimbi and lime juices. Conclusively, bilimbi and lime juices are potent natural acid coagulants for enhancing the physicochemical and functional properties of tofu.
& Azis Boing Sitanggang [email protected] 1
Department of Food Science and Technology, IPB University, Kampus IPB Darmaga, Bogor, West Java 16680, Indonesia
2
Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Kampus IPB Darmaga, Bogor, West Java 16680, Indonesia
Keywords Antioxidant Bilimbi Functional property Lime Peptides Tofu
Introduction Tofu is commonly found, and consumed in Indonesia as part of the daily diet. Amongst others, proteins and antioxidants are two important components present in tofu (Zhao et al. 2020). Soybean-based tofu has approximately 70% primary storage proteins (i.e., glycinin (11S) and bconglycinin (7S)) (Joo and Cavender 2020). According to Syah et al. (2015), the conditions of tofu processing inevitably influenced the 11S/7S storage protein ratio. This ratio has influences on hardness and gumminess of the formed soy curds. As suggested in the previous studies, the antioxidant activities of tofu are mainly ascribed to the soybean isoflavones, such as genistein, daidzein, and glycitein (Kridawati et al. 2019; Zhu et al. 2019). However, the washing procedure might cause the excessive loss of the isoflavone (as high as 44%) during tofu preparation (Wang and Murphy 1996). Protein coagulation is fundamental in tofu preparation
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