Effect of storage temperature on tofu [soyfood]-processing property and phytic acid in soybean
2001
Nakagawa, Y. (Toyama-ken. Food Research Inst. (Japan)) | Kashima, M.
We investigated about the effect of storage temperatures to phytic acid content in the soybean and to the tofu-processing property of the soymilk prepared from the soybeans. The condition of storage was at 5-35degC during one year. It was recognized that the tofu-processing property and phytic acid content in the soymilk change at 35degC, but those were not recognized at 5-25degC. And it seemed that the change of the soybean stored at 35degC was caused by the decomposition of phytic acid in soybean. In the result, the soybean must be stored at 5-25degC, not for deteriorate the tofu-processing property of the soybeans. In the case of storage at 35degC, phytic acid content and the tofu-processing property started to change at 30 days. From the pattern of decomposition of phytic acid and Arrhenius-plot of the decomposition ratio of phytic acid, it was thought that the decomposition of phytic acid during storage was not only the simple pyrolysis, but also effected the enzymatic protect reactions and the antioxdative materials.
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