NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
2019
Dina ANWAR | Ghadir EL-CHAGHABY
As the world population is increasing, tofu and seitan may play an important role in human nutrition as inexpensive protein-rich food sources. In order to increase the consumption of tofu and seitan, modified processes are needed to meet the needs of different consumers. In this study, the aim of the work is to set up fried tofu and seitan that couple high nutritional value and good sensory features and to evaluate their nutritional profile and protein quality as well as the consumer’s acceptance. The average values of tested organoleptic parameters of tofu and seitan resulted in a positive influence after frying process. Cooking loss due to frying was lower in case of fried seitan over fried tofu. The protein content of both fried tofu and seitan samples was higher than 20%, fat and energy of the control were increased after frying process. Minerals and antioxidant capacity were higher in the modified products as compared to the traditional ones. Most of essential amino acid values were enhanced after frying seitans especially with wheat flour coated seitan, however, raw tofu was proven to be a rich source of essential amino acids over fried ones and different seitan samples. Tofus were found to be higher in essential amino acid index (EAAI) and biological value (BV) over seitan samples. Tofu samples with higher amino acids content had higher values of digestibility and PDCAAs. Overall, the new formulations of tofu and seitan could be used to enhance their nutritional quality and taste.
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