Effect of fermentation on the content of bioactive compounds in tofu-type products
Ylenia Riciputi | Diana Isabella Serrazanetti | Vito Verardo | Lucia Vannini | Maria Fiorenza Caboni | Rosalba Lanciotti
Tofu is part of Asian cuisine and may be the most popular food made from soy. Due to the influence of processing on some compounds (fatty acids, tocopherols, phospholipids, sterols and phenolic compounds) content of soy food products, soybean flour, traditional tofu and tofu obtained by soymilk fermentation were studied. Fermentation was performed using lactic acid bacteria, such as Lactobacillus casei and Lactobacillus acidophilus.Fermentation by lactic acid bacteria plays an essential role in the reduction of isoflavones glycosides/aglycone ratio (from 0.14 to 0.89 in traditional and fermented tofu, respectively) and in the higher bioavailability of isoflavones, however it does not significantly affect soybean fatty acids and tocopherols. This behaviour suggests the use of these microorganisms to enhance the added value of soybean products, and promote the selection of tailor made starter culture able to growing well in soy milk and contemporary to produce bioactive compounds for specific consumer's category.
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