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Objective: Consuming soy in the diet is beneficial for health, and tofu possess the richest source of dietary soy. However, the specific association with stroke and related subtypes remains controversial. In this study, the genetic causal relationship among tofu and stroke as well as the subtypes was investigated by utilizing the data in a number of genome-wide association study (GWAS) based on population. Methods: The tofu intake GWAS analysis is derived from the Medical Research Council (MRC) Integrative Epidemiology Unit at the University of Bristol (MRC-IEU) Consortium. The two-sample Mendelian randomization (MR) study was carried out, utilizing multiple analysis methods to analyze the associations with stroke and related subtypes. The sensitivity, heterogeneity, and potential pleiotropy could be investigated by multiple analysis method. Results: We found that tofu intake had no causal relationship with stroke. However, in stroke subtype, there is a causal relationship among tofu intake with the risk of intracerebral hemorrhage (ICH) (odds ratio, OR = 1.24 × 10-5, 95% CI: 1.54 × 10-8-9.95 × 10-3, p = 9.300 × 10-4), while tofu intake does not affect the risk of ischemic stroke (OR = 1.07 × 10-1, 95% CI: 3.84 × 10-4-2.97 × 101, p = 4.362 × 10-1) and subarachnoid hemorrhage (SAH) (OR = 3.33 × 10-3, 95% CI: 1.79 × 10-6-6.18, p = 1.373 × 10-1). Both the Mendelian randomization PRESSO (MR-PRESSO) global test and Cochran's Q test did not detect any sensitivity and heterogeneity. Conclusions: While tofu consumption is associated with a higher risk of ICH, it does not show a significant relationship with ischemic stroke or SAH. The varying effects of tofu on different stroke subtypes underscore the need for considering potential confounding dietary and lifestyle factors in future studies. [ABSTRACT FROM AUTHOR]

Tofu has a high nutritional value, but it may also contain components that may have an antinutritional effect, such as trypsin inhibitors (TI), lectins and ureases. The aim of this study was to investigate the influence of the hydrothermal-cooking process of soybean in combination with commercial chymosin-pepsin rennet on the content and activity of TI, urease and lectins in tofu. High total TI content was found in tofu (5.00-16.87%). In addition, Kunitz (KTI = 3.52-4.32%) and Bowman-Birk (BBI = 5.00-12.53%) TI were registered, and BBI was detected in polymeric (1.38-2.71%) and monomeric (3.42-9.82%) forms. TI activity of tofu was very low (5.86-9.34%), corresponding to the very low activity of urease (0.51-3.07%). The percentage of lectin (2.62-4.63%) and urease (0.03-0.12%) in tofu was low. The results showed that the applied tofu production process is very effective in reducing the content and activity of TI, urease and lectin and provides the values without nutritional harmful effect. [ABSTRACT FROM AUTHOR]

Chloride salts (MgCl2 and occasionally CaCl2) coagulation of the heated soymilks is the key step in manufacturing traditional tofu. In this study, colloidal state diagrams were constructed first, and then the effects of processing parameters, including coagulant concentration, preheating intensity, protein concentration, and coagulation temperature as well as the intrinsic properties (phytate concentration) on the microstructure, protein coagulability, and water holding capacity (WHC) were investigated to gain an overall framework understanding of the Mg2+ and Ca2+ coagulated soymilk process. As the variables changed, the coagulated soymilks displayed one of the following states: colloidal suspension, flocs, weak gel, and strong gel. The microstructures of the coagulated systems also changed to different features with the variation in processing parameters and phytate concentrations. Several interesting results were obtained. It was found that the transformations from colloidal suspension to gel state were usually corresponding to the increase of particle size, the decrease of porosity, and a sharp increase in protein coagulability. The colloidal states of Mg2+ and Ca2+ coagulated soymilks were usually different, but their microstructures were similar. With the increase of protein concentration, the protein coagulability decreased but the WHC was enhanced. The presence of high phytate contents led to form small protein agglomerates, which resulted in worse protein coagulation and WHC. It is expected that this study will deepen the understanding of chloride salts coagulation process. [ABSTRACT FROM AUTHOR]

This study used tofu wastewater as medium to produce mannoprotein from Candida tropicalis (MCT), Pichia norvegensis (MPN), Aspergillus awamori (MAA), and Rhizopus oryzae (MRO). This study aimed to determine the optimum growth of yeast and mold in tofu wastewater as a medium for mannoprotein production. The purity was determined using FTIR and solid-state NMR spectroscopy. The structural differences were determined using scanning electron microscopy (SEM), and the antioxidant activity was measured using DPPH radical scavenging activity. The highest yield of extract was obtained upon the use of MPN (28.09 ± 6.4%, w/w), followed by MCT (18.73 ± 5.5%, w/w), MRO (2.75 ± 1.7%, w/w), and MAA (2.54 ± 1.7%, w/w). Moreover, FTIR spectroscopy confirmed that MCT, MPN, MAA, and MRO were typical mannoproteins with absorption band at 824, 824, 818, and 812 cm−1, respectively. While the1H NMR spectra revealed the presence of protons at 5.11–5.46 ppm which confirmed the presence of α-(1,2)-mannoprotein for MCT, α-(1,6)(1,2)-mannoprotein for MPN, and α-(1,6)-mannoprotein for MAA, and MRO. Mold-based mannoprotein has a smaller particle size than yeast-based mannoprotein, furthermore, at 4000 ppm, MCT had the greatest DPPH-free radical inhibition value of 49.89%, followed by MRO (44.34%), MAA (40.81%), and MPN (28.54%). [ABSTRACT FROM AUTHOR]

Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headspace solid‐phase microextraction (HS-SPME) in conjunction with gas chromatography and mass spectrometry (GC‐MS). Additionally, bacterial community was analyzed using high-throughput sequencing. The results showed that, a total of 156 VFCs were tentatively identified, in which 8 esters, 6 S/N-containing compounds, 3 alcohols, 3 aldehydes, 1 ketone and 3 other compounds were recognized as the main characteristic VFCs. The abundant S/N-containing compounds are the most important flavor characteristics of gray sufu. A total of 4 phyla and 12 genera were revealed as dominant bacteria. Firmicutes and Proteobacteria were the most abundant phylum, whereas Bacillus, Tetragenococcus and Lactococcus were the prevailing genera. According to the KEGG pathway annotation, amino acid metabolism (26.98%) was the highest metabolic pathway. Among them, aromatic amino acids metabolism accounted for the highest proportion, up to 34.94%. Correlation analysis showed that Lactobacillus, Tetragenococcus, Bacillus, Pseudomonas and Halanaerobium were the top five positive flavor-producing bacteria. The results will be helpful for understanding the fermentation mechanism of gray sufu and improving flavor quality by developing microbial regulation strategies. [ABSTRACT FROM AUTHOR]

Tofu, a globally significant plant-based protein source, is traditionally produced using a variety of coagulants, including salts, acids, or enzymes, each of which influences its texture, yield, and nutritional quality. Understanding the role of these coagulants is crucial for optimizing tofu production and enhancing its commercial appeal. This study aimed to investigate the effects of magnesium chloride (MgCl2), glucono-δ-lactone (GDL), and their combination (GDL+MgCl2) on the physicochemical properties and digestibility of tofu. Results indicated that tofu made with GDL showed the highest yield (700.0 ± 10.0 g) but the lowest water retention (41.0 ± 7.5%) and the highest cooking loss (32.0 ± 3.0%). In contrast, tofu produced with MgCl2 exhibited superior water holding capacity (92.2 ± 4.6%) and lower cooking loss (3.4 ± 0.2%). The combination of GDL and MgCl2 synergistically improved water retention and reduced cooking loss to 1.5 ± 0.2%. Electrophoresis analysis revealed that the combined coagulant enhanced protein retention in tofu. During digestion, GDL + MgCl2 tofu showed higher soluble protein and peptide content than tofu prepared with single coagulants, suggesting improved protein breakdown and bioavailability. These findings underscore the significance of coagulant selection in optimizing tofu quality and suggest that composite coagulants can improve physicochemical characteristics and protein digestibility. Future research should consider in vivo studies to validate these findings, further optimize coagulant concentrations, and explore the long-term health benefits of tofu made with composite coagulants. This study provides a theoretical basis for improving tofu quality and advancing the tofu production industry through composite coagulant application. [ABSTRACT FROM AUTHOR]

Food security is one of the critical issues in facing the world food crisis. Utilizing food processing residue waste to make nutritious and healthy functional foods should follow a double-merit approach in facing the world food crisis. Oncom, an overlooked traditional fermented product based on local wisdom, might be an example of potential sustainable food to overcome hunger and support the circular economy programme. This review attempts to portray the existence and role of oncom based on a systematic study of hundreds of reports from different angles, mainly focusing on its processing, the microbes involved, its sensory characteristics, nutritional benefits, and promising bioactivities. Oncom can be produced by various raw materials such as tofu dreg (okara), peanut press cake, and tapioca solid waste, involving various microbes, mainly Neurospora sp. or Rhizopus sp., and various processing steps. The products show promising nutritional values. In terms of sensory characteristics, oncom is sensory-friendly due to its umami dominance. Many bioactivity capacities have been reported, including antioxidants, lowering cholesterol effect, and cardiovascular disease prevention, although some findings are still only preliminary. Undoubtedly, oncom has the potential to be developed as a future functional food with standardized quality and reliable bioefficacy. This kind of solid fermented product, based on agricultural residue wastes, is worthy of further development worldwide with full scientific support to create more reliable functional foods with a modern touch to achieve zero hunger. [ABSTRACT FROM AUTHOR]

Eating less meat is associated with a healthier body and planet. Yet, we remain reluctant to switch to a plant-based diet, largely due to the sensory experience of plant-based meat. Food scientists characterize meat using a double compression test, which only probes one-dimensional behavior. Here we use tension, compression, and shear tests–combined with constitutive neural networks–to automatically discover the behavior of eight plant-based and animal meats across the entire three-dimensional spectrum. We find that plant-based sausage and hotdog, with stiffnesses of 95.9 ± 14.1 kPa and 38.7 ± 3.0 kPa, successfully mimic their animal counterparts, with 63.5 ± 45.7 kPa and 44.3 ± 13.2 kPa, while tofurky is twice as stiff, and tofu is twice as soft. Strikingly, a complementary food tasting survey produces in nearly identical stiffness rankings for all eight products (ρ = 0.833, p = 0.015). Probing the fully three-dimensional signature of meats is critical to understand subtle differences in texture that may result in a different perception of taste. Our data and code are freely available at https://github.com/LivingMatterLab/CANN [ABSTRACT FROM AUTHOR]

Black soldier fly larva (BSFL), Hermetia illucens (L.) (Diptera: Stratiomyidae), presents an attractive waste management solution that not only addresses the issue of waste but also generates alternative proteins and fats. Substrate quality and pre‐treatment by fermentation may play a crucial role in waste reduction efficiency and larval quality. The aim of this study was to investigate the growth performance, waste reduction efficiency and nutritional composition of BSFL rearing using different ratios of coconut endosperm (CE) and soybean curd residue (SC) with pre‐treatment by self‐fermentation (F), fermentation with baker's yeast (Y) and without pre‐treatment (C). Seven‐day‐old larvae were randomly separated into 15 experimental groups with three replicates. The experiment ended when the prepupae appeared. Based on the results, the larvae fed a diet with a high percentage of fresh SC exhibited the highest weight and growth rate, whereas the shortest development time was observed in larvae reared on Y. Pre‐treatment of the substrate with fermentation proved effective in waste reduction. The nutritional composition of the larvae showed that the highest crude protein was produced in larva reared on fresh 100% SC, and the highest ether extract was found when fed CE at 100% with pre‐treatment with F or Y. In conclusion, it is recommended to employ a fresh diet with a high SC content to optimise protein production, whereas a high level of CE with F or Y may be performed to obtain a high ether extract content. However, incorporating yeast fermentation with an SC content exceeding 25% provided high efficiency in waste reduction. Therefore, the selection of the ratio between CE and SC and of pre‐treatment techniques depends on the producer's objective. [ABSTRACT FROM AUTHOR]

Tofu has captivated researchers' attention due to its distinctive texture and enrichment in nutritional elements, predominantly soybean protein. Coagulants play a critical role in promoting coagulation during tofu production, directly influencing its texture, quality, and physicochemical characteristics. Currently, the impact of coagulant characteristics on coagulation, as well as the underlying mechanisms, remain unclear. This review provides a summary of research progress on salt coagulants, acid coagulants, enzyme coagulants, novel coagulants, polysaccharide additives, and various coagulant formulations. The coagulation mechanisms of various coagulants are also discussed. Accordingly, this paper seeks to offer reliable theoretical guidance for the development of novel coagulants and the realization of fully automated tofu production. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Tofu, a traditional soy‐based food, is widely consumed globally and serves as a significant source of plant protein. The quality of tofu can vary greatly depending on the coagulation process and the type of coagulants used. This study investigated the impact of a compound coagulant, consisting of transglutaminase (TGase) and calcium sulfate (CaSO4), on tofu quality, specifically focusing on pH, yield, water holding capacity (WHC), cooking loss, protein content, and in vitro digestibility. Soymilk was pre‐crosslinked with TGase for different durations (0, 1, 2, and 3 h) before the addition of CaSO4. Results indicated that TGase pre‐treatment significantly improved tofu yield and WHC, with optimal outcomes at 3 and 2 h, respectively. Cooking loss decreased with TGase treatment but increased at the 3‐h mark, suggesting over‐crosslinking. Electrophoresis revealed substantial protein crosslinking with TGase treatment, while in vitro digestion showed enhanced protein digestibility and higher peptide content in TGase‐treated samples. These findings underscore the potential of TGase treatment to enhance tofu's structural integrity and digestibility, offering valuable insights for optimising plant‐based protein processing to improve nutritional quality. [ABSTRACT FROM AUTHOR]

Coconut shell waste can generate environmental problems if left without treatment, as it contains lignin, cellulose, and hemicellulose compounds, which pyrolyze to produce liquid smoke, charcoal, and tar. This study aims to prepare and characterize liquid smoke using several parameters, including the chemical content preserving tofu and the hedonic test of consumer preferences. The dried coconut shell (3000 g) was pyrolyzed at 300 °C for 5 h. Liquid smoke (grade 3) was purified by distillation (grade 2) and filtered with activated charcoal to produce grade 1 liquid smoke. The liquid smoke properties were characterized as yield, pH, phenol, and moisture, while the chemical components were identified by gas chromatography-mass spectroscopy (GC-MS). For the commercial and coconut shell liquid smoke (grade 1) used in this study, the application was aimed at preserving the tofu for three days. Panelists observed the aroma, the texture, and the appearance compared to the control. Ten panelists performed the hedonic test of fried preserved tofu. The organoleptic aspects included taste, texture, aroma, and color. The liquid smoke obtained from coconut shell pyrolysis was red-brown, with a yield of 52.75%, pH 0.5 (grade 3), pH 1.7 (grade 2), and pH 2.3, with a total phenol of 2.479 (grade 1). The GC-MS results exhibited three essential chemical compounds, namely phenol, methoxy phenol, and hydroxyphenyl phosphonic acid, influencing the preservation. The liquid smoke solution extended the shelf life of tofu, especially at a concentration of 1.5 (% v/v), so the water content decreased. The average panelist responded “good” on the hedonic test on all of the tofu treatments compared to the control. [ABSTRACT FROM AUTHOR]

Tofu is obtained by heating soymilk, to which a coagulant, such as calcium sulfate or magnesium chloride, is added to make it curdle. This study aimed to parameterize the effects of the following three alternative organic coagulant types: apple, rice, and white vinegars, used in different proportions. Six treatments were established with three concentrations (1%, 3%, and 5%), evaluating the coagulation time and curd yield. The treatments with the lowest coagulation time were analyzed for texture by TPA, color through the CIEL*a*b scale, protein content, and moisture. The results showed that the rice vinegar + 3% white vinegar (T6C3) treatment showed the lowest coagulation time (0.78 min). The 5% apple vinegar (T1C5) treatment provided the highest curd yield, averaging 23.73%. This treatment's protein and moisture contents were 3.93% protein and 69.73% moisture, confirming that better texture characteristics are recorded in tofu at lower pH values. The TPA results showed that using apple and rice vinegars as coagulants provided a challenging, less cohesive, more adhesive, and less elastic tofu. White vinegar provided a soft, more cohesive, less adhesive, and more elastic tofu. In the color analysis, it was observed that tofu coagulated with apple vinegar showed a tendency toward a yellow color, and tofu coagulated with rice and white vinegars showed a tendency toward a white color. These findings parameterize the effects of using each type of vinegar as a coagulant. These organic coagulants provide faster coagulation times and desirable texture characteristics, thus offering a practical alternative to traditional coagulants in tofu manufacturing. [ABSTRACT FROM AUTHOR]

The implementing community service aims to increase the knowledge and skills of housewives and adolescent girls through innovation in processing local tofu food products in an effort to prevent anemia and realize an independent healthy village. The method of implementing this service uses an action review approach with six steps, namely needs assessment, goal formulation, planning, counseling implementation, activity evaluation, and reporting. Activities were carried out in Situmekar Village Sumedang Regency, involving 15 participants consisting of 5 adolescent girls and 10 housewives. The data analysis technique for the results of this service uses descriptive and bivariate analysis. The results show that there is an increase in participants' knowledge about anemia prevention, entrepreneurship, digital marketing, and skills in processing tofu into tofu nuggets and tofu burgers. The evaluation showed a significant difference in the average increase in knowledge between before and after counseling (p-value ≤ 0.05). Tofu processing innovation as a local food with high nutritional and economic value is expected to prevent anemia and improve the economy of rural communities.

The increasing trend of manycore processors makes multithreaded communication more important to avoid costly global synchronization among cores. One of the representative approaches that require multithreaded communication is the global task-based programming model. In the model, a program is divided into tasks, and tasks are asynchronously executed by each node, and independent thread-to-thread communications are expected. However, the Message passing interface (MPI) based approach is not efficient because of design issues. In this research, we design and implement the utofu transport layer in an abstracted communication library called Unified communication-X (UCX) for efficient remote direct memory access (RDMA) based multithreaded communication on Tofu Interconnect D. The evaluation results on Fugaku show that UCX can significantly improve the multithreaded performance over MPI, while maintaining portability between systems thanks to UCX. UCX shows about 32.8 times lower latency than Fujitsu MPI with 24 threads in the multithreaded pingpong benchmark and about 37.8 times higher update rate than Fujitsu MPI with 24 threads on 256 nodes in multithreaded GUPs benchmark. [ABSTRACT FROM AUTHOR]

A new style of tofu coagulated through the fermentation of Lactobacillus plantarum SJ‐L‐1 was produced. L. plantarum SJ‐L‐1 with a high growth rate and excellent acid production ability was isolated and identified from naturally fermented soy yellow whey. The gene annotation indicated the potential outstanding isoflavone conversion capacity of L. plantarum SJ‐L‐1. Furthermore, fermentation tofu was prepared using L. plantarum SJ‐L‐1 and Lactobacillus rhamnosus 1–16 as the starter microbiota. Compared to traditional MgCl2 tofu and fermented soy whey tofu, SJ‐L‐1 tofu exhibited a slight increase in hardness and better structure uniformity. SJ‐L‐1 tofu also possessed the highest levels of total isoflavone content (76.33 µg/g) and volatile compounds (561.54 µg/kg) among the four styles of tofu. This research indicated that this new type of tofu coagulated through a combination of heat and fermentation of L. plantarum SJ‐L‐1 represents a promising candidate for future functional foods. [ABSTRACT FROM AUTHOR]

Soybean breeding programs targeting tofu quality must evaluate their performance within zones of adaptation. A comprehensive study was carried out to examine soybean breeding lines from three maturity groups (MGs; MG0, MG00, and MG000) from 2018 to 2022. Several agronomic, chemical composition and tofu-related quality traits were evaluated, and the associations among traits were investigated. The results showed that genotypes in MG0 yielded higher and matured later, which confirmed that the selection of targeted genotypes for a specific maturity group was successful. Non-imbibed "stone seeds", an important quality trait for tofu processors, were higher in MG000 lines. Tofu texture using both GDL and MgCl2 coagulants was positively associated, indicating one coagulant might be enough for screening purposes. The MG by traits biplot showed very clear MG clustering for all genotypes tested from 2018 to 2022, signifying that the MG has a more pronounced effect on the investigated traits than the environmental effects seen in different years, regardless of the MG. Most tofu-related traits were higher and showed stronger associations in MG0 lines compared to the lines in earlier MGs, indicating a need for future effort in shorter season MGs. Overall, this study provided useful information for selecting soybean lines for tofu end-use application targeting specific MGs. [ABSTRACT FROM AUTHOR]

Tofu quality is determined by a controlled coagulation process using a W/O/W emulsion coagulant. The impact of adding soy protein isolate (SPI) to the inner water phase on the stability of W/O/W high-internal-phase emulsions (HIPEs) and its application as a coagulant for tofu was assessed. No creaming occurred during 7-day storage with SPI concentrations up to 0.3%, while the emulsion droplets aggregated with 0.5% and 0.7% SPI. Emulsions containing 0.3% SPI maintained a constant mean droplet size after 21 days of storage and exhibited the lowest TURBISCAN stability index value. HIPE stability against freeze–thaw cycles improved after heating. HIPEs with SPI concentrations above 0.3% demonstrated an elastic gel-like behavior. The increased viscosity and aggregation of the protein around droplets indicated that the interaction among emulsion droplets could enhance stability. W/O/W HIPE coagulants significantly increased tofu yield, reduced hardness, and produced a more homogenous tofu gel compared to a MgCl2 solution. The HIPE with 0.3% SPI was found to be optimal for use as a coagulant for tofu. [ABSTRACT FROM AUTHOR]

BACKGROUND: Energy‐saving and low‐carbon baking processes, as well as the need to determine the flavor‐forming mechanisms of baked dried tofu, are becoming increasingly necessary. The application of emerging catalytic infrared radiation (CIR) technology in baking of dried tofu is considered of high interest due to the low energy consumption and high baking efficiency compared to traditional baking methods. Hence, this study aimed to investigate the evolution of aroma compounds in baked dried tofu during the CIR baking process and reveal relevant relationships between physical qualities, potential flavor precursors and key volatile compounds. RESULTS: The results showed that the surface color of dried tofu gradually turned an appetizing golden yellow color during the rapid heating process, caused by the uniform infrared radiation from the radiant emitters. Meanwhile, the moisture of dried tofu experienced minimal reduction and the hardness of dried tofu gradually increased with the formation of crust on the surface. In addition, 49 volatile compounds were identified by headspace solid‐phase microextraction–gas chromatography–mass spectrometry and 13 substances – 1‐hexanol, 1‐octen‐3‐ol, 1‐pentanol, heptanal, nonanal, hexanal, (E,E)‐2,4‐decadienal, (E,Z)‐2,4‐decadienal, octanal, (E)‐2‐octenal, (E)‐2‐nonenal, 2‐heptanone and 2‐pentylfuran – were confirmed as key aroma compounds. Moreover, the amino acids aspartic acid, glutamic acid, isoleucine, lysine and arginine, and the fatty acids butyric, caprylic, capric, tridecanoic, stearic, oleic and linolenic were responsible for the unique flavor of CIR‐baked dried tofu. CONCLUSION: Consequently, the findings can provide a scientific basis for manufacturers to achieve precise quality control and large‐scale production of CIR‐baked dried tofu products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The food lifestyle has evolved from the regional differences that were previously shaped by different geographic locations to the pluralistic complexity of food styles that are now influenced by different user consciousnesses. The field of food design has assumed a greater social responsibility, while also facing the challenge of sustainable development. Consequently, it is of paramount importance to devise or refine the methodology of food design innovation. This study makes a significant contribution to the field of sustainable food design by combining design methodology with sociological concepts such as "Field and Habitus" to construct the "F-U-BVF" food lifestyle analysis framework. This study examines the applicability of the F-U-BVF analytical framework, exemplified by tofu, through the refinement and translation of user needs, among other methods. The objective is to guide users toward sustainable lifestyles based on a design methodology, thereby creating multiple values conducive to food sustainability. At the same time, the deconstruction of the structural relationship, process, and methodology of sustainable food design based on the F-U-BVF analytical framework is intended to break through the barriers of traditional design science. This is to provide a new systematic research paradigm for sustainable food design, as well as to provide a new perspective on the experience and interactive relationship between people and food. Finally, it is also to provide effective food design innovation solutions for relevant multistakeholders. This is of great significance for the development of sustainable food design. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effect of deacetylated konjac glucomannan (DKGM) on the quality of transglutaminase ( TGase) crosslinking soybean isolate protein ( SPI) gels, different deacetylation konjac glucomannan ( DK-1 = 21. 30%, DK-2 = 36. 28%, DK-3 = 62. 85%, DK-4 = 87. 88% ) were prepared, and the effects of KGM and DKGM on the quality of TGase cross-linking soybean protein isolate gels and dried tofu were investigated. Compared with the blank group, KGM and DKGM improved the textural properties of composite gels of soybean protein isolate, increased the gel strength from 92. 03 g to a maximum of 130. 06 g at 8 h of enzyme cross-linking reaction time, enhanced the whiteness and water-holding properties of composite gels, and reduced the cooking loss rate from 8. 09% to 2. 55% . Compared with KGM, the DKGM treatment resulted in relatively high hardness, chewiness, and adhesiveness in composite gel and dried tofu after baking and sterilization. The thermal denaturation temperature of composite gels with DKGM was increased from 41. 35 ℃ to 44. 67 ℃, while DK-3 had a better effect on the salt content of dried tofu and a more apparent morphology of composite gel. The SEM results showed that S-DK3 composite gel exhibited a more compact and denser complex network structure. Overall, DKGM improved the quality of soybean protein isolate composite gels, and DK-3 was more effective. Therefore, the KGM with moderate deacetylation modification is favorable for the application in the process of dried tofu. [ABSTRACT FROM AUTHOR]

The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profile using thin-layer chromatography (HPTLC). Moreover, the texture profile and organoleptic assessment of the compared products were performed. The antioxidant and texture parameters were also controlled in tofu fixed by different methods: cold herbal infusion and prolonged freezing of vacuum-packed products. It was shown that homemade tofu was characterized by better sensory and texture properties than commercial product. Moreover, the introduction of plant additives to tofu increased the antioxidant activity and the content of polyphenols in the final product; the greater the activity of the herbs used, the higher the degree of tofu enrichment was achieved. In terms of all analyzed parameters, cranberries and Herbes de Provence additives to tofu were found to be the first choice. It was found that the addition of herbs to tofu allowed us to create new sensory features, enhanced the pro-healthy value, and extended the storage time. Due to no significant changes in texture and antioxidant properties of frozen tofu, as well as its acceptable microbial quality, freezing vacuum-packed tofu can be recommended as a beneficial way to extend the storage time at home condition. The addition of herbs allows for the design of new versions of tofu in accordance with consumer preferences, and the proposed packaging method can be applied on an industrial scale. [ABSTRACT FROM AUTHOR]

The tofu industry generates substantial liquid waste that poses environmental challenges due to its high chemical oxygen demand (COD), total suspended solids (TSS), and pH levels. This study aimed to determine the effectiveness of Eco Enzymes in reducing these chemical parameters in the tofu industry waste in Klumutan Village, Saradan District. Utilizing a Quasi-Experimental method, the research employed purposive sampling of liquid waste from tofu production. The findings revealed that the application of Ecoenzyme at doses of 5%, 10%, and 15%, with detention times of 10, 15, and 20 days, significantly reduced COD, TSS, and pH levels. The results showed that both the dosage and detention time had a substantial impact on the effectiveness of Ecoenzyme in treating the waste. The implications of this study suggest that Eco Enzymes can be an effective, eco-friendly solution for improving wastewater management in the tofu industry, thereby contributing to environmental sustainability. [ABSTRACT FROM AUTHOR]

Introduction: P. gingivalis are the main bacteria that cause periodontal diseases. One of the clinical signs of periodontal disease is alveolar bone resorption. Tofu liquid waste is a typical high water-containing biomass and isoflavones. Isoflavones is a polyphenol that has an anti-inflammatory effect by reducing pro-inflammatory cytokine expression. This study aims to evaluate whether systemic administration of different tofu liquid waste doses has effects on decreasing alveolar bone resorption of the Wistar rats' periodontal tissues induced by P. gingivalis. Materials and methods:: This is true experimental research, with a randomized posttest-only group design. The groups are K (-) for the normal group, K (+) for the negative control group, and K-1, K-2, and K-3 for group induced with P.gingivalis [0.03 mL(1x 109CFU/mL)] and administrated with 6, 12, and 18 mL/kgBW tofu liquid waste respectively every day for 28 days. Results: Freeze-dried technique result showed tofu liquid waste still contains isoflavone (daidzin and glycitin). There is no difference in mean in all parameters between K(-) and K-3. K(+) has difference mean with K-1, K-2, and K-3. Correlation test showed there was a positive correlation between the dose levels of tofu liquid waste with osteoblasts and OPG, and a negative correlation between the dose levels of tofu liquid waste with lymphocytes, neutrophils, osteoclasts, RANKL, alveolar bone resorption, and periodontal ligament space. Conclusion: Tofu liquid waste administration has effects on decreasing the alveolar bone resorption of Wistar rat (Rattus norvegicus) periodontal tissues induced by P. gingivalis and 18 mL/kgBW has the highest effect. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effects of fermented tofu processing wastewater (FTPW) on the growth performance and meat quality of Xianghuang broilers. A total of 160 six‐week‐old Xianghuang broilers were randomly assigned to control or FTPW groups with eight replicate pens of 10 birds each pen. Broilers received the same corn‐soybean diet but different water. Broilers received ordinary water in the control group and 40% (volume: volume) FTPW (the solution has been filtered with four layers of sieve, containing Bacillus 1.52 × 10−7 CFU/mL) in FTPW group. The experiment lasted for 30 days. Results indicated that growth performance was not affected by treatment (p > 0.05). The value of pH45 min and a48 h increased and drip loss72 h and toughness decreased in breast muscle when broilers received FTPW solution compared with the control group (p < 0.05). The pH45 min, a45 min, a48 h value and crude fat concentration of thigh muscle were higher in FTPW group than that in control group (p < 0.05). Compared with control group, fibre area decreased but fibre density increased in thigh muscle when Xianghuang chickens supplemented with FTPW solution (p < 0.05). Supplementation of FTPW solution in drinking water significantly decreased malondialdehyde content in the breast muscle of Xianghuang chickens (p < 0.05). Gene expressions such as carnitine palmitoyltransferase 1A (CPT1) and glycogen synthase of breast muscle were downregulated in experimental group when compared with control group. In conclusion, FTPW supplementation in drinking water could improve meat quality of Xianghuang broilers by regulating pH value, redness and fibre morphology. [ABSTRACT FROM AUTHOR]

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Chinese Tofu (1971), edited by the acclaimed female writer Lin Haiyin in Taiwan, came out in a rapidly changing Cold War order in East Asia. Focusing on this previously neglected work, this article offers a close reading of how a mundane foodstuff shed light on contested Chineseness, one informed by Lin's own gendered experience in the diaspora. Rather than reifying or essentializing "Chinese" foodways, tofu opened up the possibility of a more cosmopolitan geography. That geography pointed to former imperial frontiers, the Sinitic cultural sphere, and beyond. The book's afterlife in reform-era China underscores the ongoing debate over what it means to be Chinese. [ABSTRACT FROM AUTHOR]

In this study, three different brands of commercially available marinated tofu were analyzed and compared with homemade products to explore the effect of key flavor substances on their sensory quality, sensory properties, texture characteristics, and volatile components. The texture characteristics and flavor substances of the three brands of commercially available marinated tofu were significantly different from those of homemade products. A total of 64 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), mainly including 11 hydrocarbons, 11 alcohols, 10 ketones, 15 aldehydes, 4 esters, 1 acid, and 12 other volatile substances. Among these, nine key flavor compounds (ROAV > 1, VIP > 1) were identified using the relative odor activity value (ROAV) combined with a partial least squares discriminant analysis (PLS-DA) and variable importance in projection, including α-Pinene, β-Myrcene, α-Phellandrene, 1-Penten-3-one, Butanal, 3-Methyl butanal, acetic acid ethyl ester, 1,8-Cineol, and 2-Pentyl furan. The correlation heatmap showed that sensory evaluation was positively correlated with hardness, gumminess, chewiness, and springiness while negatively correlated with 2-Pentyl furan, α-Pinene, resilience, α-Phellandrene, 1-Penten-3-one, acetic acid ethyl ester, and 1,8-Cineol. Overall, this study provides a theoretical reference for developing new instant marinated tofu snacks. [ABSTRACT FROM AUTHOR]

Although some Bacillus (B.) species have been reported to produce bacteriocins, their study and application are limited. In this study, we partially purified and characterized bacteriocins from two Bacillus strains isolated from Thai fermented soybeans. Then, we evaluated the effectiveness of one of the bacteriocins in controlling the growth of a Gram-positive spoilage bacterium (LactoBacillus plantarum) in soybean curd (tofu) and a pathogen (Listeria monocytogenes) in an edible cricket. In five candidate Bacillus strains, one B. subtilis strain (T8434) and one B. velezensis (T8448) strain produced heat-resistant bacteriocins that were effective in controlling the growth of several Gram-positive bacteria. Partially purified bacteriocins produced by these strains were heat stable (95 °C for 10 min), were sensitive to proteinase K digestion, harbored a negative charge at neutral pH, and were smaller than 10kDa in molecular mass. The bacteriocins suppressed the growth of inoculated spoilage lactic acid bacteria (LAB), which is LactoBacillus plantarum in soybean curd (tofu) and inoculated pathogenic Gram-positive bacteria (Listeria monocytogenes) in the edible cricket for 7 and 2 days at 10 °C, respectively. The Bacillus bacteriocins were considered to have the potential to control the growth of Gram-positive spoilage and pathogenic bacteria in solid foods. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Uncertainty surrounds the role of pH in tofu-like precipitate (TLP) formation using MgCl2. In this study, to clarify the role of MgCl2-induced pH decrease in TLP formation, the protein concentration in the supernatant, weight of wet precipitate, and the solubility in 2 M urea at constant pH (6.5 or 6.2) were measured using a buffer and comparing the buffering effect under variable pH conditions to the effect observed without buffer. Analysis of protein concentration in the supernatant showed no precipitation of soymilk proteins under stable pH conditions of 6.5. Wet precipitate formation varied substantially during TLP formation at three different pHs; the weight slightly increased with the increase in MgCl2 concentration up to 20 mM at a constant pH of 6.5. However, wet precipitation was substantially enhanced by MgCl2 (≥10 mM) at a constant pH of 6.2 but rapidly increased by MgCl2 (≥7 mM) under variable pH conditions. The protein concentrations and wet precipitate weight at 20 mM MgCl2 under constant pH conditions showed contrasting patterns. However, the weight of dry precipitate was almost the same under both constant pH (6.5 and 6.2) conditions. Urea solubility under constant and variable pH conditions differed; no urea-insoluble precipitates were produced under constant pH conditions. These results suggest that pH decrease is essential for bringing proteins closer together for MgCl2-mediated TLP formation. This study will aid in understanding the mechanisms underlying TLP formation and support further discovery of new coagulants for the effective production of new tofu-like and tofu-based foods.

Aim: Kenaf (Hibiscus cannabinus) is an herbaceous plant of economic significance, the seed is rich in essential nutrients and has the potential for the production of protein-based products. This study investigated the holistic effects of coagulants, kenaf seed-to-water ratio for extraction, and temperature of addition of coagulant on the physicochemical and texture quality of kenaf seed tofu. Methods: Randomised full factorial design was used to obtain different formulations of kenaf seed tofu production under 4 factors at different levels. Results: The main factors of coagulant types, seed-to-water ratio and temperature of addition of coagulant significantly affected the yield, pH, crude protein, crude fat, lightness, yellowness and cohesiveness of the kenaf seed tofu while the redness of the tofu was significantly affected by the coagulant types only. However, the hardness, chewiness and springiness of the tofu were affected by coagulant types and concentrations. Additionally, the 2-way interactions significantly affected the texture profile of the tofu. Though, the 3-way and 4-way interactions have no significant effect on the texture characteristics of the kenaf seed tofu. Conclusions: The tofu made with aluminium potassium salt at concentrations of 0.50 g/100 mL and 1.00 g/100 mL, and 80°C temperature of addition of coagulant formed the highest yield of 71.22 g/100 g and 77.57 g/100 g, respectively. This study also found that aluminium potassium salt and glucono-delta-lactone, with the use of 1:3 seed-to-water ratio and 70°C or 80°C temperature of addition of coagulant were better in terms of hardness and chewiness.

Tofu is one of the products made from soybeans that a sizable portion of people in a larger society consume. There are several ways to make tofu, from conventional to modern. The conventional tofu production process generates a lot of waste. Many of the researchers have explored numerous strategies to handle tofu waste in a way that minimizes its harmful influence on the environment. However, in many cases, the environmental impact is simply transferred from one process to another during the treatment of tofu waste. As a result, the whole tofu-making process requires an evaluation of the effects. Among these approaches is life cycle assessment (LCA). The study discovered that energy use was the primary factor leading to environmental impacts. Burning firewood for energy resulted in 55.61 kg of carbon dioxide equivalent. The emission value has been reduced to 32 kg CO₂ eq and 28 kg CO₂ eq, respectively, according to the findings of simulations by utilizing biogas and natural gas as fuels.