Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu
Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (p...
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Consejo Superior de Investigaciones Científicas
2024-07-01
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| Series: | Grasas y Aceites |
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| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2204 |
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| author | S. Sengupta J. Bhowal |
| author_facet | S. Sengupta J. Bhowal |
| author_sort | S. Sengupta |
| collection | DOAJ |
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Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents.
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| format | Article |
| id | doaj-art-c7b32ac9fb0f4d7693eb067d96ea7aa9 |
| institution | Kabale University |
| issn | 0017-3495 1988-4214 |
| language | English |
| publishDate | 2024-07-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj-art-c7b32ac9fb0f4d7693eb067d96ea7aa92025-08-20T03:44:57ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142024-07-0175210.3989/gya.0442221Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofuS. Sengupta0J. Bhowal1West Bengal State University, Dept. of Food and NutritionSchool of Community Science and Technology, Indian Institute of Engineering Science and Technology Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2204Antioxidant ActivityFortificationProximate CompositionRice Bran OilSesame OilTofu |
| spellingShingle | S. Sengupta J. Bhowal Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu Grasas y Aceites Antioxidant Activity Fortification Proximate Composition Rice Bran Oil Sesame Oil Tofu |
| title | Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu |
| title_full | Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu |
| title_fullStr | Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu |
| title_full_unstemmed | Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu |
| title_short | Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu |
| title_sort | evaluation of the efficacy of rice bran and sesame oil for producing nutritionally superior quality functional tofu |
| topic | Antioxidant Activity Fortification Proximate Composition Rice Bran Oil Sesame Oil Tofu |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2204 |
| work_keys_str_mv | AT ssengupta evaluationoftheefficacyofricebranandsesameoilforproducingnutritionallysuperiorqualityfunctionaltofu AT jbhowal evaluationoftheefficacyofricebranandsesameoilforproducingnutritionallysuperiorqualityfunctionaltofu |