Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu

S. Sengupta; J.  Bhowal

doi:10.3989/gya.0442221

Autores/as

S. Sengupta West Bengal State University, Dept. of Food and Nutrition https://orcid.org/0000-0001-9577-1972
J. Bhowal School of Community Science and Technology, Indian Institute of Engineering Science and Technology https://orcid.org/0000-0001-9577-1972

DOI:

https://doi.org/10.3989/gya.0442221

Palabras clave:

Aceite de salvado de arroz, Aceite de sésamo, Actividad Antioxidante, Composición proximal, Fortificación, Tofu

Resumen

El queso panir preparado con harina de soja desgrasada de calidad comestible se conoce como tofu. El tofu funcional se complementó con antioxidantes específicos como orizanol y lignanos obtenidos del aceite de salvado de arroz (RBO) y aceite de sésamo (SO), respectivamente. Se evaluaron las propiedades fisicoquímicas (composición proximal, estabilidad oxidativa, actividad antioxidante, penetración y propiedad de color), microbiológicas y sensoriales del tofu fortificado y del control. El recuento total viable y los recuentos de levaduras y mohos aumentaron lentamente en las muestras almacenadas a 4°C en refrigerador durante 9 días. El tofu fortificado mostró mayor estabilidad oxidativa y actividad antioxidante que el tofu de control durante las condiciones de almacenamiento. Además, el tofu coagulado con ácido tartárico conservó sus atributos de calidad, especialmente el sabor y la aceptabilidad general, durante el almacenamiento en refrigeración. El tofu funcional contribuyó a un estilo tecnológico innovador para elaborar productos no lácteos funcionales con componentes mejorados que aportan beneficios para la salud.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

American Oil Chemists Society. Sampling and Analysis of Commercial Fats and Oils. Official Method Ca 5a–40, Reapproved 1997, Free Fatty Acids.

American Oil Chemists Society. Sampling and Analysis of Commercial Fats and Oils. Official Method Cd 8–53, Reapproved 1997, Peroxide Value Acetic Acid–Chloroform Method.

American Oil Chemists Society. Sampling and Analysis of Commercial Fats and Oils. Official Method Cd 18–90, Reapproved 1997, p–Anisidine Value.

AOAC. 2005. “Official Methods of Analysis” Association of Official and Analytical Chemists Washington DC (12th ed).

APHA. 2005. Standard methods for the Examination of Water and Wastewater. (21st ed.). Washington, D.C. American Public Health Association.

Bandyopadhyay M, Chakraborty R, Raychaudhuri U. 2005. The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk). Int. J. Food Sci. Technol. 40(8), 799–810.

Barahona T, Chandía NP, Encinas MV, Matsuhiro B, Zúñiga EA. 2011. Antioxidant capacity of sulfated polysaccharides from seaweeds. A kinetic approach. Food Hydrocoll. 25, 529–535.

Bligh EG, Dyer WJ. 1959. A rapid method for total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911–917.

Bradford MM. 1976. A rapid and sensitive method for the quantitation of microgram quatities of protein utilizing the principle of protein- dye binding. Anal. Biochem.72, 248–254.

Das A, Chauhan G, Agrawal RK, Tomar S, Sirajuddin, Satyaprakash K. 2018. Comparative study on evaluation of refrigerated (4±1ºC) storage stability of paneer incorporated with crude extract from Indian curd, Nisin and lactic acid. Int. J. Curr. Microbiol. Appl. Sci. 7, 167–80.

El Rhaman S. 2010. Extraction and separation of γ–oryzanol from rice bran oil by HPLC and studying its effect on rats fed a high–cholesterol diet. IJFNPH. 3 (2), 119–132.

Gulla S, Waghray K. 2011. Effect of storage on physicochemical characteristics and fatty acid composition of selected oil blends. J. Life Sci. 3, 35–46.

Hanáková Z, Buňka F, Pavlínek V, Hudečková L, Janiš R. 2013. The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase. Int. J. Dairy Technol. 66(4), 484–489.

Hekmat S, McMahon DJ. 1997. Manufacture and Quality of Iron–Fortified Yogurt. J. Dairy Sci. 80, 3114–3122.

Hou FB, Stampfer MJ, Manson JE, Rimm E, Colditz GA, Rosner BA, Hennekens CH, Willett WC. 1997. Dietary fat intake and the risk of coronary heart disease in women. N. Engl. J. Med. 337(21), 1491–1499.

ISO I. 2014. 11136: 2014/AMD 1: 2020 Sensory Analysis—Methodology—General Guidance for Conducting Hedonic Tests with Consumers in a Controlled Area—Amendment 1. ISO: Geneva, Switzerland.

Jain V, Rasane P, Jha A, Sharma N, Gautam A. 2015. Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties. J. Food Sci. Technol. 52(7), 4090–4101.

Joshi SV, Majgoankar SV, Toro VA. 1991. Effect of different coagulants on yield and sensory quality of chhana prepared from milk of cow, buffalo and goat. Indian J. Dairy Sci. 44 (6), 380–383.

Karadbhajne SV, Bhoyarkar P. 2010. Studies on Effect of Different Coagulant on Paneer Texture Prepared from Buffalo Milk. Int. J. Pharmtech Res. 2 (3), 1916–1923.

Khan SU, Pal MA, Wani SA, Salahuddin M. 2014. Effect of different coagulants at varying strengths on the quality of paneer made from reconstituted milk. J. Food Sci. Technol. 51 (3), 565–570.

Kumar P, Bector BS. 1991. Enhancement of shelf life of paneer with food additives. Ind. J. Dairy Sci. 44, 577–584.

Loganayaki N, Siddhuraju P, Manian S. 2013. Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L. J. Food Sci. Technol. 50(4), 687–695.

Merrill AL, Watt BK. 1973. Energy Value of Foods: Basis and Derivation. Agriculture Handbook No. 74, ARS United States Department of Agriculture, Washington DC.

Mitra S, James AP, Fenton HK, Cato L, Solah VA. 2016. The Impact of Oat Quality on White Salted Noodles Containing Oat Flour. Cereal Chem. 93(3), 282.

Sapwarobol S, Saphyakhajorn W, Astina J. 2021. Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review. Nutr. Metab. Insights. 14, 11786388211058559.

Sengupta S, Basu S, Bhowal J. 2023. Biochemical characterization and hypocholesterolemic properties of sesame yogurt made from deoiled edible quality sesame flour (DEQSF) supplemented with rice bran oil. Food Prod. Process. Nutr. 5(56), 1-16.

Sengupta S, Goswami R, Basu S, Bhowal J. 2016. Hypolipidemic effects of soy yogurt fortified with antioxidant rich vegetable oil on albino mice fed high cholesterol diet. Mater. Today: Proc. 3(2016), 3222–3237.

Shetty K, Curtis OF, Levin RE, Witkowsky R, Anf W. 1995. Prevention of vitriﬁcation associated with in vitro shoot culture of oregano (Origanum vulgare) by Pseudomonas spp. J. Plant Physiol. 147 (3–4), 447–451.

Shokumbi OS, Babajide OO, Otaigbe DO, Tayo GO. 2011. Effect of coagulants on the yield nutrient and anti–nutrient composition of tofu. Arch. Appl. Sci. Res. 3 (3), 522–527.

Yakubu N, Oboh G, Olalekan AA. 2013. Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen–Induced Liver Damage in Rats. Biotechnol. Res. Int. 2013, 230142.