Flavor Content and Antimutagenic Activity of Sufu Prepared with Taiwanese Manufacture Process
Date Issued
2009
Date
2009
Author(s)
Moy, Yin-Soon
Abstract
Sufu, the oriental fermented product of soy bean, is a soft cheese-like product made from cubes of soy bean curd (tofu). During the Taiwanese manufacturing process of sufu, the salted-tofu cubes and koji mash were first prepared. Fermentation was then proceeded by soaking the salted-tofu cubes in the prepared koji mash. Koji mash was prepared by mixing Aspergillus oryzae fermented rice-soybean koji with syrup containing 65% sucrose. In this study, changes in volatile, sugar, organic acid constituents and antimutagenicity of sufu during fermentation were investigated. total of 90 compounds of volatiles including 22 alcohols, 22 esters, 21 aldehydes, 10 fatty acids, 9 ketones and 6 other compounds from the sufu samples examined were identified. It was found that as the fermentation period was extended, contents of nearly all volatile fractions increased gradually, especially alcohols and ester. he main sugars noted in the non-fermented tofu were stachyose, raffinose, sucrose, glucose and fructose. As the fermentation time extended, generally, content of stachyose, raffinose and sucrose decreased, while content of glucose and fructose increased. Glucose was the most abundant sugar detected in the 46-day-sufu.our organic acids including oxalic, lactic, acetic and citric acid were detected from the tofu and rice-soybean koji samples after fermentation for 8 days or longer. Acetic acid was the most predominant organic detected. It was generally found that content of these organic acids, except citric acid in the tofu cube increased to the highest point after 8 days of fermentation. The level of lactic, acetic and citric acid also increased in the collected koji as the fermentation time was extended. ethanol extract of tofu showed antimutagenicity against 4-nitroquinoline-N-oxide (4-NQO) and 3, 2′-dimethyl-4-amino-biphenyl (DMAB). Fermentation was found to enhance the antimutagenicity of tofu extract. Antimutagenicity of tofu extract increased with the extension of fermentation time. Beside, sufu extract exerted a significantly higher (p < 0.05) antimutagenicity against DMAB than 4-NQO.
Subjects
sufu
koji
volatiles
sugar
organic acid
antimutagenic
Type
thesis
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