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Effects of Oil Contents of Peanut Cakes on Tofu Quality
- GUO Yalong, HU Hui, WANG Qiang*, LIU Hongzhi*
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2018, 8(4):
330-337.
DOI: 10.19586/j.2095-2341.2018.0029
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Abstract (
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In order to determine the suitable oil content of raw material for peanut tofu preparation, peanut tofu was produced by the method combining transglutaminase (TG) and high-temperature pressure cooking (HTPC), using low-temperature peanut cakes (LTPC) as the raw material. The effects of different oil contents (6.89%, 10.12%, 15.43%, 20.28% and 25.54%) of peanut cakes on the tofu texture were studied, the color and cooking loss of the peanut tofu were compared with the commercial soybean tofu, and the structural changes of peanut proteins during tofu processing were also analyzed. The results showed that the tofu texture was significantly influenced by the oil content of the LTPC(P<0.05), and the peanut tofu could be made from the LTPC with oil contents from 6.89% to 20.28%. When the oil content of the LTPC was 6.89%, the texture and cooking loss of the obtained peanut tofu were close to those of the commercial soybean gypsum tofu, and its degree of yellow value b (8.38) was significantly lower than that of the soybean gypsum (15.86) and bitter (16.56) tofu (P<0.05), which might be more accepted by the consumers. Besides, the analysis on the structural changes of peanut proteins showed that TG had good effect on peanut proteins, when the oil contents of LTPC were low (6.89%~20.28%), then the peanut proteins could be completely denatured after subsequent HTPC treatment, and finally hydrophobic interaction and disulfide bonds were formed to stabilize the gel structure of peanut tofu. This study provided technical guidance and theoretical support for peanut tofu processing.