Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects
Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, M...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1857 |
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| author | Giuseppe Zeppa Martina Tedesco Marta Bertolino Betül Çilek Tatar |
| author_facet | Giuseppe Zeppa Martina Tedesco Marta Bertolino Betül Çilek Tatar |
| author_sort | Giuseppe Zeppa |
| collection | DOAJ |
| description | Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% <i>w</i>/<i>v</i>) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties. |
| first_indexed | 2024-03-10T08:49:02Z |
| format | Article |
| id | doaj.art-ba66487aee0e4da6978fde5948c55b67 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:02Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ba66487aee0e4da6978fde5948c55b672023-11-22T07:39:48ZengMDPI AGFoods2304-81582021-08-01108185710.3390/foods10081857Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory EffectsGiuseppe Zeppa0Martina Tedesco1Marta Bertolino2Betül Çilek Tatar3Department of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, ItalyDepartment of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, ItalyDepartment of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, ItalyDepartment of Agriculture, Forestry and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, ItalyTofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% <i>w</i>/<i>v</i>) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.https://www.mdpi.com/2304-8158/10/8/1857tofugrape pomacecoagulationpolyphenolsradical scavenging activitytexture |
| spellingShingle | Giuseppe Zeppa Martina Tedesco Marta Bertolino Betül Çilek Tatar Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects Foods tofu grape pomace coagulation polyphenols radical scavenging activity texture |
| title | Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects |
| title_full | Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects |
| title_fullStr | Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects |
| title_full_unstemmed | Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects |
| title_short | Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects |
| title_sort | grape pomace as a new coagulant for tofu production physicochemical and sensory effects |
| topic | tofu grape pomace coagulation polyphenols radical scavenging activity texture |
| url | https://www.mdpi.com/2304-8158/10/8/1857 |
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