Soybeans with large seed size, uniformity, clear hilum, and high 11S/7S ratio are favored for soymilk and tofu making. In order to find ideal soybean lines for food making, sixty-eight soybean lines, which were selected from thousands of accessions in the USDA-Soybean Germplasm Collection, were planted in three successive seasons. Eight lines were identified from twenty-two lines harvested in 2014 (Stoneville, MS) to be suitable for tofu making as judged by chemical composition and sensory quality of tofu. The results provided important food quality information to the growers, breeders and tofu industries for their selection of soybean to improve food quality. In the filled tofu making and texture analysis study, the correlation between A3 subunit percentage and tofu firmness was significant (N=22. r = 0.77, P < 0.001). The result proved that the percentage of A3 subunits could be an indicator for predicting the firmness of tofu.

The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot water was measured by Schreiber melt test. The first stage of experimentation screened 18 batches of HPDF under three levels of pasteurization conditions (191°F/16 sec, 175°F/16 sec and 161°F/16 sec), three levels of pH of acidification (5.8,6.2 and 6.6) and two levels of homogenization conditions (two stage homogenization (2000 psi/500 psi) and no homogenization). Based on the results of the first stage, a statistically powerful second stage of experiment was designed in which two levels of pasteurization condition (191°F/16 sec and 161°F/16 sec) and three levels of pH of acidification (5.8, 6.2 and 6.6) were employed in duplicate to manufacture HPDF. The third stage of experimental design was to investigate the effect of two-stage homogenization treatment (2000 psi/500 psi) with two levels (homogenization and no homogenization). The results of all three stages of experimentation proved that HPDF made from milk pasteurized under higher pasteurization condition (191°F/16 sec) had significantly higher flow resistance under all three heating conditions. There was significant interaction between pH of coagulation of milk and pasteurization condition on flow properties of HPDF with pH of coagulation 5.8 restriction flow of HPDF under all three heating conditions. The role of homogenization in restricting flow of HPDF was not significant, although the mean flow of HPDF, made from homogenized milk, decreased. The mean protein content and mean moisture content of HPDF was significantly affected by all three processing conditions, although the mean fat content of HPDF was not influenced by any of these conditions. The mean fat, protein and moisture content of HPDF were in the range of 10.5-11, 26-34 and 47-54 percent respectively. The primary textural properties affected significantly by the processing condition were hardness, chewiness and gumminess. Particularly, hardness was influenced by higher pasteurization condition and lower pH of acidification. Further, to judge the consumer acceptability of HPDF, various recipes made out of HPDF with different heating applications (baking, stir-frying and soup) were served to 12 panelists of DPTC. Their opinions were collected and analyzed statistically. The analysis of limited focus group survey showed that consumer liking for HPDF recipe was significantly influenced by prior familiarity with the recipe, although there was some preference for HPDF over tofu due to its ‘dairy’ flavor. When the texture of HPDF manufactured from milk pasteurized at 191°F/16 sec and pH of acidification 5.8 and 6.2 were compared with various commercial protein sources, the hardness of the HPDF was very close to extra firm tofu. All the other textural properties of HPDF were significantly different from firm, silken, baked or reduced fat tofu. From this project, it is evident that a high protein food, which can be part of day-to-day human diet and potential tofu alternative, can be obtained using halloumi approach by optimizing pasteurization condition (191°F/16 sec) and pH of coagulation (5.8).

The population of China is ageing. Accompanying this aging population, dementia and frailty have a growing importance. However there is little consensus on the association between dementia and frailty, in terms of how the criteria that are part of this two syndromes overlap, as both disorders are age-related and increase the risk for falls, further leading to loss of independence. To meet the above needs, the thesis describes research into different frailty diagnostic criteria, as well as its association with dementia symptoms. We examined cognitive measures that can be used for assessment of Mild Cognitive Impairment (MCI) and dementia screening (the Hopkins Verbal Learning Test, HVLT) and compared its discriminant ability with the commonly used cognitive screening tool, the Mini-Mental State Examination (MMSE) in distinguishing Cognitive Impairment (including MCI and dementia) from No Cognitive Impairment (NCI, normal controls) in two community-dwelling elderly Chinese populations and in one institutionalised elderly population in Shanghai, China. Subsequently we investigated whether physical and cognitive symptoms clustered together to form frailty phenotypes. We employed indicators that have been widely used to diagnose frailty, including physical measures (grip strength, Time-Up and Go test, 15 feet gait speed test and Berg balance test), and psychological measures (the HVLT and the MMSE) to predict cognitive impairment (CI) and frailty. Additionally, we described demographics (age, gender, education) and other potential modifiers when detecting cognitive impairment and functional disability. We then built up a model for possible frailty phenotype using various indicators. Lastly, we examined whether demographic (age, gender, education and profession), and lifestyle (smoking/alcohol history, exercise frequency, and dietary habit) could be used to predict future cognitive impairment. It was found that advanced age, lower education (no or primary level), and being vegetarian were significant risk factors for cognitive impairment. Furthermore, whereas high consumption of green vegetables is a protector against cognitive impairment, high intake of tofu was negatively related to cognitive performance among community-dwelling elderly in China. To meet the above needs, the thesis describes research into different frailty diagnostic criteria, as well as its association with dementia symptoms. We examined cognitive measures that can be used for assessment of Mild Cognitive Impairment (MCI) and dementia screening (the Hopkins Verbal Learning Test, HVLT) and compared its discriminant ability with the commonly used cognitive screening tool, the Mini-Mental State Examination (MMSE) in distinguishing Cognitive Impairment (including MCI and dementia) from No Cognitive Impairment (NCI, normal controls) in two community-dwelling elderly Chinese populations and in one institutionalised elderly population in Shanghai, China. Subsequently we employed these two cognitive measures to investigate whether they were part of the frailty syndrome among elderly from the community-based studies. We investigated whether physical and cognitive symptoms clustered together to form frailty phenotypes. We employed indicators that have been widely used to diagnose frailty, including physical measures (grip strength, Time-Up and Go test, 15 feet gait speed test and Berg balance test), and psychological measures (the HVLT and the MMSE) to predict cognitive impairment (CI). We found four distinct subtypes of elderly characterised by increasing care needs: 1. Persona elderly as defined by age >78, year of education<6 years, grip strength <11.8 KG, and a MMSE total score <25; 2. Persona Physical frailty (fitness), defined by a total score on the Timed-Up and Go (TUG) test >12.7 seconds and 15 feet gait speed >4.4 seconds; 3. Persona Cognitive impairment, defined by a MMSE total score <25, a HVLT Immediate Recall (IR) score <15, and a HVLT Delayed Recall (DR) <5; 4. Persona Physical frailty (balance,) defined by a Berg Balance test score of <53. Additionally, we described demographics (age, gender, education) and other potential modifiers when detecting cognitive impairment and functional disability. We then built up a model for possible frailty phenotype using various indicators, Frailty here was defined as: 1. Low BMI as measured by this algorithm: BMI= Weight (kg)/Height (m)2 2. Weakness (upper and lower body): grip strength in the lowest quintile, adjusted for gender; and TUG get up with assistance or unable to get up 3. Slowness (lower body): TUG score in the lowest quintile, adjusted for gender; and 15 feet gait speed in the lowest quintile, adjusted for gender; 4. Poor balance: Berg Balance test score in the lowest quintile, adjusted for gender; 5. Low physical activity: engaging in exercise less than once per week. An individual with 4 or more present frailty components out of a total of 7 was considered to be frail , whereas equal or less than 3 characteristics were hypothesized to be pre-frail . Those with no present frailty components were considered as robust. Lastly, we examined whether demographic (age, gender, education and profession), and lifestyle (smoking/alcohol history, exercise frequency, and dietary habit) could be used to predict future cognitive impairment (as defined by a HVLT IR score of ≤19). The results of our studies show that compared to the MMSE, the HVLT is superior in differentiating MCI and dementia from NCI, and is also less affected by demographic factors in detecting frailty. Furthermore, in the current study, physical, psychological, demographic and other modifiable risk factors cluster together into different phenotypes of cognitive impairment and functional disability in these cohorts. A phenotype of frailty is built up using BMI, grip strength, TUG, 15 feet gait speed, balance and exercise frequency as indicators. The most common was the elderly phenotype followed by the cognitively impaired. A novel finding of the current study is that only 4.8% (8 out 168) of the whole sample fulfilled all three categories in the current study (cognitive impairment, functional disability and frailty). Finally, advanced age, lower education (no or primary level), and being vegetarian were significant risk factors for cognitive impairment. Furthermore, whereas high consumption of green vegetables is a protector against cognitive impairment, high intake of tofu was negatively related to cognitive performance among community-dwelling elderly in China.

Tofu is a plant based product made from soybeans, water and a coagulant. The coagulant together with heating enables the formation of a soy curd (tofu). The proteins that dominates in soybeans are β-conglycinin (7S) and glycinin (11S). The composition of the proteins differs between soybean cultivars, which also affects the formation of the tofu. The object in this study was to evaluate the vitamin C content and the stability of vitamin C during processing and storage in an ecological tofu-product after enrichment of Sea Buckthorn to increase the vitamin content. Furthermore, the use of germinated soy beans instead of soaked soybeans in the production of tofu was evaluated. When Sea Buckthorn was added to the soymilk it resulted in a decrease in pH from 6.3 to 5.5, which affected the formation of the soy curd negatively as the optimal pH is between 6.0 and 6.5. By adding alkali to reach pH 6.3 it was possible to achieve a soy curd when Sea Buckthorn powder was added. Sea Buckthorn increased the vitamin C content in the product to 32 mg/250 g but only 10% (about 3 mg) remained after four weeks storage. The loss of vitamin C was large in both processing and storage of the tofu. An additional loss of 7- 14% was detected during 10 minutes heating (60°C). Germination of soybeans did neither affect the amount of protein, nor the vitamin C content in tofu. To produce a tofu with more than 15% of RDI for vitamin C in one serving (100 g) the amount berry powder to be added in the production of 250 g tofu must not be less than 31 g (400 mg vitamin C), based on losses up to 90-95% during the process and storage. Hence the huge amount of berry powder that must be added, other ways to decrease the degradation of vitamin C is necessary to be investigated.

Orientador: Roberto Herminio Moretti / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-13T17:21:19Z (GMT). No. of bitstreams: 1 Tomikawa_MariMatsuoka_M.pdf: 1329078 bytes, checksum: 42c41def14ca408db9e99f7b1e8bcddd (MD5) Previous issue date: 2009 / Resumo: Produtos comerciais a base de extrato hidrossolúvel de soja em combinação com sucos de frutas têm obtido êxito no mercado, como alternativa proteica com benefícios funcionais. No entanto, a quantidade de proteína de soja nessas associações é relativamente baixa no mercado nacional, de 0,6 a 3,0%. O presente trabalho constituiu no desenvolvimento uma sobremesa a base de soja com características semelhantes aos queijos petit suisse, com teor de proteína de soja acima dos produtos a base de extrato hidrossolúvel de soja combinados com sucos de frutas encontrados hoje no mercado brasileiro, e com características sensoriais aceitas pelo consumidor. As sobremesas de soja foram desenvolvidas a partir da coagulação do extrato hidrossolúvel de soja sulfato de cálcio (CaSO4.2H2O) em concentrações de variando de 0,25 a 1%, acréscimo de goma guar em concentrações de 0,02 a 0,2% e ajuste de pH (4,0 a 4,4) com ácido lático 85%. O efeito dessas variáveis foi avaliado sobre a composição física e química, o conteúdo de cálcio, o rendimento em proteína e a firmeza das sobremesas de soja obtidas nos ensaios experimentais. Todas as variáveis foram influenciadas significativamente (p=0,05) pela concentração de CaSO4.2H2O. O teor de sólidos totais e o conteúdo de cálcio elevaram-se com o aumento da concentração de coagulante. O teor de proteína e lipídios e a firmeza apresentaram forte correlação entre si, com tendência crescente com o aumento da concentração de CaSO4.2H2O até 0,88%, seguido de um declínio dos valores dessas variáveis com o acréscimo de coagulante até 1% CaSO4.2H2O. Somente a acidez foi influenciada significativamente pelo pH, e a interação do pH com a goma guar teve efeito negativo significativo no rendimento em proteína. Nem a goma guar nem as outras interações das variáveis independentes tiveram influência significativa sobre as variáveis dependentes. Os ensaios escolhidos para a avaliação sensorial, pela composição físico-química e qualidade aparente que apresentaram, foram o ensaio com 0,88% CaSO4.2H2O; 0,05% goma guar e pH 4,3 (ensaio 6), e o ensaio com 0,63% CaSO4.2H2O, 0,02% goma guar e pH 4,2 (ensaio 11). As amostras diferiram significativamente somente no atributo 'textura', sendo o ensaio 6 mais aceito sensorialmente pelos provadores, caracterizando-se como a melhor formulação para o desenvolvimento da sobremesa de soja tipo petit suisse, dentro dos limites experimentais / Abstract: Commercial products produced from soymilk in combination with fruit juices has been successful in the market, being an alternative protein source with functional benefits. However, protein content in these soybean associations is relatively low in the national market, about 0.6 to 3.0%. The present study was the development of a soy-based dessert with similar features of petit suisse cheeses, with higher soy-protein content than the products from soymilk in combination with fruit juices found actually in the brazilian market, and with acceptable sensory characteristics by the consumer. The soy desserts were made from soymilk coagulation with calcium sulphate concentrations (CaSO4.2H2O) ranging from 0.25 to 1%, with addition of guar gum at 0.02 to 0.2% concentrations and pH correction (4.0 to 4.4) with lactic acid 85%. The effect of these variables CaSO4.2H2O, guar gum and pH) were evaluated on the physical and chemical composition, the calcium content, the protein recovery (yield in protein) and the firmness of the soy desserts obtained from the experimental trials. All variables were significantly influenced (p = 0.05) by the concentration of CaSO4.2H2O. The total solids and calcium content increased with increasing coagulant concentration. The protein and lipids content and the firmness, showed a strong relationship between them. The protein content and the firmness trend was toward an increase with increasing concentration of CaSO4.2H2O up to 0.88%, followed by a descrease at 1% CaSO4.2H2O. Only the titrable acidity was affected by pH. The pH and guar gum interaction had significant negative effect on yield in protein. Neither guar gum nor any other interactions of the independent variables, had significant influence on the dependent variables. The tests chosen for the sensory evaluation, by the physico-chemical composition and better quality apparent, were the test with CaSO4.2H2O, 0.05% guar gum and pH 4.3 (test 6), and the test with 0.63% CaSO4.2H2O, 0.02% guar gum and pH 4.2 (test 11). The samples showed difference only on the attribute of 'texture', with test 6 being the most accepted test for the sensory panelists, electing it as the best formulation for the development of soybean dessert like petit suisse cheese, within the experimental limits / Mestrado / Mestre em Tecnologia de Alimentos

Producing desirable firmness is important in manufacturing tofu from soybeans. This study’s objective was to explore the environmental impact (location and year) on soybean chemical components and identify the correlations between chemical composition and the firmness of tofu made from soybeans planted in three locations over two years. Seventeen soybean Plant Introductions (PI) from the USDA Soybean Germplasm Collection and eight check varieties were planted in Mississippi, Virginia and Missouri in 2017 and 2018. Protein subunit composition, protein secondary structure, phytic acid content, Ca2+ and Mg2+ content were determined. The result showed that A3 subunit content was strongly correlated with tofu firmness. Environmental factors had a significant influence on some chemical components in soybean seeds as well as tofu texture. The current study confirmed the validity of using A3 peptide as a criterion for estimating tofu firmness in both tofu manufacturing and food-grade soybean trade.