DETERMINATION OF FOLATE RETENTION DURING TOFU PREPARATION USING TRIENZYME TREATMENT AND MICROBIOLOGICAL ASSAY

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dc.contributoren-US
dc.creatorGinting, Erliana; Indonesian Legume and Tuber Crops Research Institute.
dc.creatorArcot, Jayashree; Department of Food Science and Technology, University of New South Wales, Sydney
dc.creatorChox, Julian M.; Department of Food Science and Technology, University of New South Wales, Sydney
dc.date2016-10-25
dc.date.accessioned2018-05-02T01:18:10Z
dc.date.available2018-05-02T01:18:10Z
dc.date.issued2016-10-25
dc.descriptionMegaloblastic anaemia, neural tube defects, coronary heart disease, and some forms of cancer have been linked to an inadequate dietary intake of folate. Legumes are good sources of folate, however, processing may affect folate availability in legume foods. This study investigated the folate content and retention during the preparation of tofu through the trienzyme treatment (protease, α-amylase, and human plasma) and microbiological assay using Lactobacillus casei. The results showed that the total folate content was considerably reduced during tofu preparation, from 273.4 µg 100 g-1 dwb in soybean seed to 108.4 µg 100 g-1 dwb in tofu, yielding a folate retention of 40%. Folate losses were mainly due to leaching into the water during soaking and pressing as well as heat destruction during milling and boiling. High folate loss (51%) was particularly found in the whey. A shorter soaking time (8 hours), optimum extraction, and pressing methods were suggested with respect to minimizing folate losses during tofu preparation. This study suggests that the consumption of 100 g of deep-fried tofu may satisfy 21% of the recommended dietary intake (RDI).en-US
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dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/656
dc.identifier10.21082/ijas.v4n1.2003.p12-17
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/72
dc.languageeng
dc.publisherIndonesian Agency for Agricultural Research and Developmenten-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/ijas/article/view/656/443
dc.source2354-8509
dc.source1411-982X
dc.sourceIndonesian Journal of Agricultural Science; Vol 4, No 1 (2003): April 2003; 12-17en-US
dc.titleDETERMINATION OF FOLATE RETENTION DURING TOFU PREPARATION USING TRIENZYME TREATMENT AND MICROBIOLOGICAL ASSAYen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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