TY  - JOUR
AU  - Stanojević, Sladjana P.
AU  - Barać, Miroljub B.
AU  - Pešić, Mirjana B.
AU  - Vučelić-Radović, Biljana V.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5873
AB  - Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin-enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman-Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman-Birk polymeric forms (3.11–5.36%) was higher than Bowman-Birk monomeric forms (0.51–2.31%) in inulin-enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18 kJ per g tofu). The proximate composition of inulin-enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.
PB  - Blackwell Publishing Ltd
T2  - International Journal of Food Science and Technology
T1  - Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet
DO  - 10.1111/ijfs.15132
ER  - 

@article{
author = "Stanojević, Sladjana P. and Barać, Miroljub B. and Pešić, Mirjana B. and Vučelić-Radović, Biljana V.",
year = "2021",
abstract = "Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking of soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) of trypsin inhibitors (TIs) and lectins, content of proteins, carbohydrates, fats and their energy values (EV) were suitable for human nutrition. Inulin-enriched tofu was characterised with low rTIA (3.08–5.71%) and TIs content of 3.62–18.99%. Content of Kunitz and Bowman-Birk TIs as well as total TIs content (r = 0.98) in tofu were strongly correlated with tofu protein content. Content of Bowman-Birk polymeric forms (3.11–5.36%) was higher than Bowman-Birk monomeric forms (0.51–2.31%) in inulin-enriched tofu. Low urease activity (0.60–1.78%) indicated that soybean was heated adequately to inactivate TIs. Increasing content of inulin did not increase tofu EV (~18 kJ per g tofu). The proximate composition of inulin-enriched tofu, advantageous rTIA and a very low EV qualifies this product for human nutrition.",
publisher = "Blackwell Publishing Ltd",
journal = "International Journal of Food Science and Technology",
title = "Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet",
doi = "10.1111/ijfs.15132"
}

Stanojević, S. P., Barać, M. B., Pešić, M. B.,& Vučelić-Radović, B. V.. (2021). Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet. in International Journal of Food Science and Technology
Blackwell Publishing Ltd..
https://doi.org/10.1111/ijfs.15132

Stanojević SP, Barać MB, Pešić MB, Vučelić-Radović BV. Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet. in International Journal of Food Science and Technology. 2021;.
doi:10.1111/ijfs.15132 .

Stanojević, Sladjana P., Barać, Miroljub B., Pešić, Mirjana B., Vučelić-Radović, Biljana V., "Energy value and bioactive proteins of inulin-enriched tofuproduced by hydrothermal process with chymosin-pepsin rennet" in International Journal of Food Science and Technology (2021),
https://doi.org/10.1111/ijfs.15132 . .