[雙語翻譯]--外文翻譯--羽扇豆豆腐的發(fā)展及其感官的可接受度的研究（英文）

1、jfq_290 85..97THE DEVELOPMENT AND SENSORY ACCEPTABILITY OF LUPIN-BASED TOFUV. JAYASENA1, W.S. KHU and S.M. NASAR-ABBASFood Science and Technology, School of Public Health Curtin University of Technology GPO Box U1987, Pe

2、rth, WA 6845, AustraliaReceived for Publication March 6, 2008 Accepted for Publication October 28, 2008ABSTRACTThe effect of lupin substitution on quality and sensory acceptability of tofu was investigated. Tofu samples

3、were prepared using a standard method by substituting lupin at 0, 20, 30, 40, 50 and 60% for soybean. Yield, chemical composition (moisture, protein and fat contents), texture, color and sensory characteristics of the pr

4、oduct were assessed. The yield, protein and fat con- tents decreased with the increase in lupin concentration. On fresh basis, the yield decreased from 306 g to 200 g/100 g bean with increase in lupin content from 0–60%

5、but no significant (P < 0.05) decrease in yield was found on dry basis up to 50% lupin incorporation. The protein and fat contents (dry basis) decreased from 64.9–51.6% and 29.2–13.4%, respectively, with increase in l

6、upin substitution from 0 to 60%. Lupin substitution also affected the color of tofu samples. While there was no effect on L* and a* values, b* value (representing yellowness) increased significantly with increase in lupi

7、n substitution. The texture components (hardness, cohesiveness, springiness and chewiness) were not affected by lupin substitution. Results of sensory evaluation showed that lupin substitution up to 40% had no effect on

8、texture, flavor and overall acceptability of tofu samples. Lupin substitution of 30–40% improved the appearance of deep-fried tofu samples. This study revealed that lupin can be substituted up to 40% for soybean in tofu

9、manufacturing without significant changes in quality and acceptability.PRACTICAL APPLICATIONSLupin has comparable nutritional and functional properties to soybean. Lupin can be used to replace soybean in a number of food

10、 products including1 Corresponding author. TEL: +618-9266-7530; FAX: +618-9266-2958; EMAIL: V.Javasena@ curtin.edu.auJournal of Food Quality 33 (2010) 85–97. DOI: 10.1111/j.1745-4557.2009.00290.x 85 © 2010 The Autho

11、r(s) Journal compilation © 2010 Wiley Periodicals, Inc.lupin is considered as a cost–effective substitute for soybean. One of the advantages of lupin over soybean is that heating step in the processing to destroy an

12、ti-nutritional factors, such as trypsin inhibitors, is not required (Jayasena and Quail 2004). Previous studies suggest that soybean can be replaced with up to 30% of lupin in tofu (Hung et al. 1986; Ho 1995). However, l

13、imited studies have been carried out on the physical characteristic, nutritional composition and sensory acceptability of lupin-substituted tofu. The main objective of this study was to determine the maximum amount of lu

14、pin that can be substituted for soybean in tofu production without affecting the physical and sensory characteristics.MATERIALS AND METHODSSoybean was purchased from a local supermarket. The Midwest Devel- opment Commiss

15、ion in WA supplied Australian sweet lupin (L. angustifolius) for the study. Purified calcium sulphate (CaSO4·2H2O; analytical reagent) and sodium hydroxide (NaOH; analytical reagent) were obtained from Chem- Supply.

16、 Sodium bicarbonate (baking soda) was obtained from McKenzie’s (Ward McKenzie Pty Ltd. Victoria, Australia). A total of six treatments (Table 1) with three replicates each were used in the study.Soy Tofu PreparationSoybe

17、ans (250 g) were washed and soaked in tap water (bean : water, 1:3 w/v) for 12 h at room temperature (~25C). The soaked beans were drained and ground with 2.5 L (10 times the weight of dry beans) warm water (40C) using a

18、 kitchen blender (BLR 50, Breville, Sydney, Australia). After grinding, the soybean slurry was filtered through a cheese cloth to extract soymilk. The soymilk was placed in a pot and boiled with occasional stirring for 1

19、0 min followed by cooling down to 75C with continuous stirring.TABLE 1. FORMULATIONS USED FOR TOFU PREPARATION WITH LUPIN SUBSTITUTION AT DIFFERENT LEVELSTreatments Soybean (%) Lupin (%) Calcium sulphate (g) Water (mL)Co