Product structure measurement
15 Statistical results of the influence of starch and GDL ratio on sensory evaluation scores of structure
16 Statistical results of the influence of GDL and starch ratio on sensory evaluation score of smoothness
17 Some ingredients and product properties when changing the ratio of eggs and milk powder
18 Sensory score sheet of the product and description of product appearance
19 Statistical results of the influence of egg and milk powder ratio on product structure measurement force
20 Statistical results of the effect of egg and milk powder ratio on sensory evaluation score of texture
21 Statistical results of the influence of egg and milk powder ratio on sensory evaluation score of smoothness
22 Statistical results of the evaluation score of the impact of eggs and milk powder on product flavor
23 Changes in NH 3 content during product storage at 5 0 C (%)
24 Acid change during storage of product at 5 0 C (% calculated as lactic acid)
25 APPENDIX
Table 25. Moisture content (in %) of the product in experiment 1
Table 26. Moisture content of products when changing the ratio of eggs and milk powder
Table 27. Changes in lipid content (%) according to changes in the ratio of starch and GDL added to the product
Table 28. Changes in lipid content in products according to changes in the ratio of fresh eggs and milk powder in the product
Table 29. Change in structural force with change in ratio
31
31
34
35
36
36
36
37
41
41
pc-5 pc-6 pc-7 pc-8 pc-9
Starch and GDL supplement
Table 30. Table of changes in product structure according to the amount of eggs and milk powder added to the product
Table 31. Changes in total protein content (in %) in the product when changing the amount of starch and GDL
Table 32. Changes in protein content (in %) according to the ratio of fresh eggs and milk powder
Table 33. Changes in NH 3 in products after 10 days of storage
Table 34. Change in acid (%) in the product after 10 days of storage (calculated as acid)
Statistical results
pc-10 pc-11 pc-12 pc-13 pc-13 pc-14
LIST OF IMAGES
number
Image title | Page | |
1 | Ingredients: Soybeans and fresh eggs | 20 |
2 | Raw materials: milk powder, milk liquid and starch | 20 |
3 | Finished product with added starch, eggs, milk powder | 39 |
4 | Product cross section with added starch, milk powder and eggs | 40 |
5 | Finished products and main ingredients | 40 |
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CHAPTER 1 INTRODUCTION
1.1. Problem statement
Soybeans are a nutritious food, containing very high protein content. There are many types of products made from soybeans such as: tofu skin, soy sausage, soy milk, tofu...
Soft tofu is a food made from soy milk coagulated by GDL and is popular because it is easy to digest, easy to use, contains high lysine content, low cholesterol, saturated fat... very good for people's health, especially the elderly.
However, the composition and content of amino acids in soy protein are not balanced, especially methionine and cysteine, two sulfur-containing amino acids that are essential for the human body. In addition, when the water precipitates, it does not separate, so the nutritional content in soft tofu is relatively low.
Eggs and milk are two foods that contain most of the amino acids necessary for human health in the most balanced ratio.
Therefore, to improve the quality of soft tofu, research on the addition of eggs and milk is necessary and research on the effects of adding eggs, milk powder and starch on the quality of soft tofu products was carried out.
1.2. Research objectives:
Create soft tofu products with high nutritional value and good sensory value to meet the needs and tastes of consumers. With surveys:
+ Effects of GDL amount and starch addition ratio on soft tofu quality
+ Survey the influence of the amount of milk powder and eggs used on the quality of soft tofu.
CHAPTER 2 LITERATURE REVIEW
2.1. Introduction to raw materials
2.1.1. General information about soybeans
2.1.1.1. Overview of soybeans
Soybean is an ancient crop that has been cultivated for more than 5000 years. It is an important agricultural product in terms of nutrition for humans and livestock. The civilization in processing and using soybeans appeared in East Asian countries with many traditional products, today there is still a sophisticated expression in the use and enjoyment of products processed from soybeans.
Soybean is one of the oldest crops of mankind with the scientific name Glycine max (L) Merrill. In Vietnam, soybean products and soybean consumption are still low (100,000 tons/year). Vietnamese people also have a rhythm of soybean development and know how to eat soybeans like many other countries in the region. Soybean is an important food in pagodas. There are many ways to process soybeans in daily meals in pagodas and in the folk such as: tofu, fermented bean curd, dipping sauce, soybean patties, tofu, soy sauce... Vietnamese people are also proud of their traditional civilizations and the problem of knowing how to eat and process many types of food from soybeans.
2.1.1.2. Shape and color
There are many different shapes and colors, but the oval, yellow soybean is the most popular due to its high nutritional content.
2.1.1.3. Soybean structure Soybean has three parts:
- Seed shell: 8%
- Seed embryo: 2%
- Purple leaves: 90%
2.1.1.4. Nutritional value:
Soybeans are an important agricultural food because they contain two components: protein and fat of good quality, high content and especially soybeans are relatively cheap.
Table 1. Chemical composition of soybeans
Ingredients Ratio (%)
Moisture Protein Lipid
Carbohydrates
Cellulose Mineral Salts
8-10
35-45
15-20
15-16
4-16
4.6
In which cotyledon accounts for the highest component of 90% and the ratio of beneficial substances in cotyledon is relatively high.
Table 2. Chemical composition of cotyledons
Ingredients Ratio in cotyledons (%)
Protein Lipid
Carbohydrates
42.8
22.8
24.9
Mineral 4.5
Soy protein contains all the essential amino acids. However, compared to cow's milk, soy protein is inferior in the balance of essential amino acids such as methionine and cysteine, which are two sulfur-containing amino acids that are limited in soybean nutrition, but soybeans have a higher lysine content than other cereals.
Fat: Most of the fat in soybeans is unsaturated fatty acids which are good for health (reduce the risk of cardiovascular disease, no cholesterol) so they are popular with everyone. In addition to fat, soybeans also contain fat-soluble vitamins such as vitamins A, E, K... in which vitamin E is an antioxidant due to the natural oxidation process of soybeans. (Tran Xuan Hien, Tran Phuong Lan, Nguyen Duy Tan 2002)
2.1.1.5 Properties of soy protein
- Solubility:
In soy protein, globulin is insoluble in water while calcium phosphate and phytic acid can make soy protein soluble up to 90%. Depending on the type of food, this solubility is preferred or not.
Here we take advantage of the opposite property, which is the precipitation property of soy protein.
Soybean
Soy protein solubility is affected by pH, soy protein is poorly soluble
At pH i = 4.5 (isoelectric point), the further from pH i , the more soluble the soybean protein is. The natural pH of soybeans is about 6.8.
+ The solubility of soy protein is also affected by ionic strength. At pH=6.8, ionic strength is less affected, at pH=2, ionic strength reduces solubility, at pH=4.7, ionic strength increases solubility.
+ The solubility of soy protein is also affected by heat treatment. Heat treatment denatures and reduces the solubility of soy protein, after which some proteins may break down into smaller components and become soluble again.
- Water absorption and retention:
This is a remarkable property of soy protein, which is controlled by the hydrophilic polar parts of the protein molecules.
Soybean protein with high solubility also has high water absorption capacity , due to its water absorption ability, it can increase food moisture, improve sensory properties.
- Gel forming properties:
Soy protein has the ability to form gels, which is a form of protein that forms a network that holds water molecules together for a food system that contains a lot of water, but has a tight bond like the structure of agar, achieving a higher hardness than liquid forms.
Soy protein is in a sol state near the isoelectric point, due to thermal denaturation forming progel. If heated excessively, it forms metasol. Progel cools to form gel.
Heating Cooling
Sol Progel gel
Metasol Excess Heating
- Fat absorption and emulsification properties:
When soy protein dissolves in water, the polar part turns outward, the non-polar part is arranged inside the globular protein molecule. In an environment with two phases of oil and water, the protein dissolves at the interphase surface. The hydrophilic part turns toward the water, the non-polar part toward the oil phase. Proteins with high solubility also have better fat absorption and emulsifying properties.
2.1.1.6. Soybean fiber
Fiber plays an important role in human nutrition. Fiber is used from many different sources such as fruits, vegetables, seeds...soy fiber includes soluble fiber and insoluble fiber.
Studies show that a serving of 15g of fiber/day has positive effects on the user's health such as:
+ Reduces blood cholesterol for people with high cholesterol levels, due to its beneficial effects on people with cardiovascular disease
+ Good effect in using insulin hormone, reducing blood sugar levels
blood
+ Good effect on the digestive system. (Tran Xuan Hien, 2004)
2.1.2. Brief introduction to powdered milk:
- Milk is a very precious and nutritious food for the human body because milk contains all the nutrients, irreplaceable amino acids to form tissues of the nervous system, blood and muscle tissues to ensure the normal functioning of the body's physiological functions. Milk powder is made from fresh cow's milk by drying with appropriate drying methods.
- Chemical composition of milk powder (g/100g)
+ Fat: 23.4g
+ Moisture: 3.5g
+ Protein: 24.2g