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• Effect of Fermentation Time of Tofu Whey on Quality of Tofu

  Nguyen Quang Duc, Tran Thi Thu Hang

  Received: 11-09-2018 / Accepted: 27-03-2019

   Abstract PDF (VIETNAMESE)

  In traditional tofu (soybean curd) production, fermented tofu whey (acidic whey) - the watery part of soymilk remaining after the formation of tofu curd which is then naturally fermented -isutilized as protein coagulant. The aim ofthis studywas to investigate the changes of severalmajor chemical and microbiological components of the tofu whey during natural fermentation as well as the effect of fermentation time of tofu whey on the quality of tofu. The sugar and soluble protein content decreaseddue tomicroorganisms’ consumption as substrates. The increase of acid concentration was attributed tothe development of lactic acid bacteria. The whey after different fermentation times used as coagulants gavetofu with variablequality. Tofucoagulated with the whey after 24 h fermentation hadhigh protein and lipid content (14.8% and 5.2%, respectively)andgood water holding capacity(5 g water / g protein), and attainedhighest sensory evaluation scores (17.7). In addition,the whey after 24 h of fermentation used to coagulate tofu brought the highest yield(159%).

• Application of Probiotic Lactobacillusin Production of Soymilk Yoghurt

  Nguyen Thi Lam Doan, Dao Thi My Hanh, Nguyen Tien Thanh, Nguyen Hoang Anh

  Received: 12-10-2022 / Accepted: 20-12-2022

   Abstract PDF (VIETNAMESE)

  The purpose of this study is to create a variety of soy food products. This research supplemented Lactobacillusprobiotic to produce probiotic soymilk yoghurt. Using culture method to determine the density of cells, the soymilk fermentation capacity of 3 Lactobacillusprobiotic strains, Lactobacillus plantarumD4.3, Lactobacillus pentosusD4.10, and Lactobacillus fermentumD5.5 isolated from traditional fermented foods was investigated. The results showed that Lactobacillus plantarumD4.3 0.02% (v/v) with cell concentration 1010 CFU/ml after 6 hours of fermentation yielded the highest cell density 105 CFU/ml. This strainwas able to adapt to soy milk environment. Preliminary applicationofthis strain for soymilk fermentation and determination of pH, acidity, cells density and sensory evaluation indicated that Lactobacillus plantarumD4.3 with 0.5% (v/v) with cell concentration 1010 CFU/ml at fermented time 12h was suitable for soymilk yoghurt. The sensory qualityandconcentration of probiotic bacteria with 108CFU/ml of this product were kept after 15 days preserved at 4-6C.