NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN

As the world population is increasing, tofu and seitan may play an important role in human nutrition as inexpensive protein-rich food sources. In order to increase the consumption of tofu and seitan, modified processes are needed to meet the needs of different consumers. In this study, the aim of th...

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Autores principales:	Dina ANWAR, Ghadir EL-CHAGHABY
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	nutritional profile protein quality sensory evaluation mineralcontent Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/8eb63af987f0413fba47677bf867916a
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spelling	oai:doaj.org-article:8eb63af987f0413fba47677bf867916a2021-12-02T19:35:52ZNUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN2068-66092559-6381https://doaj.org/article/8eb63af987f0413fba47677bf867916a2019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/657/610https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381As the world population is increasing, tofu and seitan may play an important role in human nutrition as inexpensive protein-rich food sources. In order to increase the consumption of tofu and seitan, modified processes are needed to meet the needs of different consumers. In this study, the aim of the work is to set up fried tofu and seitan that couple high nutritional value and good sensory features and to evaluate their nutritional profile and protein quality as well as the consumer’s acceptance. The average values of tested organoleptic parameters of tofu and seitan resulted in a positive influence after frying process. Cooking loss due to frying was lower in case of fried seitan over fried tofu. The protein content of both fried tofu and seitan samples was higher than 20%, fat and energy of the control were increased after frying process. Minerals and antioxidant capacity were higher in the modified products as compared to the traditional ones. Most of essential amino acid values were enhanced after frying seitans especially with wheat flour coated seitan, however, raw tofu was proven to be a rich source of essential amino acids over fried ones and different seitan samples. Tofus were found to be higher in essential amino acid index (EAAI) and biological value (BV) over seitan samples. Tofu samples with higher amino acids content had higher values of digestibility and PDCAAs. Overall, the new formulations of tofu and seitan could be used to enhance their nutritional quality and taste.Dina ANWARGhadir EL-CHAGHABYStefan cel Mare University of Suceavaarticlenutritional profileprotein qualitysensory evaluationmineralcontentFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 176-190 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	nutritional profile protein quality sensory evaluation mineralcontent Food processing and manufacture TP368-456
spellingShingle	nutritional profile protein quality sensory evaluation mineralcontent Food processing and manufacture TP368-456 Dina ANWAR Ghadir EL-CHAGHABY NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
description	As the world population is increasing, tofu and seitan may play an important role in human nutrition as inexpensive protein-rich food sources. In order to increase the consumption of tofu and seitan, modified processes are needed to meet the needs of different consumers. In this study, the aim of the work is to set up fried tofu and seitan that couple high nutritional value and good sensory features and to evaluate their nutritional profile and protein quality as well as the consumer’s acceptance. The average values of tested organoleptic parameters of tofu and seitan resulted in a positive influence after frying process. Cooking loss due to frying was lower in case of fried seitan over fried tofu. The protein content of both fried tofu and seitan samples was higher than 20%, fat and energy of the control were increased after frying process. Minerals and antioxidant capacity were higher in the modified products as compared to the traditional ones. Most of essential amino acid values were enhanced after frying seitans especially with wheat flour coated seitan, however, raw tofu was proven to be a rich source of essential amino acids over fried ones and different seitan samples. Tofus were found to be higher in essential amino acid index (EAAI) and biological value (BV) over seitan samples. Tofu samples with higher amino acids content had higher values of digestibility and PDCAAs. Overall, the new formulations of tofu and seitan could be used to enhance their nutritional quality and taste.
format	article
author	Dina ANWAR Ghadir EL-CHAGHABY
author_facet	Dina ANWAR Ghadir EL-CHAGHABY
author_sort	Dina ANWAR
title	NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
title_short	NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
title_full	NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
title_fullStr	NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
title_full_unstemmed	NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN
title_sort	nutritional quality, amino acid profiles, protein digestibility corrected amino acid scores and antioxidant properties of fried tofu and seitan
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/8eb63af987f0413fba47677bf867916a
work_keys_str_mv	AT dinaanwar nutritionalqualityaminoacidprofilesproteindigestibilitycorrectedaminoacidscoresandantioxidantpropertiesoffriedtofuandseitan AT ghadirelchaghaby nutritionalqualityaminoacidprofilesproteindigestibilitycorrectedaminoacidscoresandantioxidantpropertiesoffriedtofuandseitan
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NUTRITIONAL QUALITY, AMINO ACID PROFILES, PROTEIN DIGESTIBILITY CORRECTED AMINO ACID SCORES AND ANTIOXIDANT PROPERTIES OF FRIED TOFU AND SEITAN

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