Fermentation process improvement of a chinese traditional food: Soybean residue cake

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Yao, Yingzheng ^a   Pan, Siyi ^a   Wang, Kexing ^a   Xu, Xiaoyun ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fermentation; Microstructure; Mucor; Soybean residue; Texture

Indexed keywords

FORMALDEHYDE; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CHINA; CLASSIFICATION; COMPARATIVE STUDY; ECONOMICS; FERMENTATION; FOOD HANDLING; FOOD INDUSTRY; FUNCTIONAL FOOD; FUNGUS HYPHAE; HARDNESS; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; MUCOR; PHYSICAL CHEMISTRY; PIGMENTATION; SOYBEAN; SPORANGIUM; SURFACE PROPERTY; TIME; ULTRASTRUCTURE;

CHINA; FERMENTATION; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; FORMALDEHYDE; FUNCTIONAL FOOD; HARDNESS; HYPHAE; INDUSTRIAL WASTE; MUCOR; MYCOLOGICAL TYPING TECHNIQUES; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; SOY FOODS; SOYBEAN PROTEINS; SPORANGIA; SURFACE PROPERTIES; TIME FACTORS; VEGETABLE PROTEINS;

GLYCINE MAX; MUCOR; MUCOR RACEMOSUS;

EID: 77957112454     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01726.x     Document Type: Article

References (31)

1. Abrusci C, Martín-González A, Del Amo A, Catalina F, Collado J, Platas G. Isolation and identification of bacteria and fungi from cinematographic films. Int Biodeterior Biodegradation 2005, 56:58-68.
2. Andriot I, Le Quéré JL, Guichard E. Interactions between coffee melanoidins and flavour compounds: impact of freeze-drying (method and time) and roasting degree of coffee on melanoidins retention capacity. Food Chem 2004, 85:289-94.
3. Official methods of analysis of the Association of Official Chemists 1990, [AOAC] Assn. of Official Chemists, 15th ed, Arlington, Va., AOAC
4. Arias-Gil M, Garde-Cerdán T, Ancín-Azpilicueta C. Influence of addition of ammonium and different amino acid concentrations on nitrogen metabolism in spontaneous must fermentation. Food Chem 2007, 103:1312-8.
5. Beddows CG, Ismail M, Steinkraus KH. The use of biomelain in the investigation of fermentation. J Sci Food Agric 1979, 11:379-88.
6. Chaveesuk R, Smith J, Simpson BK. Production of fish sauce and acceleration of sauce fermentation using proteolytic enaymes. J Aquat Food Prod Technol 1993, 2:59-77.
7. Chen FL, Wei YM, Zhang B, Ojokoh AO. System parameters and product properties response of soybean protein extruded at wide moisture range. J Food Engr 2010, 96:208-13.
8. Chuang GC-C, Yeh A-I. Rheological characteristics and texture attributes of glutinous rice cakes (mochi). J Food Engr 2006, 74:314-23.
9. Dakwa S, Sakyi-Dawson E, Diako C, Annan NT, Amoa-Awua WK. Effect of boiling and roasting on the fermentation of soybeans into dawadawa (soy-dawadawa). Int J Food Microbiol 2005, 104:69-82.
10. Gómez M, Moraleja A, Oliete B, Ruiz E, Caballero PA. Effect of fibre size on the quality of fibre-enriched layer cakes. LWT - Food Sci Technol 2010, 43:33-8.
11. Gunhild H, Nelson L, Ida S. The study of fungi in drinking water. Mycol Res 2009, 113:165-72.
12. Han B-Z, Rombouts FM, Nout MJR. A Chinese fermented soybean food. Int J Food Microbiol 2001, 65:1-10.
13. Iskander FY. Maturation stage and mineral content in soybeans. Food Chem 1987, 24:29-35.
14. Jia CL, Kim YS, Huang WN, Huang GW. Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Res Int 2008, 41:930-6.
15. Jiang JJ, Zeng QX, Zhu ZW, Zhang LY. Chemical and sensory changes associated Yu-lu fermentation process-a traditional Chinese fish sauce. Food Chem 2007, 104:1629-34.
16. Kamel BS, Rasper VF. Effects of emulsifiers, sorbitol, polydextrose, and crystalline cellulose on the texture of reduced-calorie cakes. J Texture Stud 1988, 19:307-20.
17. Liu C, Wang XS, Ma H, Zhang ZQ, Gao WR, Xiao L. Functional properties of protein isolates from soybeans stored under various conditions. Food Chem 2008a, 111:29-37.
18. Liu XB, Jin J, Wang GH, Herbert SJ. Soybean yield physiology and development of high-yielding practices in Northeast China. Field Crops Res 2008b, 105:157-71.
19. Lu T-M, Lee C-C, Mau J-L, Lin S-D. Quality and antioxidant property of green tea sponge cake. Food Chem 2009, 119:1090-5.
20. Pereira VJ, Basílio MC, Fernandes D, Domingues M, Paiva JM, Benoliel MJ, Crespo MT, San Romáo MV. Occurrence of filamentous fungi and yeasts in three different drinking water sources. Water Res 2009, 43:3813-9.
21. Redondo-Cuenca A, Villanueva-Suárez MJ, Rodríguez-Sevilla MD, Mateos-Aparicio I. Chemical composition and dietary fibre of yellow and green commercial soybeans (Glycine max). Food Chem 2006, 101:1216-22.
22. Roesch RR, Corredig M. Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization. LWT - Food Sci Technol 2003, 36:113-24.
23. Romero SM, Comerio RM, Larumbea G, Ritieni A, Vaamonde G, Fernández Pinto V. Toxigenic fungi isolated from dried vine fruits in Argentina. Int J Food Microbiol 2005, 104:43-9.
24. Sarkar PK, Jones LJ, Craven GS, Somerset SM, Palmer C. Amino acid profiles of kinema, a soybean fermented food. Food Chem 1997, 59:69-75.
25. Wang J, Li YZ, Chen RR, Bao JY, Yang GM. Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying. Food Chem 2007, 104:1516-21.
26. Wei JC. Fungi identification manual 1979, Shanghai, Shanghai Science and Technology Press
27. Xu W, Yu G, Xue CH, Xue Y, Ren Y. Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce. Food Chem 2008, 107:1597-604.
28. Yasir SBM, Sutton KH, Newberry MP, Andrews NR, Gerrard JA. The impact of transglutaminase on soy proteins and tofu texture. Food Chem 2007, 104:1491-501.
29. Zhang HK, Li LT, Tatsumic E, Isobe S. High-pressure treatment effects on proteins in soy milk. LWT - Food Sci Technol 2005, 38:7-14.
30. Zhu JH, Yang XQ, Ahmad I, Li L, Wang XY, Liu C. Rheological properties of κ-carrageenan and soybean glycinin mixed gels. Food Res Int 2008, 41:219-28.
31. Ziegler F, Nitenberg G, Coudray-Lucas C, Lasser P, Giboudeau J, Cynober L. Pharmacokinetic assessment of an oligopeptide-based enteral formula in abdominal surgery patients. Am J Clin Nutr 1998, 67:124-8.