International Journal of Advances in Science Engineering and Technology, ISSN(p): 2321 –8991, ISSN(e): 2321 –9009

Vol-6, Iss-1, Spl. Issue-1 Feb.-2018, http://iraj.in

PHYSICO-CHEMICAL, TEXTURAL, AND ANTIOXIDANT
PROPERTIES OF LOW FAT TOFU PREPARED FROM BLENDS OF
COW MILK AND SOYMILK
1
WAQAS N. BABA, 2HILAL A. PUNOO, 3NUZHAT RASOOL, 4M. SHAFI
1,2,3,4
Department of Food Science and Technology, University of Kashmir, India
E-mail: waqasbaba7@gmail.com

Abstract - The aim of this research was to study the effect of skimmed cow milk addition on the quality characteristics of
tofu. Skimmed cow milk and soymilk were mixed in different proportions to produce tofu. Tofu obtained was studied for
different quality characteristics such as physico chemical properties, textural attributes and antioxidant analysis. Total
antioxidant capacity of various blends of tofu made from combination of soymilk and skimmed cow milk was determined by
Ferric Reducing Antioxidant Power (FRAP) and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) which increased as the percentage
of soymilk increased. An increase in skimmed milk resulted in production of low fat tofu with fair levels of antioxidant
activity. Texture of tofu was analyzed in terms of hardness and chewiness. The textural properties of low fat tofu were
comparable to control tofu. Hence, this study concludes a replacement with soymilk upto 50% can be done for production of
low fat tofu without adversely affecting itsquality characteristics.

Keywords - Tofu, Skimmed milk, Soymilk, Coagulation, Antioxidant activity, Texture,Microstructure.

I. INTRODUCTION which is then coagulated. Heating Soymilk achieves

Tofu is a traditional and popular food item in oriental
diet, and is one of gel products relating to the
aggregation and gelation of soy proteins. Although
the highest quality protein is found in animal products
(meat, milk, eggs and fish) these products are
expensive and often exceed the financial capacity of
people in the developing world. To prevent this
people are now relying on plant protein and one of
them is soybean protein. Soybean is the most
important legume in relation to total world grain
production and the most frequently used because of
its high protein content and relatively low price.
Soymilk has always been a rich source of protein
which is inexpensive, and abundantly available. Tofu
obtained from has been reported as low-calorie food
and rich source of iron, calcium, low in saturated fat
and as a source of isoflavones which can mimic
human estrogens and can have beneficial effects on
human health. Several potential health benefits have
been attributed to the consumption of soy foods
(Friedman.,& Brandon. 2001, Potter, 2000). Soybean
products also have protective properties against
breast, prostrate, colon and lung cancer because of
isoflavone content. Soy products are also used to
lower cholesterol levels and blood pressure and to
relieve symptoms of the menopause and osteoporosis.
Tofu is a high protein soy product widely consumed
in the Asia. It was first introduced to Japan in the year
1183, then to the other Asian countries. Tofu is sold
in the form of wet cake of creamy white color with
soft texture and bland taste (Wang et al., 1983). Tofu
has been a very popular food in Eastern Asia since
ancient times. After soybean soaking, grinding and
filtering of the slurry, the resultant raw soy milk is
heated to 90oC(Beddow., & Wong, 1987. Saio, 1979),
multiple objectives (Kwok &Niranjan, 1995). One of
them is to denature proteins to enable soymilk to
coagulate thereafter. Tofu is especially rich in
protein, fat and minerals as reflected in the Chinese
proverb “Tofu is meat without bones”. It is prepared
using soybean curd, obtained by precipitating
proteins from soy milk either with an acid or an alkali
salt, which appears like soft white cheese and very
firm yoghurt. Tofu is a versatile meat or cheese
substitute with bland taste and porous texture.
Because the cost of buffalo and cow milk is
increasing considerably making paneer from these
milks is getting costlier. There is thus need for
research to develop technology for the production of
low cost nutritional paneer like products to be made
affordable for middle class and low income groups as
mentioned by Syed et al., (1992) &Uprit& Mishra.
(2004). Thus Tofu is the main product that could
serve as a substitute for milk paneer. Because tofu is
a soy protein gel, the amount of soy protein used to
make the soymilk is critical for tofu yield and quality.
Many studies have evaluated tofu at a given water to
bean ratio, such that the amount of protein in the
soymilk is related to the crude protein content in the
seed (Bhardwaj et al., 1999; Cai & Chang, 1999; Cai
et al., 1997; Evans et al., 1997). The physical
appearance, texture, composition and the basic
processing technology of soy cheese are quite similar
to the milk cheese in many aspects. Unfortunately,
unlike milk cheese, comprehensive scientific studies
of soy cheese leading to further developments and
improvements were not carried out in the past.The
aim of this work was to determine the chemical
composition, color, antioxidant property and
instrumental texture of tofu and tofu blended with
different concentration of skimmed cow milk.

Physico-Chemical, Textural, and Antioxidant Properties of Low Fat Tofu Prepared from Blends of Cow Milk and Soymilk

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 International Journal of Advances in Science Engineering and Technology, ISSN(p): 2321 –8991, ISSN(e): 2321 –9009
Vol-6, Iss-1, Spl. Issue-1 Feb.-2018, http://iraj.in
II. MATERIALS AND METHODS
2.1Materials
Soybeans were procured from the local market and
were cleaned by removing split, undersized,
wrinkled, damaged beans and foreign matter. It was
then stored under ambient conditions in an air tight
container until use. The coagulant used in the
experiment was food grade 4% Acetic acid (Vinegar).
2.1.1Preparation of Soymilk
Soy bean seeds were soaked in water (1:3 w/v) for
14-16 h. The soaked water was decanted and the
seeds were washed with fresh water. Hundred grams
of soaked soybean seeds per liter of water was used
for grinding i.e. 1:10 (w/v). The resulting suspension
was filtered through a double layered muslin cloth
and the filtrate was boiled for 10 min with continuous
stirring to prevent sticking of solids and scorching.
The Soymilk thus prepared, was analyzed for total
solids content and used for blending with skimmed
milk while preparing Tofu.
2.1.2 Preparation of Tofu
Tofu was prepared in the laboratory using 5L of
Soymilk for each experiment (Figure 1). A 4% Acetic
acid was used to coagulate Soymilk. Soymilk samples
were heated to a temperature of 90oC. The coagulant
was added into Soymilk slowly with gentle and
continuous stirring. After complete coagulation,
stirring was stopped and contents were left
undisturbed at room temperature for 10 min. Whey
was then removed by straining through a muslin
cloth. The coagulum (Tofu) thus obtained was
pressed for 45 min in a small sized wooden hoop.
Tofu was removed from the hoop and soaked in
chilled water for 20 min. Then it was taken out and
the free water on the surface was removed by
wrapping paneer blocks on a clean muslin cloth.
Physico-Chemical, Textural, and Antioxidant Properties of Low Fat Tofu Prepared from Blends of Cow Milk and Soymilk
9
The skimmed cow milk and soya milk were mixed in
various proportions (25% soy milk and 75% skimmed
milk; 50% soy milk and 50% skimmed milk; 75%
soy milk and 25% skimmed milk; and 25% soy milk,
75% skimmed milk . These different Tofu blends
were subjected to different tests.
2.2Physico-Chemical analysis
The pH of all samples was measured by using pH
meter, total solid content were measured by oven
method (AOAC 1997), moisture content was
determined using the method of AOAC 1997, fat
content by Gerber-Van Gulik method, total nitrogen
content using micro-Kjeldahl method (AOAC 1997)
from which total protein content was determined
using conversion factor of 6.38. Titratable acidity was
expressed in lactic acid % (AOAC, 1997).
2.3 Microstructural analysis
Scanning electron microscopy (SEM) was performed
on Tofu samples using method of Kuo and
Gunasekaran (2009)
2.4 Color Analysis
A portable Hunter Lab Spectrocolorimeter
(MiniScan XETM, Hunter Associates Laboratory
Inc., Reston,Virginia, USA) was used to measure the
color of the samples. Hunter Lab L*, a* and b*
values were read from the samples.
2.5 Antioxidants Determination
2.5.1DPPH Scavenging Analysis
Antioxidant potential of WSE based on the
scavenging ability of DPPH (1,1-diphenyl-2-
picrylhydrazyl) free radical was determined
accordingto Li,Chen,Wang,baoping and Younnie
(2007)
2.5.2FRAP (Ferric-ion reducing antioxidant
power) Analysis
The total antioxidant capacity of the samples was
determined using a modification of the FRAP assay
of Benzie & Strain (1996).
2.6Textural profile analysis (TPA)
Samples were cut into 2 cm x 2 cm and were
evaluated for Textural parameters using the TAXT-
2PlusTexture Analyzer of Stable Micro System
(Bourne 1978).
2.7Statistical analysis
Analysis of variance (ANOVA) using the general
linear models were conducted and average and
reported along with the standard deviation (±SD).The
differences in mean were calculated using the
Duncan’s multiple range tests for means with 95%
confidence limit (p≤0.05). Statistical analysis of the
data was done using the SPSS software package
(SPSS inc, Chicago, U.S.A).
III. RESULTS AND DISCUSSION
3.1 Physico−Chemical Analysis
The average pH of the soy milk was in the range of
6.2 to 6.4 and the titratable acidity was found to be
from 0.11 to 0.18 for all the samples used for the
preparation of paneer. The composition of the tofuis
 International Journal of Advances in Science Engineering and Technology, ISSN(p): 2321 –8991, ISSN(e): 2321 –9009
Vol-6, Iss-1, Spl. Issue-1 Feb.-2018, http://iraj.in
given in the table 1. It was found that with increase in 17.93 to 9.89. However, when soy milk content
soy milk concentration, the protein percentage increased further from 50% to 75% and from 75% to
increased from 29.20% to 36.87%. This may be 100%, the chewiness value increased slightly i.e.,
because of quantity of soy bean present as soybean from 13.53 to 17.99. The decrease in the chewiness
are rich in protein (40%). However reverse were values with increase in fat percentage of the paneer
found in case of fat i.e. with increase in soy milk samples has also been reported by Uprit and Mishra
concentration fat percentage decreases. The moisture (2004). This may be because of the compact protein
remained in the range from 50% to 62%. matrix as chewiness is the energy required during
compression of the material.
Samp Protein Moisture Ash
Fat (%) Sample Hardness (g) Chewiness
le (%) (%) (%)
SP 29.20±0. 11.79±0. 50.17±0.0 3.30± SP 25% 62.41±0.03d 17.93±0.03a
25% 04a 03d 25a 0.3a SP 50% 31.99±0.02a 9.89±0.03b
b
SP 75% 46.18±0.04 13.53±0.04a
SP 30.39±0. 10.43±0. 60.71±0.0 3.33± SP pure 46.30±0.02 c
17.99±0.04a
50% 05b 03c 4b 0.2a
Values reported are meant ± standard deviation.
SP 33.38±0. 8.55±0.0 61.05±0.0 3.70± Mean in the row with different superscripts are
75% 04c 3b 3c 0.3ab significantly (p≤0.05) different.

SP 36.87±0. 4.60±0.0 62.71±0.0 3.93± Table 2: Texture Analysis (TPA) of Soy paneer.
Pure 02d 3a 3d 0.2b
Values reported are meant ± standard deviation. 3.4 Color profile analysis
Mean in the row with different superscripts are Good quality tofu is creamy white or light yellow in
significantly (p≤0.05) different. color. All of the tofu samples prepared in this
experiment were light yellow in color. From the
Table 1: Proximate composition of Tofu. analysis conducted it was found that there was a
decreasing trend for ∗ value as ∗ value is directly
3.2 Texture Analysis proportional to fat content of paneer, and which may
The textural properties of tofu play an important role be due to light scattering of fat particles (Table 3).
in terms of quality and consumer acceptability. As Also the ∗ and ∗ values of tofu blends were higher
shown in Table 2, Tofu texture varied with soy milk than pure tofu (fig.4). This may be because pure tofu
concentration. From the texture profile analysis would have higher amine compounds that react with
(TPA) following textural properties were aldehydes during Maillard reaction to form dark
evaluated.Hardness is the most commonly evaluated pigments (melanoidins) (Akesowan , 2009). Values
characteristic in determining texture of Tofu. The for ∗ , which signify red (+) and green (−) and ∗ ,
effect of blend constitution on the hardness of paneer which signify yellow (+) and blue (−), increased with
is presented. In general it can be seen that as the increasing levels of soy milk
proportion of soy milk increases in the sample the concentration,demonstrating that tofu blends were
hardness decreases initially and then starts increasing. more green and yellow colored. This could be
When the proportion of soy milk increased from 25% attributable to the color difference between tofu
to 50% in the sample, hardness value decreased. blends and pure tofu.
However, when soy milk content increased further
from 50% to 75% and from 75% to 100%, the
hardness value increased. The hardness values of tofu Color values
so obtained were in the range as already reported by ∗ ∗ ∗
Uprit.,& Mishra. (2004) & S. Kumar Jain &Sujata
S. Mahatre (2009). This decreased in the hardness of 19.39±0.0
SP 25% 77.33±0.05c 0.25±0.03d
Tofu can be explained by increase in the moisture 3c
content of the product and because of increase in the
21.61±0.0
soy milk proportion in the blend. Also reduction may SP 50% 76.49±0.04a 0.17±0.025c
4b
be because of a reduction in fat content in the sample,
which increase the compact nature of the protein 23.17±0.0
SP 75% 74.55±0.04b 0.14±0.025b
network and thus decrease the number of milk 4ab
globules dispersed within the network. 23.94±0.0
Chewiness is the energy required to masticate a solid SP Pure 70.04±0.03c 0.09±0.02a
4a
food product to make it ready for swallowing. It was Values reported are meant ± standard deviation.
observed that as the soy milk in the blend increases, Mean in the row with different superscripts are
the chewiness went on decreasing. When the significantly (p≤0.05) different.
proportion of soy milk increased from 25% to 50% in
the sample, chewiness value decreased i.e. from Table 3: Color Analysis of Soy paneer.

Physico-Chemical, Textural, and Antioxidant Properties of Low Fat Tofu Prepared from Blends of Cow Milk and Soymilk

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 International Journal of Advances in Science Engineering and Technology, ISSN(p): 2321 –8991, ISSN(e): 2321 –9009
Vol-6, Iss-1, Spl. Issue-1 Feb.-2018, http://iraj.in
3.5 Antioxidant analysis initially, but when fat content decreased further
DPPH• radical scavenging activity was determined in textural properties increased slightly. From the
terms of percentage inhibition of free radical by analysis conducted it was found that there was a
antioxidants in each sample. There was a significant decreasing trend for ∗ value as ∗ value is directly
variation in the percentage inhibition of the DPPH• proportional to fat content of paneer. Also the
∗
radical by the tofu samples (Table 4). It was found and ∗ values of tofu blends were higher control
that antioxidant activity decreased with increase in tofu. DPPH• radical scavenging activity was
skimmed cow milk. This can be due to decrease in determined in terms of percentage inhibition of free
the fraction of soy milk that is known to be high in radical by antioxidants in each sample. Hence
antioxidants. A similar trend was seen in the FRAP skimmed cow milk can be a good replacement for
value of tofu samples (Table 5). production of low fat tofu.

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