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| - Comparative Studies on Some Quality Attributes of Firm TofuSterilized with Traditional and Autoclaving Methods
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| - An innovative retort cooking method was developed for firm tofu sterilization to replace the traditionalhydrogen peroxide treatment. The caramelized firm tofu was sterilized by autoclaving at 105 °C for20 min, which led to a 3 log cycle reduction of total plate count. Shelf life of the processed firm tofuwas extended at least 3 months. As compared with chemical treatment, thermal treatment degradedtotal and individual isoflavones to a lesser extent, and only minor changes were observed. The percentDPPH free radical scavenging capacity of autoclaved firm tofu was significantly higher than that ofthe hydrogen peroxide treated samples. Even after prolonged heat treatment, the three-dimensionalnetwork structure of the autoclaved firm tofu did not change significantly. Texture profile analysisand sensory evaluation confirmed autoclaved firm tofu to be acceptable. Keywords: Soy isoflavones; tofu; quality attributes; isoflavone stability
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