caa a22 4500 46579579X CHVBK 20180323112037.0 cr unu---uuuuu 170327e19900601xx s 000 0 eng 10.1007/BF02539695 doi (NATIONALLICENCE)springer-10.1007/BF02539695 Yield and quality of tofu made form soybeans and soy/peanut blends [Elektronische Daten] [Bon Lim, J. deMan, L. deMan] The yield and quality of tofu made from blends of soybeans and raw peanuts, partially defatted peanut flour, and defatted peanut flour were investigated. Defatted peanut flour appears to be the most compatible with soybeans for tofu making, followed by partially defatted peanut flour and raw peanuts. Raw peanuts could be incorporated at levels of 10% while partially defatted or defatted peanut flour could be incorporated at a level of 20%: higher levels produced tofu with either poor texture or low yield. SEM images of tofu made from 100% soybeans showed a uniform, continuous, three-dimensional honeycomb-like protein network structure. When 10% of the soybeans was replaced by either raw peanuts; partially defatted peanut flour; or defatted peanut flour, the protein strands that make up the network structure were thicker than those of 100% soybean tofu. When soybeans were replaced with either of the three peanut products at a 30% level, the protein strands of the network structure were either less continuous or appeared perforated. AOCS Press, 1990 Lim Bon Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut deMan J. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut deMan L. DeMan Food Technology Services Inc., 58 Applewood Cres., N1H 6B5, Guelph, Ontario, Canada aut Journal of the American Oil Chemists' Society Springer-Verlag 67/6(1990-06-01), 381-387 0003-021X 67:6<381 1990 67 11746 https://doi.org/10.1007/BF02539695 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02539695 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Lim Bon Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut NATIONALLICENCE 700 1- deMan J. Department of Food Science, University of Guelph, N1G 2W1, Guelph, Ontario, Canada aut NATIONALLICENCE 700 1- deMan L. DeMan Food Technology Services Inc., 58 Applewood Cres., N1H 6B5, Guelph, Ontario, Canada aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/6(1990-06-01), 381-387 0003-021X 67:6<381 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer