Anbarasu K, Vijayalakshmi G
Dept. of Food Microbiology, Central Food Technological Research Institute, Mysore 570020, India.
J Food Sci. 2007 Oct;72(8):M300-5. doi: 10.1111/j.1750-3841.2007.00487.x.
A nutrition survey carried out in India revealed that the diets of the rural population are inadequate and deficient in most of the nutrients especially protein. India being the 5th-largest producer of soybean, a protein-rich cereal, can redress protein-energy malnutrition through diversification of soybean uses by developing high-value and health-based food products. Tofu, a nonfermented soybean product rich in high-quality protein, B-vitamins, and isoflavones, could be an excellent substitute for meat in Indian recipes. Tofu being rich in protein has a very short shelf life. Hence an attempt was made to improve the shelf life using extracts of tulsi (Ocimum sanctum) commonly available in rural areas. Tofu was prepared traditionally using MgCl(2):CaSO(4) as coagulating agents. Aqueous extract of Ocimum sanctum (tulsi) was added during the preparation and storage of tofu to prolong its shelf life. Water used in this study was free from microflora, plant extract used contained mesophilic count of 2.527 x 10(4) CFU/g, and no yeasts and molds were detected. Tofu with tulsi extract had 76.4% moisture and was softer than control. Not much difference in mesophilic count was observed between control and treated samples during storage; however, treated tofu was organoleptically good until the end of the study with less lipid-peroxidation and exhibited 50% (4.7 units) less protease activity than control (9.6 units) after 7 d. By using extracts of naturally available, easily cultivable tulsi, the shelf life was successfully extended to 7 to 8 d from 3 to 4 d of normal storage without refrigeration.
在印度开展的一项营养调查显示，农村人口的饮食并不充足，大多数营养素都很缺乏，尤其是蛋白质。印度是全球第五大大豆生产国，大豆是一种富含蛋白质的谷物，通过开发高附加值和基于健康的食品来实现大豆用途多样化，有望解决蛋白质 - 能量营养不良问题。豆腐是一种未发酵的大豆制品，富含优质蛋白质、B族维生素和异黄酮，在印度食谱中可以很好地替代肉类。豆腐富含蛋白质，但保质期很短。因此，人们尝试使用农村地区常见的罗勒（神圣罗勒）提取物来延长其保质期。传统上使用氯化镁和硫酸钙作为凝固剂来制作豆腐。在豆腐的制备和储存过程中添加神圣罗勒的水提取物，以延长其保质期。本研究中使用的水不含微生物，所使用的植物提取物中嗜温菌数为2.527×10⁴CFU/g，未检测到酵母和霉菌。添加罗勒提取物的豆腐水分含量为76.4%，比对照组更软。在储存过程中，对照组和处理组样品的嗜温菌数没有太大差异；然而，在研究结束前，处理后的豆腐感官良好，脂质过氧化程度较低，7天后其蛋白酶活性比对照组（9.6个单位）低50%（4.7个单位）。通过使用天然可得、易于种植的罗勒提取物，豆腐的保质期成功地从正常储存（无冷藏）的3至4天延长至7至8天。
