Influence of Natural Coagulants on Isoflavones and Antioxidant activity of Tofu

Tofu (instead of preparing using synthetic
coagulant) was prepared using coagulants of plant origin
(Citrus limonum, Garcinia indica, Tamarindus indica,
Phyllanthus acidus and Passifl ora edulis). Total crude protein
and fat contents were highest in tofu prepared using
G. indica and T. indica (72.5% dbw) compared to synthetic
coagulant. Tofu prepared with natural coagulants had signifi
cantly higher antioxidant activity compared to synthetic
coagulant. Bioconversion of isofl avone glucosides (daidzin
and genistin) into their corresponding bioactive aglycones
(daidzein and genistein) was observed in tofu. The difference
between glucosides and aglycones contents in soy
milk was signifi cant but there was not much difference in
tofu coagulated with synthetic and natural coagulants.