ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 9 - 2025 | doi: 10.3389/fsufs.2025.1639151
This article is part of the Research TopicEco-Conscious Food Systems: A Unified Framework From Processing To Waste ManagementView all 4 articles
Comparison of coagulant-induced changes in isoflavone content, and texture profile of Himalayan black soybean-based tofu
Provisionally accepted
- Govind Ballabh Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
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This study investigated the isoflavone content and textural properties of tofu prepared from Himalayan black soybeans (Glycine max (L) Merrill). Two separate techniques were used to produce soymilk from soaked Himalayan black soybean seeds. The soymilk was then curdled using ten different coagulants, both natural and synthetic. Analysis of isoflavone levels in the tofu samples showed that tofu prepared using Rhododendron arboreum floral juice using both methods showed the highest total isoflavone content. Regardless of the soymilk preparation technique, tofu coagulated with acetic acid displayed the best textural quality.
Keywords: Himalayan black soybean, Tofu, Isoflavones, Textural profile analysis, natural and synthetic coagulants
Received: 01 Jun 2025; Accepted: 27 Jul 2025.
Copyright: © 2025 Anjum, Agnihotri and Rana. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Vasudha Agnihotri, Govind Ballabh Pant National Institute of Himalayan Environment and Sustainable Development, Almora, India
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