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<p>This study aimed to produce antioxidant-rich colored tofu using natural pigments (curcumin, monascus red, and gardenia blue) to address color instability issues in fruit/vegetable-based tofu while enhancing functional properties. Preparation conditions were optimized by varying soybean-to-water ratios (1:5–1:7), coagulants (GDL, CaCl₂), coagulant concentrations (0.3–0.5%), temperatures (85–95&#xa0;°C), and pigment types. Optimized tofu was characterized for yield, gel strength, water-holding capacity (WHC), pH, texture, color, sensory attributes, and antioxidant activity (DPPH, ABTS, FRAP assays) before/after frying. Optimal conditions used a 1:5 soybean/water ratio, 0.5% GDL coagulant at 85&#xa0;°C. Colored tofu exhibited similar yield and pH to white tofu but higher hardness, chewiness, and sensory scores. Red and yellow tofu showed significantly increased antioxidant activity versus white tofu before frying (e.g., DPPH: 71.82% and 73.57% vs. 50.73%) and retained superiority after frying (e.g., DPPH: 45.06% and 51.67% vs. 20.80%). Blue tofu’s antioxidant activity improved post-frying but was unchanged pre-frying. Frying reduced brightness (L) while increasing redness (a) and yellowness (b*) in all samples. Curcumin and monascus red pigments enhance tofu’s visual appeal, texture, and antioxidant properties, even post-frying. This approach offers a promising strategy to develop functional tofu with stable color and health benefits.</p>

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Preparation and characterization of colored Tofu with high antioxidant activity

  • 期刊论文

  • 发表日期：

    2025年9月24日

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  • Yanyi Wu,
  • Zuqing Ma,
  • Liting Jia,
  • Fan Qiao,
  • Jianhua Zhu,
  • Chun Liu

摘要

This study aimed to produce antioxidant-rich colored tofu using natural pigments (curcumin, monascus red, and gardenia blue) to address color instability issues in fruit/vegetable-based tofu while enhancing functional properties. Preparation conditions were optimized by varying soybean-to-water ratios (1:5–1:7), coagulants (GDL, CaCl₂), coagulant concentrations (0.3–0.5%), temperatures (85–95 °C), and pigment types. Optimized tofu was characterized for yield, gel strength, water-holding capacity (WHC), pH, texture, color, sensory attributes, and antioxidant activity (DPPH, ABTS, FRAP assays) before/after frying. Optimal conditions used a 1:5 soybean/water ratio, 0.5% GDL coagulant at 85 °C. Colored tofu exhibited similar yield and pH to white tofu but higher hardness, chewiness, and sensory scores. Red and yellow tofu showed significantly increased antioxidant activity versus white tofu before frying (e.g., DPPH: 71.82% and 73.57% vs. 50.73%) and retained superiority after frying (e.g., DPPH: 45.06% and 51.67% vs. 20.80%). Blue tofu’s antioxidant activity improved post-frying but was unchanged pre-frying. Frying reduced brightness (L) while increasing redness (a) and yellowness (b*) in all samples. Curcumin and monascus red pigments enhance tofu’s visual appeal, texture, and antioxidant properties, even post-frying. This approach offers a promising strategy to develop functional tofu with stable color and health benefits.