Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet

Nutritional properties of inulin-enriched tofu obtained after hydrothermal cooking soymilk, using chymosin-pepsin rennet and inulin as a functional ingredient, were assessed. This procedure significantly differs from the traditional one. The residual activity (rTIA) trypsin inhibitors (TIs) lectins, content proteins, carbohydrates, fats their energy values (EV) suitable for human nutrition. Inulin-enriched was characterised with low rTIA (3.08–5.71%) TIs 3.62–18.99%. Content Kunitz Bowman-Birk well total (r = 0.98) in strongly correlated protein content. polymeric forms (3.11–5.36%) higher than monomeric (0.51–2.31%) tofu. Low urease (0.60–1.78%) indicated that soybean heated adequately to inactivate TIs. Increasing did not increase EV (˜18 kJ per g tofu). proximate composition tofu, advantageous very qualifies this product