TY  - JOUR
AU  - Murad, Maizura 
AU  - Abdullah, Aminah 
AU  - Mustapha, Wan Aida Wan 
PY  - 2013
TI  - Antioxidant Capacity and Amino Acid Profiles of Egg Tofu
JF  - American Journal of Applied Sciences
VL  - 10
IS  - 11
DO  - 10.3844/ajassp.2013.1315.1324
UR  - https://thescipub.com/abstract/ajassp.2013.1315.1324
AB  - Tofu contains high quality protein source and antioxidant which could reduce risk of cancer. This research aims to determine the effect of soymilk and egg ratios on the antioxidant capacity, daidzein and genistein content and amino acid profiles of egg tofu. Egg tofu was prepared using soymilk and fresh egg in ratios of 1:1, 2:1, 3:1 and 4:1. Glucono-Delta-Lactone (GDL) was added in the egg tofu to act as a coagulating agent. Increased of soymilk at all ratios had significantly (p