Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour

Woo kyoung Shin, Wook Kim, Yookyung Kim

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)


The potential of supercritical CO2 (SC-CO2) extracted soy flour was evaluated as a raw material for functional foods. The fat content in SC-CO2 soy flour was reduced from 19.5% to 7.1%, which influenced some textural and sensory properties of soymilk and tofu. The viscosity of low-fat soymilk decreased from 50 to 40 cp. Low-fat tofu had a higher yield of 69.7%, compared to a yield of 60.8% for full-fat soymilk. The two types of tofu had similar flavor and texture intensity sensory scores, although low-fat tofu had a reduced score for roasted, nutty flavor than full-fat tofu. The pH of a low-fat tofu immersion solution during 30 days of storage was lower than for a full-fat tofu solution, particularly during the first 6 days. A low-fat tofu that is similar to full-fat tofu can be prepared using SC-CO2 extracted soy flour.

Original languageEnglish
Pages (from-to)43-48
Number of pages6
JournalFood Science and Biotechnology
Issue number1
Publication statusPublished - 2014 Feb

Bibliographical note

Funding Information:
Low-fat soy flour produced using SC-CO2 extraction can be used to produce a low-fat tofu that has textural and sensory attributes similar to full-fat tofu, but contains fewer fat calories and a higher protein content. SC-CO2 extraction is also a green process that leaves no solvent residue. SC-CO2 low-fat tofu can meet consumer demand for functional and enriched foods labeled as “natural.” Acknowledgments This research was supported by the Ministry for Food, Agriculture, Forestry, and Fisheries (No. 20080559), Korea.


  • low-fat soy flour
  • low-fat soymilk
  • low-fat tofu
  • texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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