Abstract
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 language | English |
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Pages (from-to) | 43-48 |
Number of pages | 6 |
Journal | Food Science and Biotechnology |
Volume | 23 |
Issue number | 1 |
DOIs | |
Publication status | Published - 2014 Feb |
Keywords
- low-fat soy flour
- low-fat soymilk
- low-fat tofu
- texture
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology