Development and quality of tofu analogue prepared from whole soybeans

Abstract

Okara is the insoluble residue after filtration of soymilk. In common, every pound of dry beans makes into soymilk or tofu generates about 1.1 pounds of okara with around 80% moisture. It contains high content of fiber and appreciable amounts of oil and protein with high quality. However, okara is generally used as feed or fertilizer. With the growing awareness of the importance of dietary fiber in human health, there is an increasing interest in the utilization of whole beans as an alternative. In this study, a whole-soybean tofu was developed. Whole-soybean tofu treated with fine milling and with particle size smaller than 425 ?m could be successfully made just by means of calcium sulfate addition. It was found the tofu made with water-to-bean ratio at 12:1 gave maximal protein and solid recoveries, as well as the maximal tofu yield. However, the whole-soybean tofu possessed softer, less chewy texture, and coarse appearance. Nevertheless, whole-soybean tofu was rich in fiber and low in fat. It could be considered as a healthy food. © 2010 American Chemical Society.