Preparation of High Fiber Content Soymilk and Tofu Using Dehusked Soybean
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Abstract:
Okara, produced using traditional production processes from soybean products, is an ideal dietary fiber source with a low cost; however, okara is not widely used by consumers. In this study, dehusked soybean was used as raw material to produce high dietary fiber content tofu (HDFT) and soymilk, and the effects of homogenization conditions on the physicochemical properties and qualities of the products were evaluated. The results showed that the total dietary, fat, and flavonoid contents in high-pressure homogenized soymilk (HPHS) were significantly higher than those in filtered soymilk (FS), whereas the protein content in HPHS was lower than that in FS. Compared with FS, the dehusked HPHS showed much larger particle size and distribution range,and lower stability. However, these indices may significantly improve with increased homogenization pressure. After thermal treatment, the particle size and distribution range of the soymilks were increased, while the stabilities were decreased. As homogenization pressure increased, the hardness, springiness, and chewiness of HDFT initially increased but then decreased. Tofu prepared under the homogenization condition of 30 MPa + 35 MPa showed a similar texture profile to that of normal tofu (NT). Scanning electron microscopy revealed the NT had a tighter and more orderly three-dimensional microstructure with fewer holes than HDFT did. Compared with that of other HDFTs, tofu prepared under 30 MPa + 35 MPa exhibited a better three-dimensional microstructure that was similar to that of NT.
