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.
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Shin, Wk., Kim, W. & Kim, Y. Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour. Food Sci Biotechnol 23, 43–48 (2014). https://doi.org/10.1007/s10068-014-0006-7
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DOI: https://doi.org/10.1007/s10068-014-0006-7