Joo Kay Hyun, Kerr William L, Cavender George A
Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA.
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA.
Foods. 2023 Aug 9;12(16):3004. doi: 10.3390/foods12163004.
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara-either whole or fine (<180 µm)-and made with the traditional coagulant nigari were examined. The yield increased linearly with the okara concentration with values of 18.2-29.5% compared to 14.5% for the control. The initial moisture in the fortified samples was higher than the control (79.69-82.78% versus 76.78%), and both the expressible moisture and total moisture after compression were also greater in the fortified samples. With a few exceptions, the texture parameters did not differ between samples. Dynamic rheology showed that all samples had G' > G″. The storage moduli increased at different rates during each gelling step, with G' before and after gelling increasing with the fortification level, and was greater for the samples with fine particles than with whole particles. Consumer sensory panels using the hedonic scale showed traditional tofu had a slightly higher acceptability, but the panelists indicated they would be more willing to purchase okara-fortified tofu because of the health and sustainability benefits it might have. Thus, tofu could be produced with added okara with predictable but not profound changes in its physical properties.
豆渣是豆浆生产过程中的固体副产品，尽管富含纤维和其他有益健康的成分，但也引发了可持续性方面的担忧。在本研究中，研究人员考察了用不同含量的豆渣（全粒或细粒（<180 µm））强化豆浆，并使用传统凝固剂卤片制作的豆腐的物理性质。豆腐产量随豆渣浓度呈线性增加，产量值为18.2 - 29.5%，而对照组为14.5%。强化样品的初始水分含量高于对照组（分别为79.69 - 82.78%和76.78%），强化样品在压缩后的可挤出水分和总水分也更高。除了少数例外情况，各样品之间的质地参数没有差异。动态流变学表明，所有样品的储能模量（G'）均大于损耗模量（G″）。在每个凝胶化步骤中，储能模量以不同速率增加，凝胶化前后的G'随强化水平增加，细颗粒样品的G'大于全颗粒样品。使用享乐量表的消费者感官评价小组表明，传统豆腐的可接受性略高，但小组成员表示，由于添加豆渣的豆腐可能具有健康和可持续性优势，他们更愿意购买。因此，可以生产添加豆渣的豆腐，其物理性质会发生可预测但并不显著的变化。
