Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels

Sung Won Kang, M. Shafiur Rahman, Ah Na Kim, Kyo Yeon Lee, Jiyeon Chun, William L. Kerr, Sung Gil Choi

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO2 (SC-CO2) at pressures of 10, 20, and 30 MPa. After SC-CO2 treatment, the residual oil contents of the soy flours were 12.07, 8.12, and 1.64%, respectively, whereas that of the control soy flour was 18.20%. The objective of this study was to investigate the yield and quality characteristics of LFTs, compared to the control tofu. All SC-CO2-treated LFTs had significantly higher protein and moisture contents than the control tofu. The yields (g/100 g soy flour) of SC-CO2-treated tofu were 442.69, 507.44, and 535.47 g, respectively, at three fat levels, whereas the yield was 385.23 g in case of the control tofu. The SC-CO2-treated LFTs had softer textural attributes due to increasing moisture contents. In addition, the LFTs obtained higher sensory scores owing to softer texture and lower beany flavor than control sample. SC-CO2-treated soy flours showed higher solubility in soy milk, leading to higher yield, produced softer texture of tofu, and increased nutritional value with low fat and high protein content.

Original languageEnglish
Pages (from-to)2712-2720
Number of pages9
JournalJournal of Food Science and Technology
Volume55
Issue number7
DOIs
Publication statusPublished - Jul 1 2018

Fingerprint

Soy Foods
tofu
soy flour
Flour
Carbon Dioxide
physicochemical properties
Fats
carbon dioxide
lipids
texture
Soy Milk
protein content
low fat foods
water content
soymilk
consumer demand
Nutritive Value
chronic diseases
Solubility
solubility

Keywords

  • Defatted soy flour
  • Low-fat tofu
  • Physicochemical characteristics
  • Supercritical CO
  • Yield

ASJC Scopus subject areas

  • Food Science

Cite this

Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels. / Kang, Sung Won; Rahman, M. Shafiur; Kim, Ah Na; Lee, Kyo Yeon; Chun, Jiyeon; Kerr, William L.; Choi, Sung Gil.

In: Journal of Food Science and Technology, Vol. 55, No. 7, 01.07.2018, p. 2712-2720.

Research output: Contribution to journalArticle

Kang, Sung Won ; Rahman, M. Shafiur ; Kim, Ah Na ; Lee, Kyo Yeon ; Chun, Jiyeon ; Kerr, William L. ; Choi, Sung Gil. / Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levels. In: Journal of Food Science and Technology. 2018 ; Vol. 55, No. 7. pp. 2712-2720.
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AB - The consumer demands for low fat foods are increasing to reduce obesity and chronic diseases. Low-fat tofu (LFT) was prepared using soy flours treated with supercritical CO2 (SC-CO2) at pressures of 10, 20, and 30 MPa. After SC-CO2 treatment, the residual oil contents of the soy flours were 12.07, 8.12, and 1.64%, respectively, whereas that of the control soy flour was 18.20%. The objective of this study was to investigate the yield and quality characteristics of LFTs, compared to the control tofu. All SC-CO2-treated LFTs had significantly higher protein and moisture contents than the control tofu. The yields (g/100 g soy flour) of SC-CO2-treated tofu were 442.69, 507.44, and 535.47 g, respectively, at three fat levels, whereas the yield was 385.23 g in case of the control tofu. The SC-CO2-treated LFTs had softer textural attributes due to increasing moisture contents. In addition, the LFTs obtained higher sensory scores owing to softer texture and lower beany flavor than control sample. SC-CO2-treated soy flours showed higher solubility in soy milk, leading to higher yield, produced softer texture of tofu, and increased nutritional value with low fat and high protein content.

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