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

doi:10.1007/s13197-018-3193-z

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

J Food Sci Technol. 2018 Jul;55(7):2712-2720. doi: 10.1007/s13197-018-3193-z. Epub 2018 May 8.

Authors

Sung-Won Kang^#¹, M Shafiur Rahman^#¹, Ah-Na Kim¹, Kyo-Yeon Lee¹, Jiyeon Chun², William L Kerr³, Sung-Gil Choi^{1

4}

Affiliations

¹ 1Division of Applied Life Science, Gyeongsang National University, Jinju, 52828 Korea.
² 2Department of Food Science and Technology, Sunchon National University, Suncheon, 57922 Korea.
³ 3Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610 USA.
⁴ 4Division of Food Science and Technology (Institute of Agriculture and Life Sciences), Gyeongsang National University, Jinju, 52828 Korea.

^# Contributed equally.

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.

Keywords: Defatted soy flour; Low-fat tofu; Physicochemical characteristics; Supercritical CO2; Yield.