Abstract
A 13 page
report about soy and tofu production.
Soybeans,
soy ingredients and soy products are becoming popular and of great interest to
the food industry. They are a rich source of protein and provide the essential
amino acids we need in our diet. Variations in the initial ingredients used in
the production of soy milk and tofu were evaluated. The different ingredients
used were soaked soybeans, enzymatic soy flour and soy protein concentrate.
Sensory evaluation was conducted and the products made from soaked soybeans
were the most acceptable. The pH, total solids and yield were analysed and the
soy milk prepared from soaked soybeans showed the highest total solids, but the
lowest yield. In addition, the sensory attributes of two
commercial tofu, differing in their pressing technique, were compared,
showing differences in the tofu texture.
