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Preparation and characterization of fine powdered whole soybean curd
1Department of Food and Nutrition, Joongbu University, Choongnam Republic of Korea.
Purpose:
Efficacy and comparative characteristics of fine powdered whole soybean curd.
Methods:
Ground dried soybean to a fine powder (700 mesh) containing bean components in its entirety, and then produced whole soybean curd. Analysed its nutritive components, bioactive substances, antioxidant activities and texture compared with pressed soybean curd.
Results:
Compared with pressed soybean curd, the nutrients and isoflavone in whole soybean curd were slightly decreased, but antioxidant activities, dietary fibers and moisture content were increased. Also, the yield rate of the total process was improved 1.9 times.
Conclusion:
Fine powdered whole bean curd has antioxidant effects, contains dietary fiber and possesses soft characteristics, hence has development potential in the diet market and as food for patients.
