Zero Waste Technology of Soybeans Processing

Author:

Szulc Joanna1ORCID,Błaszak Błażej1ORCID,Wenda-Piesik Anna2ORCID,Gozdecka Grażyna1,Żary-Sikorska Ewa2,Bąk Małgorzata1,Bauza-Kaszewska Justyna2ORCID

Affiliation:

1. Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland

2. Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland

Abstract

Soybean can be easily digested and is a valuable substitute for animal protein in various applications. That is why soy products are a very important component of a vegan and vegetarian diet. During soymilk processing, large quantities of by-products are generated. Hardly anyone knows that every kilogram of dried soybeans processed into soymilk or tofu gives about 1.2 kg of soybean curd residue, namely, okara, often regarded as a waste. Acting in the spirit of zero waste, a soybean processing technology has been developed that does not generate waste. The developed technology consists of obtaining soymilk followed by filtration to remove the insoluble residues (okara), preparing okara and fermenting to obtain vegan soft cheese. Samples analyzed for physical, chemical, and organoleptic properties. Also, the microbial quality of the obtained products was tested. Soy products produced with the proposed zero waste technology were assessed by the sensory panel and received very good marks. Fermented soy products are characterized with high levels of Lactobacillus spp. (105–108 cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

Funder

Ministerstwo Edukacji i Nauki

Publisher

MDPI AG

Subject

Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development,Building and Construction

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