Research Article | OPEN ACCESS
Components Analysis and Flour Preparation of Tofu Whey
1Wei Yang, 1Changzhong Liu, 2Xiang Xu, 1Fangfang Kang, 1Yaping Chen, 1Min Zhou,
1Shuaitong Wang and 1Bo Li
1Henan Institute of Science and Technology, Xinxiang 453003
2Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
Advance Journal of Food Science and Technology 2016 10:574-578
Received: December 30, 2015 | Accepted: March 24, 2016 | Published: December 05, 2016
Abstract
The aim of this study is to analyze the composition of tofu whey and spray-dry it into flour, so as to provide the basis for recycling this by-product of tofu manufacture. The results showed that tofu whey contain 3.19% of total solids, including 3.12% of soluble solids; 1.19% of carbohydrate, including 0.45% of reducing sugar, 0.26% of oligosaccharide and 0.48% of polysaccharide; 0.47% of protein; 0.49% of crude fat; 0.54% of total ash, including 0.048% of calcium, 0.042% of magnesium, 0.032% of sulfate ion and 0.060% of chloride ion; 0.20% of saponin and 0.04% of isoflavone. Tofu whey can be prepared into flour by the spray-drying method. The whey flour contained 5.55% of moisture, 23.60% of protein, 18.22% of polysaccharide, 13.67 % of oligosaccharide, 3.86% of saponin, 0.98% of isoflavone and 1.2% of calcium. This study suggested that tofu whey is rich in functional or nutritional ingredients and is worth recycling. Spray-drying whey into flour is a potential way for treatment of tofu whey, especially for those small and medium-sized factories.
Keywords:
Components analysis, flour preparation, spray drying, tofu whey,
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Competing interests
The authors have no competing interests.
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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