Feasibility study on production of dietary fiber from soymilk residue
1998
Kulvadee Trongpanich | Chidchom Hiraga | Duangchan Hengsawadi | U-rai Phawsungtong | Montatip Yunchalad (Kasetsart Univ., Bangkok (Thailand). Inst of Food Research and Product Development)
There were possibilities to use soymilk residue for the dietary fiber production. The hull after soymilk process contained about 77 percent TDF, while the soy flesh (soy residue) contained 37 percent. After water washing, fat extraction and bleaching, the TDF of soy residue and hull was increased. Soy residue was suitable to be used as dietary fiber concentrate than pure dietary fiber, due to the high protein content that may be used to increase the protein content in foods and contain both soluble and insoluble dietary fiber. Hull with high amount of insoluble dietary fiber content (89 percent after water extraction) low amount of protein and fat can be used as raw material for pure dietary fiber production. After replacing wheat flour by the dietary fiber concentrate samples in butter cake making, at 10 percent, the dietary fiber concentrate from bleached and fat extracted soy residue got the highest preference scores in texture, color, taste, flavor and acceptance when compared with cakes from hulls and soy residue from water extraction, fat extraction and enzymatic method. There was no significant difference between the scores of cakes made from 10 percent dietary fiber concentrate from bleached and fat extracted soy residue and the control cake from 100 percent wheat flour.
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