Journal of Food Technology

Year: 2008
Volume: 6
Issue: 3
Page No. 135 - 138

Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion

Authors : Yoshitoshi Nakamura , Akihiro Kurosumi and Godliving Mtui

Abstract: Development of novel manufacturing method of soybean curd including Okara using steam explosion was attempted. Furthermore, the main contents (i.e. moisture, crude fiber, protein lipid and ash) and rupture stress of the soybean curd produced by novel manufacturing method were investigated. It was able to produce the soybean curd which included a lot of crude fiber by the miniaturization of crude fiber in Okara using steam explosion. By addition of the steam exploded Okara to soybean curd not only the utilization of Okara but also the possibility of the high-nutrition soybean curd production was suggested.

How to cite this article:

Yoshitoshi Nakamura , Akihiro Kurosumi and Godliving Mtui , 2008. Manufacturing Method of Okara-Containing Soybean Curd Using Steam Explosion . Journal of Food Technology, 6: 135-138.

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