Zero Waste Technology of Soybeans Processing

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 kil...

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Bibliographic Details
Published in:Sustainability 2023-10, Vol.15 (20), p.14873
Main Authors: Szulc, Joanna, Błaszak, Błażej, Wenda-Piesik, Anna, Gozdecka, Grażyna, Żary-Sikorska, Ewa, Bąk, Małgorzata, Bauza-Kaszewska, Justyna
Format: Article
Language:English
Subjects:
Agricultural production
Agriculture
Biodiesel fuels
Biofuels
Climate change
Dietary fiber
Environmental impact
Fermentation
Food products
Food supply
Germany
Landfill
Moisture content
Natural resources
Nutrients
Pharmaceutical industry
Phytochemicals
Plant-based beverages
Poland
Proteins
Seeds
Soy products
Soybean industry
Soybeans
Sustainability
Vegetarianism
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Summary: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.
ISSN:2071-1050
2071-1050
DOI:10.3390/su152014873