Physicochemical and sensory characteristics of a low-fat tofu produced using supercritical CO2 extracted soy flour

Woo kyoung Shin, Wook Kim, Yookyung Kim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


The potential of supercritical CO2 (SC-CO2) extracted soy flour was evaluated as a raw material for functional foods. The fat content in SC-CO2 soy flour was reduced from 19.5% to 7.1%, which influenced some textural and sensory properties of soymilk and tofu. The viscosity of low-fat soymilk decreased from 50 to 40 cp. Low-fat tofu had a higher yield of 69.7%, compared to a yield of 60.8% for full-fat soymilk. The two types of tofu had similar flavor and texture intensity sensory scores, although low-fat tofu had a reduced score for roasted, nutty flavor than full-fat tofu. The pH of a low-fat tofu immersion solution during 30 days of storage was lower than for a full-fat tofu solution, particularly during the first 6 days. A low-fat tofu that is similar to full-fat tofu can be prepared using SC-CO2 extracted soy flour.

Original languageEnglish
Pages (from-to)43-48
Number of pages6
JournalFood Science and Biotechnology
Issue number1
Publication statusPublished - 2014 Feb


  • low-fat soy flour
  • low-fat soymilk
  • low-fat tofu
  • texture

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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