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Zero Waste Technology of Soybeans Processing

Author

Listed:
  • Joanna Szulc

    (Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland)

  • Błażej Błaszak

    (Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland)

  • Anna Wenda-Piesik

    (Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland)

  • Grażyna Gozdecka

    (Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland)

  • Ewa Żary-Sikorska

    (Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland)

  • Małgorzata Bąk

    (Faculty of Chemical Technology and Engineering, Bydgoszcz University of Science and Technology, Seminaryjna 3, 85-326 Bydgoszcz, Poland)

  • Justyna Bauza-Kaszewska

    (Faculty of Agriculture and Biotechnology, Bydgoszcz University of Science and Technology, Bernardynska 6, 85-029 Bydgoszcz, Poland)

Abstract

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. (10 5 –10 8 cfu/mL), thus consuming them can bring health benefits. Cheese made from okara can be an alternative to cheeses currently obtained from soymilk.

Suggested Citation

  • Joanna Szulc & Błażej Błaszak & Anna Wenda-Piesik & Grażyna Gozdecka & Ewa Żary-Sikorska & Małgorzata Bąk & Justyna Bauza-Kaszewska, 2023. "Zero Waste Technology of Soybeans Processing," Sustainability, MDPI, vol. 15(20), pages 1-14, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:20:p:14873-:d:1259540
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    References listed on IDEAS

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    1. Marta Siol & Anna Sadowska, 2023. "Chemical Composition, Physicochemical and Bioactive Properties of Avocado ( Persea americana ) Seed and Its Potential Use in Functional Food Design," Agriculture, MDPI, vol. 13(2), pages 1-13, January.
    2. Akhilesh Kumar Singh & Priti Pal & Saurabh Singh Rathore & Uttam Kumar Sahoo & Prakash Kumar Sarangi & Piotr Prus & Paweł Dziekański, 2023. "Sustainable Utilization of Biowaste Resources for Biogas Production to Meet Rural Bioenergy Requirements," Energies, MDPI, vol. 16(14), pages 1-22, July.
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