Abstract:
Soymilk and tofu are nutritional soy-based foods with strong evidence to suggest their positive impact on health. Soymilk production is relatively simple and requires only a few steps, as well as tofu production. Both of these foods utilize the whole bean and provide an efficient means of converting raw soybeans into edible products. Four samples of soft cheese-like product were prepared from soymilk using four levels of sweet whey powder. The prepared tofu samples were stored at 10±2?C and the analyses were carried out. The chemical composition of tofu samples with the addition of 0, 5, 10 and 15% sweet whey powder were 54.37%, 49.40%, 44.40%and 39.34%for moisture content; protein content 18.66%, 20.46%, 22.26%, and 23.06%; fat content 6.90%, 8.30%, 8.50% and 9.50%; ash content 7.47%, 7.92%, 8.37% and 8.82%, respectively (P?0.05). The levels of sweet whey powder significantly (P?0.05) affected the pH-value of tofu. Cheese sample prepared with15% sweet whey powder was the lowest (5.21) while that prepared with 0% sweet whey powder the highest (5.46). The levels of sweet whey powder significantly (P?0.05) affected the titratable acidity of tofu. Cheese sample prepared with 15% sweet whey powder was the highest (0.90%), while cheese sample prepared with 0% sweet whey powder was the lowest (0.56%). The best score of appearance, texture, flavour and overall acceptability was obtained by cheese sample with 10% sweet whey powder, compared to other samples.
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