Zero Waste Technology of Soybeans Processing

Joanna Szulc (), Błażej Błaszak (), Anna Wenda-Piesik, Grażyna Gozdecka, Ewa Żary-Sikorska, Małgorzata Bąk and Justyna Bauza-Kaszewska
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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

Sustainability, 2023, vol. 15, issue 20, 1-14

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.

Keywords: zero waste soybean processing; soy products; okara; dairy analogues (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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