Home About Browse Search

Preis, Saga, 2023. Swedish “tofu” from faba beans : a textural and structural analysis. First cycle, G2E. Uppsala: SLU, Department of Molecular Sciences



Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. Bean milk from faba beans and soybeans, respectively, was prepared with a bean-water ratio of 1:6 and 1:9. The prepated milk was heated to a boiling temperature and then coagulated at 80°C using 0,4% (w/v) of calcium sulphate. Faba bean starch was removed from the milk prior to coagulation using enzymatic hydrolysis (amylase) and decantation, respectively. Solids content, moisture content, water-holding capacity, yield, texture and gel microstructural properties of faba bean tofu variants was analysed and compared to soybean tofu produced under the same processing conditions. Tofu texture was analysed using texture-profile analysis (TPA), and tofu microstructure using light microscopy (LM) and confocal laser-scanning microscopy (CLSM). Starch removal methods varied in efficiency. Compared to soybean tofu variants, the faba bean tofu variants exhibited a lower tofu yield, lower milk solids content, higher WHC, harder and less springy texture, and a densely aggregated and compacted gel structure. Nonetheless, the results indicate that there is potential for developing a tofu-like faba bean product, although further research and development is required to optimize textural and structural characteristics. Ultimately, industrial-scale testing and sensory panels will be decisive in determining the viability of commercial production.

Main title:Swedish “tofu” from faba beans
Subtitle:a textural and structural analysis
Authors:Preis, Saga
Supervisor:Lu, Jing
Examiner:Karkehabadi, Saeid
Series:Molecular Sciences
Volume/Sequential designation:2023:07
Year of Publication:2023
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY010 Agronomprogrammet - livsmedel, för antagna fr.o.m. 2016 300 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:Tofu, faba bean, Vicia faba, texture, microstructure
Permanent URL:
Deposited On:05 Jun 2023 07:58
Metadata Last Modified:06 Jun 2023 01:01

Repository Staff Only: item control page


Downloads per year (since September 2012)

View more statistics