Tuesday, July 18 • 2:05 PM - 2:20 PM CST
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Location: McCormick Place, South Hall Booth S0170
Short Description: Tofu whey and legume blanching water are low-cost nutraceuticals and hydrocolloids: prebiotic, antimicrobial, stabilizers, enhance moistness and have potential for cancer prevention and treatment. Being side streams, they are cheap, thus allowing for low-cost manufacturing (concentration, drying) of local legume water.
Description:
Nutraceuticals and hydrocolloids are essential to food product developers. Supply chain issues and traditional processing result in skyrocketing prices for these functional ingredients. Meanwhile, tofu production wastes 1.5–10 L water per kg tofu. Blanching of beans and peas lose comparable amounts of legume water. Wastewater disposal costs manufacturers as much as 130 $/m3. Tofu whey and the blanching water of beans and peas (Liluva) have been proven to be prebiotic, antimicrobial, antioxidant, and potentially inhibit cancer growth via multiple mechanisms. Soluble protein, oligosaccharides, phytochemicals, and minerals contribute to these health properties. In addition, stabilizing effects were observed in 3D printed mashed potatoes and bakery products. Consumers are accepting of upcycled ingredients such as Aquafaba and Liluva, even though they are only partially familiar with them. The key is that consumers put taste at the top of their priorities. Therefore, the high sensory ratings scored by tofu whey and faba water indicate that this is a successful strategy. Sensory ratings of Liluva-added mashed potatoes were even higher than those of the control recipe. Pre-concentration of these liquids, followed by spray-drying, has been proven successful in developing low-cost nutraceuticals and hydrocolloids. Given the large range of legumes grown in many countries, this technology can be the backbone to a local and affordable supply of functional ingredients. Product developers, rejoice!
Research Promotion: Grant Project Awardee
