Effects of freeze-thaw treatment on the characteristics of soymilk and formulated tofu curd

Abstract

Here, we investigated the potential preservation of soymilk by freezing. The physicochemical properties of raw and heated soymilk and the texture of tofu curds prepared using raw and heated soymilk were analysed after freeze-thawing and heating. Centrifugation results revealed increased precipitates in heated soymilk, suggesting that it was not possible to maintain the quality of soymilk before freezing. On the other hand, the physicochemical properties of soymilk and the texture of tofu curds were found to be equivalent when raw soymilk was used, even after freeze-thawing and heating. Furthermore, the viable cell count in raw soymilk did not change after freezing. These results suggested that raw, unheated soymilk may be preserved for long periods by freezing.