Soybeans are a good source of protein. Soy products are widely consumed, particularly in vegetarian diets. The aim of the study was to determine the distibution of OTA in bean curd (tofu), soy milk and by- products during tofu and soy milk production. The effects of washing, soaking and cooking on OTA in soybean were also determined. By-products collected from each step before and after cooking were analyzed for OTA. Soy milk and tofu were prepared and all by-products were collected and analyzed for OTA. OTA was quantified using a method consisting of methanol-sodium bicarbonate extraction, dilution with buffer, immunoaffinity column cleanup, liquid chromatographic separation and fluorescence detection. The results show that washing, soaking and cooking can reduce the OTA in final products if the water used is discarded. Approximately 50 - 80% of incurred OTA in soybeans could be reduced during the production of soy milk and tofu.
展开▼
