Swedish “tofu” from faba beans : a textural and structural analysis

Abstract: 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.