Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient Article Swipe

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Fidyasari Ambar , Hanum Zalzabilah , J Nelson Abimanyu ·

YOU? · · 2025 · Open Access · · DOI: https://doi.org/10.21070/jtfat.v7i01.1654

Tofu dreg flour is a processed product derived from wet tofu residue, which is dried either by direct sunlight or using a mechanical dryer. Before a material can be utilized as a food ingredient, its physical properties and characteristics must first be understood to determine the appropriate direction for its potential application in food development. This study aims to characterize the physical properties of soybean dreg flour, including color analysis, bulk density, water and oil absorption capacity, and flour morphology. Data analysis was conducted descriptively using a quantitative approach. The physical analysis of the soybean dreg flour showed the following results: color values of a* 2.9, b* 17.6, L* 79.6, chroma (C*) 17.8, and hue angle (h°) 80.7. The bulk density was recorded at 1.83 g/mL. The water absorption capacity was 8.00 g/g (dry basis), and the oil absorption capacity was 2.80 g/g (dry basis). Morphological observations indicated the presence of protein bodies and fibers, with no starch granules detected in the flour. In conclusion, soybean dreg flour exhibits physical characteristics that suggest its potential application as a functional food substitute in the future.

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Pulp And Paper Industry

Food Additive

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Ingredient Food science Absorption of water Starch Food products Wheat flour Absorption (acoustics) Chemistry Edible oil Functional food Hue Olive oil Food processing Food industry Water holding capacity Snack food Soybean oil Food quality Organoleptic Food preparation Materials science Pulp and paper industry Starch gelatinization Cooking oil Bulk density Food additive Food technology

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Landing Page: https://doi.org/10.21070/jtfat.v7i01.1654
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DOI: https://doi.org/10.21070/jtfat.v7i01.1654

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Title: Physical Characteristics of Tofu Dregs Flour as a Functional Food Ingredient

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Publication year: 2025

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Publication date: 2025-11-16

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Authors: Fidyasari Ambar, Hanum Zalzabilah, J Nelson Abimanyu

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Landing page: https://doi.org/10.21070/jtfat.v7i01.1654

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Concepts: Ingredient, Food science, Absorption of water, Starch, Food products, Wheat flour, Absorption (acoustics), Chemistry, Edible oil, Functional food, Hue, Olive oil, Food processing, Food industry, Water holding capacity, Snack food, Soybean oil, Food quality, Organoleptic, Food preparation, Materials science, Pulp and paper industry, Starch gelatinization, Cooking oil, Bulk density, Food additive, Food technology

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abstract_inverted_index.conclusion,	164
abstract_inverted_index.ingredient,	33
abstract_inverted_index.morphology.	79
abstract_inverted_index.characterize	59
abstract_inverted_index.development.	54
abstract_inverted_index.observations	146
abstract_inverted_index.quantitative	87
abstract_inverted_index.Morphological	145
abstract_inverted_index.descriptively	84
abstract_inverted_index.characteristics	38, 170
cited_by_percentile_year
countries_distinct_count	0
institutions_distinct_count	3
citation_normalized_percentile.value	0.8055839
citation_normalized_percentile.is_in_top_1_percent	False
citation_normalized_percentile.is_in_top_10_percent	False