Developing a high-GABA firm tofu product from germinated soybean milk

Abstract

This research aimed to: 1) Study identify the optimal base formula for producing firm tofu. 2) Study determine the appropriate germination period for soybeans, and 3) study examine the gamma-aminobutyric acid (GABA) content in firm tofu made from germinated soybean milk. Sensory quality was evaluated in terms of appearance, color, aroma, taste, texture, and overall preference using the 9-point Hedonic Scale. The findings revealed that: 1) Formula 3, consisting of raw soybeans, 5% distilled vinegar, and water, was the most suitable base formula for producing firm tofu. 2) Among three germination durations (12, 24, and 36 hours), the 24-hour germination period received the highest sensory acceptance in terms of appearance, aroma, and taste, with average preference scores of 7.58, 7.56, and 7.70, respectively. 3) Firm tofu made from germinated soybeans contained a GABA content of 27.44 milligrams, which was higher than that found in firm tofu made from non-germinated soybeans.