Wednesday, 29 August 2018

NUS scientists produce probiotic drink from soya waste

Scientists at the National University of Singapore (NUS) have found a way to turn okara - the residue from the production of soya milk and tofu - into a nutritious probiotic drink.

Every year, about 10,000 tonnes of okara are produced, of which about 80 per cent are generally discarded as food waste due to its unpleasant taste and smell.

To reduce this waste, NUS scientists spent one year tweaking a recipe that experimented with 10 different yeasts and four different enzymes before coming up with their ideal recipe.

Unlike many commercially available probiotic drinks, which are mainly dairy-based and require refrigeration, NUS' creation can be stored at room temperature for up to six weeks.

Researchers are still fine-tuning the recipe and expect it to be commercialised in about 12 to 18 months.

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