although amino acid composition differs), 1.5–2.0% fat, and 8–10% carbohydrates
(Kohli et al. 2017). The soy milk serves as a base material for tofu, soy yogurt,
custard, cheese, etc. (Favaro Trindade et al. 2001; Liu et al. 2006).
1.5.4.2 Tofu (Soy Paneer)
Tofu is also known as soy curd which is usually served as a dessert and side dish. It is
a soft cheese made by curdling the fresh hot soy milk by addition of calcium or
magnesium salts. Tofu is a good source of proteins and isoflavones and can be stored
up to 1 year under ambient conditions (Chen et al. 2012).
1.5.4.3 Soy Cheese
Soy cheese is made from soy milk. Its creamy texture makes it an easy substitute for
animal protein and can be utilized as a low-cost protein source (Ibironke and Alakija
2018).
1.5.4.4 Non-dairy Soy Frozen Dessert
The production of non-dairy frozen desserts is a novel trend in the functional food
industry. Soy frozen dessert is made from either soy milk or soy yogurt and is one of
the most popular healthy desserts made from soybeans (Atallah and Hassan 2017;
Norouzi et al. 2019; Rezaei et al. 2019).
1.5.4.5 Soy Nut Butter
It is made from roasted and crushed whole soybeans which are then blended with
soy oil and other ingredients for a creamy and crunchy texture. It is a tasty and
healthy alternative to peanut butter and provides 7 g of soy protein per serving.
Recently, owing to the risk of the peanut allergies, many schools in the United States
are introducing soy nut butter in the school lunch programs (Shurtleff and Aoyagi
2012).
1.5.4.6 Soy Fiber (Okara, Soy Bran)
The solid residue left after the extraction in the production of soy milk or tofu is
called okara. It is rich in proteins (24.5–37.5%), fiber (14.5–55.4%), and fats
(9.3–22.3%) and has a neutral taste unlike the other soy products. The essential
amino acid composition and functional properties like emulsification, foaming, fat
binding, and fat absorption capacity are similar to the commercial soy protein
1 Soybean (Glycine max)
2 7
(Kohli et al. 2017). The soy milk serves as a base material for tofu, soy yogurt,
custard, cheese, etc. (Favaro Trindade et al. 2001; Liu et al. 2006).
1.5.4.2 Tofu (Soy Paneer)
Tofu is also known as soy curd which is usually served as a dessert and side dish. It is
a soft cheese made by curdling the fresh hot soy milk by addition of calcium or
magnesium salts. Tofu is a good source of proteins and isoflavones and can be stored
up to 1 year under ambient conditions (Chen et al. 2012).
1.5.4.3 Soy Cheese
Soy cheese is made from soy milk. Its creamy texture makes it an easy substitute for
animal protein and can be utilized as a low-cost protein source (Ibironke and Alakija
2018).
1.5.4.4 Non-dairy Soy Frozen Dessert
The production of non-dairy frozen desserts is a novel trend in the functional food
industry. Soy frozen dessert is made from either soy milk or soy yogurt and is one of
the most popular healthy desserts made from soybeans (Atallah and Hassan 2017;
Norouzi et al. 2019; Rezaei et al. 2019).
1.5.4.5 Soy Nut Butter
It is made from roasted and crushed whole soybeans which are then blended with
soy oil and other ingredients for a creamy and crunchy texture. It is a tasty and
healthy alternative to peanut butter and provides 7 g of soy protein per serving.
Recently, owing to the risk of the peanut allergies, many schools in the United States
are introducing soy nut butter in the school lunch programs (Shurtleff and Aoyagi
2012).
1.5.4.6 Soy Fiber (Okara, Soy Bran)
The solid residue left after the extraction in the production of soy milk or tofu is
called okara. It is rich in proteins (24.5–37.5%), fiber (14.5–55.4%), and fats
(9.3–22.3%) and has a neutral taste unlike the other soy products. The essential
amino acid composition and functional properties like emulsification, foaming, fat
binding, and fat absorption capacity are similar to the commercial soy protein
1 Soybean (Glycine max)
2 7