Value-added applications of Delmarva soybeans;
John Hall ( Chesapeake Fields Institute), Y. Lo ( University of Maryland) ($5000). The Project Manager's email is ymlo@umd.edu.
Key Words: Soy Foods
Researchers at the University of Maryland have established laboratory methods to simulate commercial production of soymilk and tofu. They have systematically evaluated the quality characteristics of soymilk and tofu produced from Delmarva soybeans. This research group is now investigating the development of a gluten-free flour make from okara, a byproduct of soymilk and tofu production. The study will involve optimizing the formulation and characterizing a potential commercial product. The goal of the current study is to turn a process waste product into a new food ingredient that will add to the value of the Delmarva soybean.
This project is funded by Maryland Soybean Board
Website is funded by the soybean checkoff
