NewsTofu production waste turned into healthy probiotic drink by NUS food scientists
August 27, 2018by Admin
The residue from making soy milk and tofu, known as okara, is usually thrown away. However, food scientists here have found a way to turn it into a gut-healthy probiotic beverage. The drink, which in its plain form has a slightly sweet and sour taste similar to sour plum, can be stored at room temperature and has a shelf life of six weeks, National University of Singapore (NUS) researchers said on Monday (Aug 27).