Effect of incorporating recycled <i>Ficusaw keotsang</i> Makino seeds on the physicochemical and sensory properties of soymilk and tofu.

Abstract

This study examines the incorporation of recycled <i>Ficus awkeotsang</i> Makino seeds (RC-AWS), a by-product of jelly preparation, into soymilk and tofu to enhance their nutritional and functional properties. RC-AWS powder was added at varying concentrations (0 %, 0.5 %, 1 %, 1.5 %) and evaluated for antioxidant components, antioxidant activity, physicochemical properties, and sensory attributes. Results indicate that the total phenolic and flavonoid contents, as well as DPPH scavenging activity and reducing power, increased with the addition of RC-AWS. Tofu texture parameters and color were significantly affected, with a 0.5 % addition achieving optimal hardness and overall acceptability. Sensory evaluations show that soymilk and tofu containing 0.5-1.0 % RC-AWS were most acceptable. These findings highlight the potential of RC-AWS as a functional ingredient in plant-based foods, promoting sustainable reuse and product innovation, particularly for elderly nutrition.