# Effect of incorporating recycled Ficusaw keotsang Makino seeds on the physicochemical and sensory properties of soymilk and tofu

## TL;DR

Adding recycled Ficus awkeotsang Makino seeds to soymilk and tofu improves their antioxidant properties and texture, with optimal results at 0.5% addition.

## Contribution

Demonstrates the sustainable use of a food by-product to enhance plant-based food functionality and nutrition.

## Key findings

- RC-AWS increased antioxidant components and activity in soymilk and tofu.
- Tofu with 0.5% RC-AWS showed optimal texture and sensory acceptance.
- RC-AWS offers sustainable reuse of a traditional by-product in food production.

## Abstract

This study examines the incorporation of recycled Ficus awkeotsang 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.

•RC-AWS powder significantly enhances antioxidant activities in soymilk and tofu.•A 0.5 % addition of RC-AWS improved the texture and consumer acceptability of tofu.•RC-AWS provides sustainable valorization of traditional Taiwanese by-products.•Thermal processing affects the retention of phenolic compounds in soy-based products.•Sensory acceptance decreased when RC-AWS exceeded 0.5 % in tofu.

RC-AWS powder significantly enhances antioxidant activities in soymilk and tofu.

A 0.5 % addition of RC-AWS improved the texture and consumer acceptability of tofu.

RC-AWS provides sustainable valorization of traditional Taiwanese by-products.

Thermal processing affects the retention of phenolic compounds in soy-based products.

Sensory acceptance decreased when RC-AWS exceeded 0.5 % in tofu.