27 Nov '17, 8am

NUS researchers develop world's first alcoholic beverage from tofu whey

SINGAPORE: Researchers from the National University of Singapore (NUS) have successfully turned tofu whey into an alcoholic beverage with a fruity, sweet flavour. The recipe for the drink, which the researchers have named Sachi, took about three months to be finalised, NUS said in a press release on Monday (Nov 27). The drink has an alcohol content of about 7 to 8 per cent. Tofu whey is a liquid that is generated from the production of tofu or bean curd and is often discarded. NUS said the fermentation technique also enriches the drink with isoflavones, which are antioxidants that have many health benefits. The creation of Sachi was initiated a year ago by Associate Professor Liu Shao Quan and his PhD student Mr Chua Jian Yong, who have an interest in sustainable food production. Both are from the Food Science and Technology Programme at the NUS Faculty of Science. “The tr...

Full article: http://www.channelnewsasia.com/news/singapore/tofu-wine-a...

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