Development of Tofun: A new sweet confection made from soymilk and honey

Abstract

Tofu, a common part of the Asian diet, is soft, making it a good candidate for developing foods for people with dysphagia. Honey can coagulate soymilk proteins due to high levels of gluconic acid. In the present study, we aimed to investigate the soymilk-coagulating ability of 19 honey varieties to develop a soft sweet for people with dysphagia. We found that honey gathered from flora on Awaji Island had a higher coagulating ability than those of 18 other tested honey varieties. Based on the volume-to-weight ratio of honey, trial products were processed at honey concentrations of 20%, 25%, and 30% (w/w). The hardness, adhesiveness, and cohesiveness of products were examined according to the Consumer Affairs Agency's permissible criteria for foods for people with dysphagia. The hardness and adhesiveness of products at 25% and 30% honey concentrations were significantly higher than those at 20% honey concentration. Overall, the product evaluation was consistent with Permission Criteria II (can be swallowed after slight maceration). In terms of physical properties and product cost, the added honey concentration was determined to be 25% (w/w) for commercialization. The sweet was named “Tofun” and commercialized via collaboration with a local company as part of our community development efforts. The introduction of Tofun will encourage further innovation in the sugar confectionery industry.