eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2014 revised April 21, 2014 accepted April 22, 2014--1-19 2 3 130 135 10.12691/jfnr-2-3-7 JFNR2014237 article Michele Rosset michele.rosset@ifpr.edu.br 1 Adelaide Del Pino Beléia 2 Instituto Federal de Educação, Ciência e Tecnologia do Paraná, Jacarezinho, Paraná, Brazil Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina, Londrina, Paraná, Brazil Silken tofu which retains soluble solids present in the soymilk was investigated for differences in the microstructure, sugars and isoflavones content from regular silken. Soy slurry treated with Viscozyme L (2.5 mL/L) was incubated for 30 minutes at 55°C. Stachyose was the predominant oligosaccharide in treated tofu, 4.58 g/100 g and 3.30 g/100 g in control tofu, raffinose content was 1.21 and 0.75 g/100 g in treated and control tofu, respectively. Glucose was approximately duplicated in treated tofu (1.66 g/100 g) compared to control (0.74 g/100 g) while fructose content was three times higher (1.09 g/100 g). Comparing isoflavones content, malonyl conjugates were double the amount of the control tofu, with the exception of malonylgenistin, but the total amount of isoflavones was not different. The tofu of the treated slurry showed a fibrous three-dimensional network structure, but with larger protein aggregates and was more tightly connected than the control. http://pubs.sciepub.com/jfnr/2/3/7/jfnr-2-3-7.pdf carbohydrase oligosaccharides soybean curd scanning electron microscopy