Fresh okara (grits form) was supplied by NongHyup (Ilsan,Gyeonggi-do, Korea) at the day of making tofu using Korean soy
cultivar (Taekwang) and stored in polyethylene bags at 20 C until used (less than 1 month). HPMC (Any Addy CN40H, 4000 mPa s)was supplied by Samsung Fine Chemicals (Incheon, Gyeonggi-do,Korea). Soy flour was purchased from Salnongbu (Gueongnam,Korea), and starch (Homecraft GF20, National Starch) was supplied from Corn Products Korea (Seoul, Korea). The sugar, butter, baking powder and eggs were purchased from a local market