EFFECT OF SOYBEAN STORAGE ON TOFU AND SOYMILK PRODUCTION¹

Abstract

Century 84 and Century -LA3 (lacking lipoxygenase isozymes 2 and 3) near isogenic soybean varieties were stored at five temperature and relative humidify conditions for up to three months. At one-month intervals, soybeans were retrieved from storage and processed into soymilk and tofu. Chemical and physical characteristics of the soybeans, soymilk, and tofu were analyzed. In general, soybean storage above 25C and 50% relative humidify adversely affected the characteristics of the soymilk (reduced pH and solids content) and tofu (decreased yield and moisture content, and darker color) produced.Century -LA3 soybeans were more resistant to changes during adverse storage than were Century 84 soybeans.

Storage Conditions Affect Soybean Color, Chemical Composition and Tofu Qualities

“…Depending on storage conditions, deterioration of soybeans can be expressed as several quality changes, including a decrease in water imbibition rate, an increase in the leakage of solids during soaking (Lambrecht et al. 1996) or an increase in the acidity of soybeans and darkening in bean color (Hou and Chang 1998, 2003).…”

“…Depending on storage conditions, deterioration of soybeans can be expressed as several quality changes, including a decrease in water imbibition rate, an increase in the leakage of solids during soaking (Lambrecht et al 1996) or an increase in the acidity of soybeans and darkening in bean color Chang 1998, 2003). The decreases in tofu qualities as a result of soybean storage include darkened color, low protein recovery (Narayan et al 1988;Chang 1998, 2003), changes of tofu textural properties (Saio et al 1980;Murphy et al 1997;Hou and Chang 1998) and less uniform tofu microstructure (Thomas et al 1989).…”

“…Mild storage conditions combining relative humidity (50-65%) and temperature (20-35C) may also initiate soybean degradation (Saio et al 1980;Thomas et al 1989;Lambrecht et al 1996). Refrigerated (cold) storage is considered the best long-term condition to maintain grain quality (Brooker et al 1992).…”

Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

“…Among the fermented food products dairy based fermented foods are used widely as healthy food and considered as important part of the diet (Nagata et al 1998). The incorporation of probiotic bacteria (La Torre et al 2003) as dietary adjuncts has given rise to increased consumption of probiotic products of Europe, the United States and Asia (Lambrecht et. al.…”

Características sensoriais e físicas de extratos e tofus de soja comum processada termicamente e livre de lipoxigenase

“…Reações enzimáticas e não-enzimáticas em grãos de soja são aceleradas quando são estocadas a temperaturas baixas e/ou muito elevadas e os pigmentos escuros formados são transferidos para o extrato de soja e tofu 8 , além do genótipo dos grãos 2 .…”