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1. Protein and quality analyses of accessions from the USDA soybean germplasm collection for tofu production

Author:
Shi Meng; Sam Chang; Anne M. Gillen; Yan Zhang
Source:
Food chemistry 2016 v.213 pp. 31-39
ISSN:
0308-8146
Subject:
USDA; chemical composition; firmness; food industry; food quality; foods; genotype; germplasm; prediction; sensory properties; soybeans; texture; tofu; Mississippi
Abstract:
... Food-grade soybeans with large seed size, uniformity, clear hilum and a high 11S/7S ratio are favoured by the food industry for making tofu. In order to search for soybean lines with desirable characteristics for making foods, 22 soybean lines were selected from the USDA-Soybean Germplasm Collection, were grown in Stoneville, MS for biochemical analysis and tofu texture and sensory quality tests. ...
DOI:
10.1016/j.foodchem.2016.06.046
CHORUS:
10.1016/j.foodchem.2016.06.046
Chorus Open Access:
10.1016/j.foodchem.2016.06.046