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Effect of soybean varieties on the yield and quality of tofu

Wang, H.L., Swain, E.W., Kwolek, W.F., Fehr, W.R.
Cereal chemistry 1983 v.60 no.3 pp. 245
Glycine max, soybeans, varieties, tofu, food processing, food processing quality, yields, flavor, texture, color, food quality, protein content, hardness, Japan, United States
Tofu was made on a laboratory scale from 5 US and 5 Japanese soybean var. (Coles, Vinton, Weber, Hodgson, Corsoy; Kitamusume, Tokachi-Nagaha, Wase-Kogane, Yuuzuru and Toyosuzu, resp.) grown under the same environmental conditions. With one exception, all the tofu samples had a bland taste, fine texture, and creamy white colour. Weber (with a black hilum) yielded tofu with a less attractive colour. Differences observed were not attributable to country of origin. Protein contents of soybeans and the resultant tofu (dry basis) were positively correlated. Soybean var. with high protein content also produced tofu with a higher ratio of protein to oil than did var. with smaller amounts of protein. Yield of tofu was positively correlated with protein recovery during processing, but not with protein content of the beans. Hardness of tofu varied according to water content. Conditions in processing tofu greatly affect yield and quality. Varietal differences affected composition and colour of tofu. Var. with a light hilum and high protein content are preferred.