17C-15 |
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S. R. YOO1, Y. M. Yu, S. S. Martin, and D. B. Min1. (1) Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007 The effects of soybean composition on the qualities of tofu, which is getting popular recently, have not been well studied. Objectives are to study the effects of soybean composition on color, texture, yield of soymilk or tofu and to develop simple and efficient methods for the evaluation of the yield and qualities of soymilk or tofu. The 100 grams of each of 14 soybean varieties were rinsed and soaked in 1000 ml of distilled water for 16 hrs, drained, rinsed, and ground in a blender with boiling water. Water was added to make a total of 1100 grams of soybean slurry. The slurry was filtered through four layers cheesecloth to separate the 880 ml soymilk. Soymilk was boiled for 10 min and cooled down to 75 °ĘC and calcium sulfide solution was poured into the soymilk and stirred. Soybean curd was transferred to a tofu box. The total solid, protein, color, hardness of tofu were determined by published methods The higher the protein content of soybean was, the higher the total solid content, protein content and yield of tofu were (P < 0.05). The higher the protein or total solid content of soymilk was, the higher the yield of tofu was (P <0.05). The protein content, total solid content, and yield of soymilk or tofu can be predicted with R2=0.98 by analyzing the protein content of soybean. No correlation existed between soybean protein content and tofu hardness. Tofu moisture content affected the hardness. A simple and reproducible laboratory scale tofu making apparatus with coefficient of variation of 3% for tofu yield was developed. The information provides essential information to the development of new soybean varieties for good soymilk and tofu. The new tofu making easy to use and reproducible laboratory scale apparatus could be used to evaluate the soybean varieties for tofu qualities effectively.
Session 17C, Food Chemistry: Cereals, grains, legumes and their products
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