Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and Tofu |
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| Authors: | S. Min Y. Yu S. St. Martin |
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| Affiliation: | Authors Min and Yu are with Dept. of Food Science and Technology and author St. Martin is with Dept. of Horticulture and Crop Science, The Ohio State Univ., Columbus, OH 43210. Direct inquiries to author Min (E-mail: ). |
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| Abstract: | ![]()
ABSTRACT: Soybean varieties and growing location greatly affected the protein content and color of soymilk and the protein content and yield of tofu ( P < 0.05). Protein content of soybeans was the most important affecting factor for the qualities of soymilk and tofu. There were significant correlations between the protein contents of soybeans and soymilks ( P < 0.05). There were also significant correlation between the soybean protein and the total solid content of soymilk (P < 0.05). Tofu moisture content had significant effect on the hardness and yield of tofu (P < 0.05). The correlation between soybean protein and tofu yield was significant at P < 0.05. The protein content and yield of tofu can be predicted by analyzing soybean protein. |
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| Keywords: | soybean soymilk tofu |
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