Yield and quality of soft tofu as affected by soybean physical damage and storage

被引:20
作者
Hou, HJ
Chang, SKC [1 ]
机构
[1] N Dakota State Univ, Dept Food & Nutr, Fargo, ND 58105 USA
[2] N Dakota State Univ, Dept Cereal Sci, Fargo, ND 58105 USA
关键词
tofu; storage stability; soybean damage;
D O I
10.1021/jf980037r
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Damaged soybeans with 10% and 20% of splits and seedcoat cracks was stored in 85% relative humidity, 30 degrees C for up to 60 days. Samples were taken out at 15-day intervals for analysis and processing. Titratable acidity of soybeans increased significantly but protein extractability from soybean to soymilk decreased significantly with storage time. Soybeans with 20% split and 60 days of storage were not able to form tofu. Yield of tofu decreased significantly beyond 30 days of storage, and 20% split soybeans had a higher loss in yield than 10% split. The changes in color, hardness, and fracturability of tofu were significant (p < 0.05) upon prolonged storage of soybean. Relative amount of glycinin (11S protein) in soybeans increased as storage time increased for all treatments, but beta-conglyciniin (7S) did not change significantly with storage time. Sensory evaluation showed significant off-flavor was produced in tofu made from soybeans stored for 45 days or longer at 85% RH and 30 degrees C.
引用
收藏
页码:4798 / 4805
页数:8
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