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Color (L*a*b* values) of 10 Brazilian soybean varieties was determined. The color depended on the varieties, and generally the red color was stronger than Japanese soybeans. A boiled bean paste made from one Brazilian variety (BRS 213) was yellow, and this color seemed to be preferable as a food base. It was shown that soil of the cultivating region affected the color of the beans, but the effect was less than that of soybean varieties. Washing twice during soaking caused no significant change in color. Using acetic acid at a concentration of 0.1% for soaking slightly decreased the red tone of soymilk. However, when the concentration of acetic acid was higher than 0.5%, it caused deterioration in the smell of soymilk and boiled soybean, and the boiled soybean became harder at the same time. The color of soybeans was shown to be dominated by varieties and soil types of the cultivating region, and it was difficult to improve the color by a washing procedure during soaking.

Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil