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Soybean cultivars impact quality and function of soymilk and tofu
Author(s) -
Kim Yookyung,
Wicker Louise
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2287
Subject(s) - cultivar , food science , chemistry , soy protein , viscosity , horticulture , biology , materials science , composite material
The functional properties of soymilk and tofu prepared from Benning and Danbaekkong soy cultivars were identified. The protein content in soymilk was significantly higher for Danbaekkong, at 46.4 g kg −1 , than for Benning at 42.0 g kg −1 . The 11S/7S globulin ratios of Danbaekkong and Benning were estimated at 0.93 and 0.38, respectively. Soymilk from Danbaekkong was more non‐Newtonian ( n = 0.69) than soymilk from Benning ( n = 0.84). Tofu prepared from Danbaekkong was significantly harder, chewier and gummier than tofu from Benning. Differences in protein content, protein ratio, viscosity, textural properties and color of soymilk can be applied as indicators of quality and functionality in soy foods such as tofu. Copyright © 2005 Society of Chemical Industry