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Properties of soya milk and tofu prepared with γ‐irradiated soya beans
Author(s) -
Byun MyungWoo,
Kang IiJim,
Mori Tomohiko
Publication year - 1995
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.2740670409
Subject(s) - food science , soya bean , chemistry , irradiation , glycine , amino acid , biochemistry , physics , nuclear physics
Soya beans ( Glycine max ) ‘hwang keum’ were γ‐irradiated at dose levels of 0, 2.5, 5, 10 and 20 kGy and the effects of the irradiated soya beans on soya milk and tofu properties were studied. An irradiation dose of 5 kGy caused an increase in yield of soya milk and tofu while having very little effect on their quality. The properties of tofu prepared with the soya beans irradiated at 2.5–5 kGy showed no significant difference from the non‐irradiated control. However, at higher doses (10–20 kGy), decreases in yield, water holding capacity and sag value of tofu were observed. Compared with the non‐irradiated control, hardness and fracturability in the texture of tofu were both significantly increased when the soya bean had been irradiated at 10–20 kGy, while cohesiveness and adhesiveness decreased. The changes in color values of soya milk and tofu were pronounced at 20 kGy.