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KMID : 0380619900220040439
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.439 ~ p.444
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Comparison of Soybean Varieties for Yield , Chemical and Sensory Properties of Soybean Curds
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Abstract
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Fourteen varieties of soybeans grown in Korea were investigated for their chemical composition, yields and organoleptic properties of soybean curd. The soybean curd was prepared by soaking, grinding and heating of soybeans followed by filtration, coagulation with CaSO₄ and pressing. The proximate analysis showed that soybean curd had the moisture content of 75.0-82.0% and 48.6-56.1% protein, 14.8-40.4% lipids and 6.4-26.8% carbohydrate by dry weight basis. The yield of volume total solids and protein from 100 g of soybeans were 182.2-227.5 ㎤, 42.65-55.60% and 57.90-76.50%, respectively. Among the 14 varieties, the highest volume yield was obtained from Suwon-141 which has the highest contents of moisture, carbohydrate and the lowest in lipids of soybean curd. The curd prepared with Baegun and Jangyeob contained relatively low values in moisture, protein and carbohydrate and yielded the lowest in volume yield. Therefor moisture, protein and carbohydrate contents in soybean curd affected greatly on volume yield. The organoleptic properties of odor and taste couldn´t find any significant relationship with chemical composition of soybean curd eventhough there were some difference in their intensities among varieties.
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