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KMID : 0903519940370010019
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1994 Volume.37 No. 1 p.19 ~ p.24
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Comparision of soybean varieties for soybean sprouts and Tofu processing
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Abstract
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Eight varieties of soybeans grown in Korea were investigated to compare chemical composition, protein dispersibility index (PDI) and some properties of soybean sprouts and tofu. The range of protein contents was 37.80∼40.43% where the Kyungdong 3 was the highest and Suwon 157 was the lowest, while the Bokwang was the lowest in lipid contents. The range of PDI was 71.6∼95.3% where the Kyungdong 3 was the highest and Suwon 162 was the lowest. The Kyungdong 3, Suwon 160 and Suwon 162 were significantly fast in growth rate of soybean sprout roots and the 100% of germination. The Kyungdong 3 was the highest in tofu yield and Suwon 146 was the highest in hardness. The organoleptic properties of tofu showed that L×2.3 ar d Suwon 162 was relatively high in cooked beany odor, while the Suwon 146 were the highest in elasticity and hardness. Even though Kyungdong 3 was found as the best for tofu and soybean sprouts processing, the black color of seed coat affected negatively on tofu color.
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KEYWORD
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