Evaluation of components and tofu quality of soybean [Glycine max] varieties produced in Hokkaido
2004
Tanifuji, K. (Hokkaido. Central Agricultural Experiment Station, Naganuma (Japan)) | Kato, J.
Summary Contents of components (protein, lipid, and total sugar) of soybean produced in Hokkaido in 2001 and 2002 were analyzed. Properties of soymilk and tofu, processed by modified method, were also evaluated. Ranges of protein content of soybean were similar between these two years, and the most frequency was found among 40-44%. The content of lipid was lower, and that of total sugar was higher in 2002 (low temperature in summer) than 2001. "Toyomusume" showed the highest tofu firmness among varieties cultivated in Hokkaido. Positive higher correlation was shown between tofu firmness and protein content in soybean and soymilk. Tofu firmness also showed significant negative correlation with increase ratio of soybean weight by soaking. Relationship between protein content of soybean and tofu firmness was investigated for three varieties, "Toyomusume", "Toyokomachi", and "Yukihomare", constituting the same commercial soybean brand "Toyomasari". Relationship between protein content and tofu firmness for these varieties was described as different quadratic regression curves. These results indicate that each variety has an individual maximum limit of tofu firmness. "Toyomusume" showed the highest, and "Yukihomare" showed the lowest maximum limit among these three varieties.
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