Physical and chemical properties of some Indonesian soybean varieties related to processing and product quality of tofu
1991
Indrasari, S.D. | Damardjati, D.S. (Balai Penelitian Tanaman Pangan Sukamandi (Indonesia))
Twenty one Indonesian soybean varieties and two promising lines, were analyzed physically and chemically to determine the major factors related to their processing characteristics and quality of tofu. The pattern of distribution and relationship of 21 variables in ranging from 33,9 to 48,0 percent db, and fat is from 15,0 to 23,4 percent db. Yield recovery in tofu processing may be divided into three groups, i.e. a) low ( 190 percent), intermediate (190 to 220 percent) and high ( 220 percent) yield. There is no significant correlation between soybean protein content and tofu yield recovery which has positive correlation to tofu protein content. Generally, organoleptic scores of tofu have no correlation to physical and chemical properties of soybean, except color of tofu is affected by color of soybean seedcoat. Tofu made from Wilis, followed by no. 129, Galunggung and Shakti, have the highest score on organoleptic test
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