STORAGE CONDITIONS AFFECT SOYBEAN COLOR, CHEMICAL COMPOSITION AND TOFU QUALITIES
Hongjiang Hou, K. C. Chang
Journal of Food Processing and Preservation
Abstract
Soybeans stored under four sets of conditions were analyzed for the changes in color, composition and their effects on yield and textural properties of tofu. Soybeans stored under the adverse conditions (84% relative humidity (RH), 30C) exhibited significant changes in tofu yield and textural quality as well as in color and total free sugar content with storage time. Significant correlations existed between soybean color and tofu yield within 6 months under the adverse storage conditions. Color changes may provide a rapid method for predicting soybean quality for making tofu after storage. Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents, and maintained good qualities for tofu making for up to 18 months.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
soybeans exhibit no significant changes in color or composition stored under mild (57% RH, 20°C), cold (4°C), and uncontrolled ambient conditions (garage)
“Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents, and mainta...”
soybeans exhibit significant changes in tofu yield and textural quality stored under adverse conditions (84% relative humidity, 30°C)
“Soybeans stored under the adverse conditions (84% relative humidity (RH), 30C) exhibited significant changes in tofu yield and textural quality as well as in color and total free sugar content with st...”
soybeans show significant correlations between color and tofu yield stored under adverse conditions within 6 months
“Significant correlations existed between soybean color and tofu yield within 6 months under the adverse storage conditions.”