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Soymilk and tofu properties as influenced by soybean storage conditions

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  • Published:
Journal of the American Oil Chemists Society

Abstract

Soybeans were stored at two temperatures, 20°C and 30°C, and two relative humidities, 65% and 85%. The amount of protein extracted into soymilk decreased by about 14% of the initial extractability in all cases after eight months of storage. The decline in protein extract-ability could not be explained by decreases in pH, nor by loss of solubility of certain protein components. Tofu made from beans that were stored at 85% relative humidity became less uniform in microstructure toward the end of the storage period. The volume of whey produced increased with bean storage time.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, N1G 2W1, Ontario, Canada

    R. Thomas, J. M. deMan & L. deMan

Authors
  1. R. Thomas
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  2. J. M. deMan
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  3. L. deMan
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Thomas, R., deMan, J.M. & deMan, L. Soymilk and tofu properties as influenced by soybean storage conditions. J Am Oil Chem Soc 66, 777–782 (1989). https://doi.org/10.1007/BF02653667

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  • DOI: https://doi.org/10.1007/BF02653667

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