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Cereal Chem 60:245 - 248.  |  VIEW ARTICLE
Effect of Soybean Varieties on the Yield and Quality of Tofu.

H. L. Wang, E. W. Swain, W. F. Kwolek, and W. R. Fehr. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

Tofu was made on a laboratory scale from five U.S. and five Japanese soybean varieties grown under the same environmental conditions. With one exception, all the tofu samples had a bland taste, fine texture, and creamy white color. Weber variety with a black hilum yielded tofu with a less attractive color. Differences observed among the 10 varieties were not attributable to the country of origin. Protein contents of soybeans and the resultant tofu (dry basis) were positively correlated. Soybean varieties with high protein content also produced tofu with a higher ratio of protein to oil than did varieties with smaller amounts of protein. The yield of tofu was positively correlated with protein recovery during processing, but not with the protein content of the beans. The hardness of tofu varied according to water content. Conditions in processing tofu greatly affect yield and quality. Varietal differences affected the composition and color of tofu. Varieties that have a light hilum and high protein content are preferred.

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