Effect of Soybean Cultivars on the Processing Characteristics of Brine Tofu and Lactone Tofu
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Abstract:
Zhonghuang 13, Xiaojinhuang, Black soybean 1, Dongnong 53, and Wuhe wild soybean (new and old) were used as raw materials, and brine and glucono-δ-lactone were used as coagulants to prepare brine tofu and lactone tofu following basic procedures. Texture property analysis (TPA), sensory evaluation, yield, and nutrients of tofu were determined to analyze the effect of soybean cultivars on the processing characteristics of the two types of tofu. The results showed extremely significant differences (p< 0.01) in the sensory score and TPA results of the two types of tofu prepared from different soybean cultivars. Among them, Zhonghuang 13, Xiaojinhuang, and Black bean 1 showed higher sensory scores and better TPA results. Brine tofu prepared from Wuhe wild soybeans had a loose texture, and curd could not be formed from Wuhe wild soybean (old). In comprehensive analysis based on yield as well as protein and fat content, Xiaojinhuang, Zhonghuang 13, and Black soybean 1 were suitable for the preparation of brine tofu; Xiaojinhuang and Black soybean 1 were also suitable for the preparation of lactone tofu.
