An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production

• Published in: Food research international 2001, Vol.34 (8), p.669-677
• Main Authors: Mullin, W.J., Fregeau-Reid, J.A., Butler, M., Poysa, V., Woodrow, L., Jessop, D.B., Raymond, D.
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; Quality; Soybean; Soyfood; Soymilk; Tofu; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(01)00087-4

A method for preparing soymilk and tofu has been developed to be used in assessing the suitability of new soybean varieties for soyfood production; the coagulants were glucono-delta-lactone and CaSO 4·2H 2O. The method was tested in two separate laboratories using four soybean varieties developed in Canada, three were food grade and the fourth was an oilseed variety. The soymilk and tofu pH was similar regardless of variety or lab. For soymilks yield and total solids there were significant differences ( P⩽0.01) detected among varieties and between laboratories. For tofu yield and total solids the variety effects were significant in both locations (laboratories). Although reproducibility was very good within each laboratory, for each treatment there was some lack of reproducibility across laboratories. The method is best suited for use in comparative studies using a base standard as reference and is a good tool for assessing the quality of new soybean varieties for food use.