文章基本信息

标题：Physicochemical and sensory properties of tofu prepared from eight popular soybean [ Glycine max (L.) Merrill] varieties in Ethiopia
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作者：Umer A. Yasin ; Jemal T. Horo ; Bilatu A. Gebre 等
期刊名称：Scientific African
印刷版ISSN：2468-2276
出版年度：2019
卷号：6
页码：1-6
DOI：10.1016/j.sciaf.2019.e00179
语种：English
出版社：Elsevier
摘要：AbstractVariety is one of the major factors that influence food product making potential of soybeans. The present study was aimed to investigate the qualities of tofu prepared from eight popular soybean varieties in Ethiopia by analyzing the physicochemical properties and sensory qualities using the standard procedures. The result revealed that tofu yield was in the range of 123.35–134.03% with a significant difference among soybean varieties. The moisture, protein, fat, fiber and ash contents of tofu samples were ranged from 72.45–74.93%, 53.04–56.73%, 27.92–33.88%, 0.36–1.13% and 1.81–2.22%, respectively. Clark 63k, AFGAT, Awassa-95 and Wagayen varieties have gotten the highest overall acceptability by sensory evaluation. However, generally all the tofu samples have a good nutritional composition and fell within acceptable limits, indicating that the eight soybean varieties used in this study can be potentially used for cheese processing and substitute dairy products.
关键词：KeywordsSoybean varietyTofuYieldPhysicochemical compositionSensory quality