Nine light hilum soybean (Glycine ma (L.) Merr.) varieties were used to study the characteristics of soybeans and soymilk that affect the yield and quality of tofu coagulated with calcium sulfate. The yield of tofu was not affected by the size of soybeans. Soybean varieties high in protein, fat and phosphorus contents produce tofu with higher protein, fat and phosphorus contents. Two models for predicting the yield of tofu were proposed. According to model one, soymilk with higher pH and total solids gives a higher yield of tofu. According to model two, soybeans high in protein and ash and low in phosphorus give a higher yield of tofu.

The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board has outlined the most appropriate and complete content for each food science course in a typical food science program and has identified textbooks of the highest quality, written by the leading food science educators. Publishing AG 1999, 2018 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.Printed on acid-free paper This book was designed to serve as an introductory text for courses in food chemistry as part of food science programs meeting the Institute of Food Technologists standards. The original concept for the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has expanded and in some cases refined our knowledge. As with the third edition we have refined and expanded the material in all chapters. Because of the rapidly growing interest we have added chapters on transgenic crops as well as a chapter on beer and wine production. We felt the transgenic crop chapter was important so that students have a basic understanding of the technology and how it has evolved over the last 10,000 years. The chapter on beer and wine production is included to help the students appreciate the science behind fermented beverages. This knowledge will be valuable because the opportunities for food scientists in those areas are growing exponentially. In the area of water as a food component, the issue of the glass transition has received much attention. This demonstrates the important role of water in food properties. Carbohydrates and lipids are of major sources of food energy and are of major interest for their functional and nutriti...

The solid character of plastic fats is the result of the presence of a certain percentage of crystallized fat. Although methods are now available to measure solid/liquid ratios without dificulty, there is no conclusive theory which will relate crystal size and shape, solid fat content and rheological properties. It is generally assumed that plastic fats contain a three-dimensional network of fat crystals, held together by primary (nonreversible) and secondary (reversible) bonds. This paper highlights the hypotheses that have been put forward conceming the forces existing between fat crystals, the rheological properties of plastic fats, and recent informution on crystal network structure.

Short spacings refer to the cross sectional packing of the hydrocarbon chains. They are independent of chain length. Short spacings are widely used for characterizing the various polymorphic forms. Fats can crystallize into four polymorphic forms, i.e., sub-a, a, fl" and 8. These polymorphic forms differ in their chain packing and thermal stability. The fl' form is also known to exhibit several intermediate polymorphic forms. The nomenclature for the polymorphic forms has generated a great deal of confusion over the years. Several researchers have reported on the polymorphic forms of pure triglycerides. Similar polymorphs have sometimes been described by different names. Currently, the nomenclature proposed by Larsson [Larsson, K., Acta Chem. Scand. 20:2256 (1966)] is being widely used. Much of the earlier work on polymorphism has been obtained by studying simple purified substances. The listing of short spacings for natural and commercial fats presented in this paper will be beneficial to researchers working in this field.

Soybeans were stored at two temperatures, 20~ and 30~ 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 extractability 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.