Effects of Variety and Cultivating Region on the Color of Soymilk and Other Soybean Processing Foods in Brazil

Abstract

Color (L*a*b* values) of 10 Brazilian soybean varieties was determined. The color depended on the varieties, and generally the red color was stronger than Japanese soybeans. A boiled bean paste made from one Brazilian variety (BRS 213) was yellow, and this color seemed to be preferable as a food base. It was shown that soil of the cultivating region affected the color of the beans, but the effect was less than that of soybean varieties. Washing twice during soaking caused no significant change in color. Using acetic acid at a concentration of 0.1% for soaking slightly decreased the red tone of soymilk. However, when the concentration of acetic acid was higher than 0.5%, it caused deterioration in the smell of soymilk and boiled soybean, and the boiled soybean became harder at the same time. The color of soybeans was shown to be dominated by varieties and soil types of the cultivating region, and it was difficult to improve the color by a washing procedure during soaking.

Soybean variety and storage effects on soymilk flavour and quality

“…Lutein content has been found to depend on factors such as the maturation stage of the beans (Monma et al. , 1994), variety and type of growing soil (Saito et al. , 2004).…”

Effect of Chopping Step and Drying Technique on the Quality of Alkali Treated Cottonii (Atc)

“…Several characteristics of raw materials, namely moisture content, acid insoluble ash content, clean anhydrous weight (CAW) and sand content (filth) were evaluated. The quality parameters of ATC evaluated were gel strength (Marine Colloids, 1978), moisture content AOAC, 1995), viscosity (Marine Colloids, 1977), yield (Marine Colloids, 1978), and whiteness (Saito, 2004). In this experiment, the sampling for analysis was taken randomly with 3 replications and the statistical analysis was performed by using SPSS 15.…”