title: Effect of soybean aging on the quality of soymilk, firmness of tofu and optimum coagulant concentration.
abstract: This study investigated the influence of soybean aging (cultivars Coodetec 214 and BRS 267) on the physicochemical properties of soymilk and tofu. Two aging conditions were adopted: accelerated aging (84% relative humidity and 30 °C, up to 9 months) and natural aging (ambient temperature and relative humidity, up to 18 months) and a control condition (47% relative humidity, -20 °C). Tofu was coagulated with MgSO4. Optimum coagulant concentration (OCC) decreased with increasing coagulation temperature and soybean aging time. OCC showed positive correlation with total solids, protein, ash, Ca, Mg and P contents of soymilk. The products showed, in general, reduced color parameters (L(∗) and h°), proteins, lipids, carbohydrates, ash, Ca, Mg, P and total solids (except in the tofu) and firmness (tofu) with increasing aging time. Tofu yields decreased with accelerated aging time.
authors.affiliation: State University of Londrina (UEL), Department of Chemistry, Center of Exact Sciences, Rodovia Celso Garcia Cid (PR 445), km 380, Londrina, Paraná CEP 86.057-970, Brazil.
authors.forename: N K K
authors.initials: NKK
authors.lastname: Kamizake
authors.affiliation: State University of Londrina (UEL), Department of Chemistry, Center of Exact Sciences, Rodovia Celso Garcia Cid (PR 445), km 380, Londrina, Paraná CEP 86.057-970, Brazil.
authors.forename: L C P
authors.initials: LCP
authors.lastname: Silva
authors.affiliation: State University of Londrina (UEL), Department of Food Science and Technology, Center for Agricultural Sciences, Rodovia Celso Garcia Cid (PR 445), km 380, Londrina, Paraná CEP 86.057-970, Brazil. Electronic address: sandrah@uel.br.
authors.forename: S H
authors.initials: SH
authors.lastname: Prudencio
mesh_terms: D003029:Coagulants; D061353:Food Storage; D045730:Soy Foods / Q000032:analysis*; D041942:Soy Milk / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D003029:Coagulants
keywords: Coagulation; Proteins; Storage time; Texture; Total solids