Claim · model-written summary
Other tofu texture indices varied significantly during storage.
- Taxon
- soybean
Glycine maxe0 - Outcome
- texture indices of tofu curde0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Other texture indices of tofu curd (springiness, resilience, cohesiveness and chewiness) underwent significant (P < 0.05) variations during soybean storage in all conditions.”
Title
Chemical effects of long-term storage of Soybeans under Air and Nitrogen
Jingwen Cai The Sydney eScholarship Repository (The University of Sydney) 2012
Other claims from this paper (19)
- Intervention effect Low humidity caused soybean water loss.
- Intervention effect High-temperature storage reduced soybean protein extractability.
- Observation Soybean free sulfhydryl content decreased in storage.
- Observation Soybean disulfide content increased in storage.
- Observation Total soybean sulfhydryl content decreased in storage.
- Observation Low molecular weight soybean proteins decreased in storage.
- Observation Aggregated soybean proteins increased in storage.
- Observation Unsaturated fatty acids including oleic, linoleic and linolenic acids decreased in stored soybeans.
- Observation Fructose, sucrose, raffinose and stachyose decreased in stored soybeans.
- Observation Soymilk yield, solids, protein content and protein recovery decreased following soybean storage.
- Observation Okara yield and protein recovery increased following soybean storage.
- Observation Tofu yield, protein recovery and water content were lower after soybean storage.
- Observation Tofu hardness from high-temperature-stored soybeans increased in the first 15 months.
- Observation Tofu hardness from high-temperature-stored soybeans substantially decreased in the final five months.
- Method / resource The study obtained a smooth, repeatable RVA profile of soy flour.
- Intervention effect Added sugars and salts decreased soy flour RVA viscosities.
- Intervention effect Defatting soy flour increased RVA viscosities.
- Observation Soybean storage significantly changed RVA parameters.
- Intervention effect Nitrogen improved soymilk and tofu yield and quality after more than 10 months of hot storage and partly prevented oil deterioration.