Relationships between Sensory Evaluations, and Physical and Chemical Properties of Boiled Seeds in Black Soybean

Abstract

Interrelationships among sensory evaluations of hardness and viscosity, physical properties and chemical components were investigated using several black soybean lines and varieties possessing various seed characteristics, and the contribution of these properties to the texture of boiled seeds in black soybean was clarified. The fracture force showed a strong positive correlation with the hardness score (r=0.954). The V2 value in this study, which is the ratio of brittleness strain to brittleness force, showed a strong positive correlation with the viscosity score (r=0.961). These results indicate that these fracture characteristics using a texture analyzer are effective indexes to evaluate the sensory texture of boiled seeds. The increasing ratio of seed length after soaking (SSL) and the water-soluble pectin content (WSP) of boiled seeds were related to hardness and viscosity by sensory evaluations. It is considered that the objective evaluation methods and these quantitative indexes of texture for boiled seeds are effective for evaluation of the quality of local black soybean varieties and research on their utilization.