2004 Volume 5 Issue 3 Pages 169-176
In the tofu production process, quality evaluation of soybean is most important to control the tofu quality at a constant because the quality of soybean directly affects the quality of the product. In this study, the germination percentage of soybean was selected as an indicator of the quality evaluation of soybean for tofu production. Effects of storage temperature and relative humidity on the germination percentage of stored soybean, the protein contents of soybean, soymilk and tofu refuse, soymilk Brix and hardness of tofu were examined. The protein contents of soybean and soymilk were not suitable as indicators for the quality evaluation of soybean because the protein contents were'unchanged. It may be important to measure the quality of the protein because the quality of soybean may change during soybean storage. The germination percentage was suitable as an indicator for the quality evaluation of soybean because the hardness of tofu could be predicted from the germination percentage of the soybean. The quality evaluation of the soybean using the germination percentage and the soymilk Brix (protein content of soymilk) was possible.
