Characterization of ‘Kyo-Shiro-Tamba’ (Glycine max (L.) Merr.), new yellow soybean cultivar derived from black soybean

Abstract

Tambaguro (cv. Shin-Tamba-Guro) harvested in Kyoto prefecture is very popular not only in its large size but the palatability. The yellow soybean, ‘Kyo-Shiro-Tamba’, has been obtained under improvement of Tambaguro. In this study, the characterization of ‘Kyo-Shiro-Tamba’ was performed by comparing with those of other varieties of Tamba black soybean. As results, ‘Kyo-Shiro-Tamba’ is shown to be less contents in free amino acids and free sugars but superior in the rheological properties and sensory evaluation, which meant that ‘Kyo-Shiro-Tamba’ had wide processing characteristics.