Physicochemical Characteristics of Soybeans Grown in Different Origins and Cultivation Methods Accompanying Tofu Properties

재배 조건 및 재배 지역에 따른 콩의 이화학적 특성 및 두부 품질에 미치는 영향

  • 이선미 (경일대학교 식품과학부) ;
  • 황자영 (동남보건대학교 식품영양과)
  • Received : 2014.03.25
  • Accepted : 2014.04.16
  • Published : 2014.04.30


In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.


Supported by : 동남보건대학교


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