ANALYSIS OF SOYBEAN VARIETIES FOR SOY FOOD PRODUCTION

Vegetable cheeses are currently gaining popularity, which raises the question of expanding the range of alternative vegetable products that do not contain milk and (or) animal protein. The physical and chemical parameters of soybean varieties (Delta, Vesta, Lyra, Fora and Vilana) grown in the southwestern regions of the country were analyzed with the purpose of their subsequent application in the food industry. Based on actual performance, a new technology for the production of vegetable tofu cheese aimed at obtaining a product with improved organoleptic and physicochemical properties was considered and presented. An innovative processing method based on the application of acoustic ultrasonic waves to inactivate inhibitors of trypsin and urease enzymes was used. As a result of the experiment, the technology of tofu soy cheese using ultrasonic unit was developed. The organoleptic analysis of the obtained finished products according to the results of which the Lira variety was excluded from the technological process, because the cheese produced from it has a pronounced grassy taste and bean odor. It was found that treatment of soybean seeds with ultrasound at a frequency of 35 kHz for 30 minutes at an ultrasound intensity of 1 W/cm2 reduces the activity of trypsin and urease inhibitor by 93%. Delta, Vesta, Fora and Vilana varieties were found to contain about 40% protein and 20% fat and were suitable for tofu cheese production.