STUDY ON SUITABILITY OF NEW SOYBEAN VARIETIES FOR MANUFACTURING SOYBEAN CURD – TOFU

The purpose of research is to study new soybean varieties (Puma, Barguzin, Sayana) for suitability for the manufacture of soybean curd – tofu with improved organoleptic characteristics. The physical indicators of raw materials were determined, the analysis of the biochemical composition of raw materials and finished products made from soybean varieties of a very early ripeness group of selection of the Federal State Budgetary Scientific Institution Federal Scientific Center, V.S. Pustovoit All-Russian Research Institute of Oil Crops, grown in the conditions of the Lipetsk Region. Tofu samples were made using an acid coagulant, the yield of products per unit of raw material was determined, and an organoleptic assessment of the quality of the finished product was carried out in comparison with a mass-produced sample presented in retail trade. The studied soybean varieties contained in their composition protein from 38.3 % in the Barguzin variety to 39.3 % in the Sayana variety in their composition, which during processing made it possible to obtain a finished product with a protein content from 16.0 % in the Sayana variety to 18.1 % in varieties Barguzin. The Puma variety with a thousand seed weight of 138.8 g made it possible to obtain the highest yield of the finished product (1034 g) from one kg of raw material, which is 54–94 g more compared to other studied varieties. The use of an acid coagulant contributed to the formation of a soft, but shape-retaining consistency of the finished product. Samples of bean curd made from the studied varieties had a neutral taste, a slight soy smell and a white color with a slight beige tinge. Soybean varieties Puma, Barguzin, Sayana, when grown in the Lipetsk Region, provide raw materials suitable for making high quality tofu.