Physicochemical analysis, yield determination, and sensory analysis of soymilk and tofu from IPB-developed soybean (Glycine max) varieties (Manchuria, Tiwala 10-C, IPB SY 96-27-21 and IPB SY 96-27-23)

Date

7-2015

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Ara Fatima C. Algar

Abstract

The study was conducted to determine the physicochemical properties of four new soybean varieties developed by the UPLB-IPB and compare the differences in yield and sensory properties of tofu and soymilk that will be produced to that of the commercially available soybean in the market. Proximate composition of the soybean samples showed significant differences and IPB-developed soybeans showed higher nutritional content compared to the commercial sample. Soy products such as soymilk and tofu were also made and underwent sensory evaluation using quality scoring. Results for both soymilk and tofu showed no significant difference in the sensory parameters except for color. Yield analysis of soymilk showed no difference on the volume of soymilk produced but showed differences in the weight of tofu produced. Overall, IPB SY 96-27-21 was considered to be the best soybean variety upon reviewing the nutritional component and sensory characteristics.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2015 F61 /L39

Document Type

Thesis

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