ASSESSMENT OF TECHNOLOGICAL PROPERTIES OF SOYBEAN GRAIN OF THE FSBSI ARSRI OF SOYBEAN AND ITS PROCESSING PRODUCTS TO DETERMINE THEIR SUITABILITY FOR USE IN FOOD PRODUCTION
Abstract
Using soybeans as a source of complete, high digestible vegetable protein in nutrition is justified
by a good balance of amino acid composition and its availability. The choice of a soybean
variety for food purposes depends mainly on its technological properties. The article presents the
results of the studies on the assessment of the suitability of soybean varieties (Kruzhevnitsa,
Yurna, Persona and Intriga) of the FSBSI ARSRI breeding of Soybean, intended for processing
for food purposes. The organoleptic indicators of studied varieties of soybean grain and intermediate
products – soy «milk», coagulate and okara, finished product yield, and also its physical parameters:
nature, uniformity, fineness, mass of 1000 grains, grain swelling size were defined. A
direct impact of the physical parameters on a quality and yield of the obtained intermediate soy
products was not revealed. The yield of soy «milk» from 100 g of soybean of the studied varieties
was in the range of 1421–1448 g. The maximum yield of the protein coagulate was found in the
soybean variety Yurna (209,0 g), the maximum yield of okara – in the soybean variety Intriga
(286,8 g). From the studied varieties, the highest organoleptic score of 23.8 points and the maximum
number of points of the complex product quality indicator – 4.8 were obtained by soy
«milk» samples, prepared from the grain of soybean varieties Yurna and Kruzhevnitsa. According
to these indicators, the protein coagulate, prepared from a grain of soybean variety Kruzhevnitsa
was maximum estimated at 24.2 and 4.8 points, and the soybean okara, prepared from the grain of
soybean variety – Intriga, which gained 23.8 and 4.7 points, respectively. In accordance with the total
rating score, the soybean varieties Yurna and Kruzhevnitsa showed the best quality indexes. The
carried out research established the selection possibility of soybean grain varieties, which provide
obtaining food products with predetermined technological properties.
