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BSTRACT: Soybeans stored under 4 conditions were analyzed for the degradation of phytate and its effects on tofu qualities. Phytate in soybeans was hydrolyzed significantly under the adverse conditions for 9 mo, but decreased slightly under 3 mild conditions for 18 mo. Phytate degradation contributed to an increase in titratable acidity. When the phytate contents of soymilk were selectively reduced by 11.3% and 17.5% by phytase, while other components remained unchanged, tofu yield increased significantly but texture became softer. Tofu yield decreased and hardness increased in beans stored in the adverse conditions. Phytate degradation during adverse storage played a minor, indirect role in the deterioration of soybeans for tofu making. [ABSTRACT FROM AUTHOR]

Soybeans (Glycine max) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 &degC. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. [ABSTRACT FROM AUTHOR]