EFFECT OF SOYBEAN STORAGE ON TOFU AND SOYMILK PRODUCTION

Century 84 and Century -L(2)L(3) (lacking lipoxygenase isozymes 2 and 3) near isogenic soybean varieties were stored at five temperature and relative humidity conditions for up to three months. At one-month int ervals, soybeans were retrieved from storage and processed into soymil k and tofu. Chemical and physical characteristics of the soybeans, soy milk, and tofu were analyzed. In general, soybean storage above 25C an d 50% relative humidity adversely affected the characteristics of the soymilk (reduced pH and solids content) and tofu (decreased yield and moisture content, and darker color) produced. Century -L(2)L(3) soybea ns were more resistant to changes during adverse storage than were Cen tury 84 soybeans.