TOFU MADE WITH NON-GM SOYBEAN CULTIVARS FROM ARGENTINA: SENSORY EVALUATION AND ANTIOXIDANT CONTENTS

SOLDINI, DIEGO; MARIOLI NOBILE, CARLA G.; GROSSO, RUBÉN; CHANG, SAM; MARTÍNEZ, MARÍA JOSÉ

Harbin

Congreso; The seventh international soybean processing and utilization conference (ISPUC VII); 2016

Northeast Agricultural University

The objective of this research was to perform a descriptive sensory analysis of tofu made with Argentinean soybean cultivars developed by the breeding program at INTA, and to evaluate the composition of antioxidants and protein in tofu and soybeans grains used for their preparation. The results indicate that pressed firm tofu pieces prepared with soybeans from Argentina has similar sensorial attributes with tofu made of soybeans breaded for tofu purposes compared to commercial standards. Special high protein no-GM soybeans have higher protein content but lower content of compounds of antioxidant activity in terms of phenols, flavonoids and condensed tannins.