Soybean grain quality technological indicators assessment in a comparative aspect

The aim of research is to study the technological properties of grain of new varieties of soybeans of the All-Russian Research Institute of Soybeans. Objectives: to study the organoleptic and physical characteristics of soybeans and carry out their comparative analysis. The object of the study is medium-protein (37.79-40.81 %) and medium-oil (18.11-19.64 %) soybean varieties included in the State Register of Breeding Achievements and approved for use in production. The selection and preparation of samples of soybean grain was carried out in accordance with GOST 10852-86, GOST 17109-88; organoleptic assessment of grain (appearance, shape, color of grain, scar, presence of pigmentation) - in accordance with GOST 27988-88; grain size - by determining the mass of 1000 grains (in accordance with GOST ISO 520-2014, the grain size coefficient (the product of linear indicators of the grain (length, width, thickness), established by direct measurement of 10 grains with an accuracy of 0.1 mm) and sieving the sample (100 g) through sieves with round perforations 4-7 mm in diameter. The evenness of the grain was determined simultaneously with the size of sieving on sieves and was expressed as a percentage. It was found that the mass of 1000 grains in the studied soybean varieties ranges from 119.14±5.06 (Statnaya) to 204.58±2.43 g (Charodeyka), the interspeed range of variation was 85.44 g. Mostly all studied varieties soybeans had an average grain size. In the group with an average grain size, the minimum indicator of the mass of 1000 grains was 132.79±7.59 g (Kruzhevnitsa variety), the maximum - 174.52±2.46 g (Zolushka variety). The largest total grain residue on two adjacent sieves (from 98.16 to 100 %) indicates a high degree of grain evenness. Analysis of the results of studies of the technological properties of soybean grain showed that, in terms of organoleptic characteristics, the new varieties meet the requirements for food varieties and are suitable for food use.