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

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.