Brazilian soybean cultivars: tofu-making characteristics and acceptance by consuming market

Vera de Toledo Benassi, Marta de Toledo Benassi, Sandra Helena Prudencio

Abstract


In this investigation, eight Brazilian soybean cultivars were evaluated with respect to their tofu-making potential and final products underwent sensory acceptance. Grains from each cultivar showed differences related to size, seedcoat content and water absorption capacity. All cultivars displayed similar tofu yield, but resultant products presented distinct hardness. Mean values obtained on attribute acceptance testing showed tofu were different in terms of flavor and texture but not in global evaluation. Internal Preference Mapping indicated consumer segmentation in three different groups. This information could guide tofu manufacturers in raw material selection, in order to define one or more soybean cultivars that better satisfy the expectations of the consumers.


Keywords


Soybean size; Soybean seedcoat content; Tofu yield; Tofu texture; MDPREF, Consumer segmentation.



DOI: http://dx.doi.org/10.5433/1679-0359.2011v32n4Sup1p1901

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional