Abstract
Soybeans stored under four sets of conditions were analyzed for the changes in color, composition and their effects on yield and textural properties of tofu. Soybeans stored under the adverse conditions (84% relative humidity (RH), 30C) exhibited significant changes in tofu yield and textural quality as well as in color and total free sugar content with storage time. Significant correlations existed between soybean color and tofu yield within 6 months under the adverse storage conditions. Color changes may provide a rapid method for predicting soybean quality for making tofu after storage. Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents, and maintained good qualities for tofu making for up to 18 months.
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Claims 6
Claim · model-written summary
Adverse storage significantly changed tofu yield and texture over time.
- Taxon
- Soybeans
Glycine maxe0 - Treatment
- adverse conditions (84% relative humidity (RH), 30C)e0
- Outcome
- tofu yield and textural qualitye0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored under the adverse conditions (84% relative humidity (RH), 30C) exhibited significant changes in tofu yield and textural quality as well as in color and total free sugar content with storage time”
Claim · model-written summary
Adverse storage significantly changed soybean color and total free sugar content over time.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- adverse conditions (84% relative humidity (RH), 30C)e0
- Outcome
- color and total free sugar contente0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored under the adverse conditions (84% relative humidity (RH), 30C) exhibited significant changes in tofu yield and textural quality as well as in color and total free sugar content with storage time”
Claim · model-written summary
Soybean color correlated significantly with tofu yield during six months of adverse storage.
- Taxon
- soybeanGlycine maxe0
- Treatment
- adverse storage conditionse0
- Outcome
- tofu yielde0
- Qualifier
- within 6 months under the adverse storage conditionse0
Not reportedCompoundOrgan / stageDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Significant correlations existed between soybean color and tofu yield within 6 months under the adverse storage conditions”
Claim · model-written summary
Soybean color change may predict quality for tofu making after storage.
- Taxon
- soybeanGlycine maxe0
- Outcome
- predicting soybean quality for making tofue0
- Qualifier
- may provide a rapid methode0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Color changes may provide a rapid method for predicting soybean quality for making tofu after storage”
Claim · model-written summary
Mild, cold and ambient storage produced no significant color or composition changes except moisture content.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage)e0
- Outcome
- color or compositione0
- Direction
- no significant changese0
- Qualifier
- except for moisture contentse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents”
Claim · model-written summary
Soybeans maintained good tofu-making quality for up to 18 months under mild, cold and ambient storage.
- Taxon
- SoybeansGlycine maxe0
- Treatment
- mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage)e0
- Outcome
- good qualities for tofu makinge0
- Value
- 18 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Soybeans stored under mild (57% RH, 20C), cold (4C) and uncontrolled ambient conditions (garage) exhibited no significant changes in their color or composition except for moisture contents, and maintained good qualities for tofu making for up to 18 months”
The same questions in other papers
cold · quality: postharvest · Glycine max (soybean)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
humidity · quality: postharvest · Glycine max (soybean)Results agree
1 paper in the same direction as this paper
- negative
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.