Changes in the quality of soybean during storage. Part 2—Effect of soybean storage on the sensory qualities of the products made therefrom☆☆☆

Abstract The sensory qualities of products made from stored grains are directly related to the various physico-chemical and biological changes occurring in grains during storage. Three products—soymilk, tofu and soynuts—were prepared from soybeans of different storage periods and were evaluated for their sensory properties along with some chemical qualities. Total solids and protein in soymilk, as well as in tofu, decreased with the storage time, whereas colour, crispness and taste of soynuts were lost with increase in storage time of beans. Overall organoleptic score of all the products was found to decrease with increase in storage time of beans.