O. V. Litvinenko, E. S. Statsenko
All-Russian Research Institute of Soybean Breeding, Ignat’evskoe sh., 19, Blagoveshchensk, Amurskaya obl., 675027, Russian Federation
Abstract. The studies aimed to assess the quality indicators of seeds of new soybean varieties to establish their appropriateness for the preparation of dessert soybean-berry paste. The material was new soybean varieties such as mid-season Nevesta variety and early-ripening Sentyabrinka and Statnaya varieties, harvested in 2016–2017, grown in the Amur Region (Sadovoye, Tambovsky district). The soil of the experimental plot was medium-thick meadow chernozem-like. The biochemical composition of the seeds (the content of protein, fat, total carbohydrates, amino acid and fatty acid compositions) was determined by near-infrared spectroscopy using the FOSS NIRSistem 5000 analyzer. The protein content in the seeds of Nevesta variety was at the level of 37.73%; in the seeds of Sentyabrinka variety, it was 38.18%; in the seeds of Statnaya variety, it was 39.55%. The content of protein in the studied soybean varieties was at the medium level (38–40%), therefore they can be used in protein paste production. The content of essential amino acids in the protein of the studied soybean varieties, except for the total of methionine and cystine, was enough to fully satisfy the daily human need. The content of fat in the seeds of Nevesta variety was 18.23%; in Sentyabrinka variety it was 19.38%; in Statnaya variety it was 18.01%. In the production of soybean-berry paste, in addition to soybean milk, which was the main component, mashed cowberries were used. The paste was produced by the method of thermoacid coagulation of soybean milk with cowberry puree. The optimal ratio of soybean milk to berry puree was 3 to 1. The energy value of the soybean-berry paste samples made from seeds of different varieties was at the level of 75.06–75.96 kcal. Based on the aggregate assessment of the biochemical composition, organoleptic characteristics of seeds, soybean milk and soybean-berry paste, taking into account the results of calculating their nutritional and energy value, the products of all the studied soybean varieties can be recommended for use in the production of dessert soybean-berry paste.
Keywords: soybean (Glycine max); seeds; protein; fat; amino acid composition; fatty acid composition; organoleptic evaluation; soybean milk; soybean-berry paste; nutritional value.
Author Details: O. V. Litvinenko, Сand. Sc. (Vet.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); E. S. Statsenko, Сand. Sc. (Techn.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.).
For citation: Litvinenko O. V., Statsenko E. S. New Soybean Varieties for the Dessert Soybean-Berry Paste Production. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 10. Pp. 81–86 (in Russ.). DOI: 10.24411/0235-2451-2019-11018.