Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/39
Título: Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
Autor(es): Tassi, Adriana Luiza Wain
Bento, Juliana Aparecida Correia
Caliari, Márcio
Silva, Vera Sônia Nunes da
Pacheco, Maria Teresa Bertoldo
Soares Junior, Manoel Soares
Palavras-chave: Glycine max (L.) Merrill
Texture
total phenolic
antioxidant activity
Amino acids
Trypsin inhibitor
Data do documento: jul-2018
Citação: Food Science and Technology, v. 3, n. 3, p. 552-558, July-Sept. 2019.
Resumo: Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was obtained with a maceration time of 100 minutes and without the addition of acetic acid. The product was microbiological safe, showed sensory acceptance and high nutritional value (15.5 g 100 g-1 of protein and 7.0 g 100 g-1 of lipid), free of trypsin inhibitor. The essential amino acids represented 17.2% of those in the dry grain, more than 50% the standard values proposed for the essential amino acids for children and adults. The selected preserve maintained 31.25% of the antioxidant activity of the grains and could be used as a viable technological option.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/39
ISSN: ISSN 1678-457X (Online)
Aparece nas coleções:Artigos cientificos

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