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dc.contributor.authorTassi, Adriana Luiza Wain-
dc.contributor.authorBento, Juliana Aparecida Correia-
dc.contributor.authorCaliari, Márcio-
dc.contributor.authorSilva, Vera Sônia Nunes da-
dc.contributor.authorPacheco, Maria Teresa Bertoldo-
dc.contributor.authorSoares Junior, Manoel Soares-
dc.date.accessioned2019-09-24T17:36:22Z-
dc.date.available2019-09-24T17:36:22Z-
dc.date.copyright2018-
dc.date.issued2018-
dc.identifier.citationFood Science and Technology, v. 3, n. 3, p. 552-558, July-Sept. 2019.pt_BR
dc.identifier.issnISSN 1678-457X (Online)-
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/39-
dc.description.abstractFood-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.pt_BR
dc.language.isoenpt_BR
dc.rightsAbertoPT_Br
dc.subjectGlycine max (L.) Merrillpt_BR
dc.subjectTexturept_BR
dc.subjecttotal phenolicpt_BR
dc.subjectantioxidant activitypt_BR
dc.subjectAmino acidspt_BR
dc.subjectTrypsin inhibitorpt_BR
dc.titlePhysical and chemical characteristics of soybean preserve as a function of maceration time and acetic acidpt_BR
dc.typeArticlept_BR
dc.publisher.cityCampinasPT_Br
dc.publisher.countryBrasilPT_Br
dc.date.monthofcirculationJul.-Set.-
dc.description.volume39PT_Br
dc.description.issuenumber3-
dc.description.firstpage552PT_Br
dc.description.lastpage558PT_Br
dc.identifie.doihttps://doi.org/10.1590/fst.31617PT_Br
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