Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

Detalhes bibliográficos
Autor(a) principal: Tassi, Adriana Luiza Wain; et. al.
Data de Publicação: 2020
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/197
Resumo: The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1. This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.
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spelling Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acidTextureColourAntioxidant capacityProximal compositionThe aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1. This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.CAPESTassi, Adriana Luiza Wain; et. al.2021-11-17T19:21:37Z2021-11-17T19:21:37Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFood Sci. Technol, Campinas, 40 (Suppl. 1):250-257 2020 DOI: https://doi.org/10.1590/fst.09618http://repositorio.ital.sp.gov.br/jspui/handle/123456789/197reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-05-20T16:13:34Zoai:http://repositorio.ital.sp.gov.br:123456789/197Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-05-20T16:13:34Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
title Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
spellingShingle Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
Tassi, Adriana Luiza Wain; et. al.
Texture
Colour
Antioxidant capacity
Proximal composition
title_short Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
title_full Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
title_fullStr Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
title_full_unstemmed Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
title_sort Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid
author Tassi, Adriana Luiza Wain; et. al.
author_facet Tassi, Adriana Luiza Wain; et. al.
author_role author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Tassi, Adriana Luiza Wain; et. al.
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Texture
Colour
Antioxidant capacity
Proximal composition
topic Texture
Colour
Antioxidant capacity
Proximal composition
description The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1. This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.
publishDate 2020
dc.date.none.fl_str_mv




2020
2021-11-17T19:21:37Z
2021-11-17T19:21:37Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Food Sci. Technol, Campinas, 40 (Suppl. 1):250-257 2020 DOI: https://doi.org/10.1590/fst.09618
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/197
identifier_str_mv
Food Sci. Technol, Campinas, 40 (Suppl. 1):250-257 2020 DOI: https://doi.org/10.1590/fst.09618
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/197
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
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dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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