Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Detalhes bibliográficos
Autor(a) principal: Czaikoski, Karina
Data de Publicação: 2018
Outros Autores: Leite, Rodrigo Santos, Mandarino, José Marcos Gontijo, Carrão-Panizzi, Mercedes Concórdia, Siva, Josemeyre Bonifácio Da, Ida, Elza Iouko
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/25850
Resumo: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.
id EMBRAPA-4_b412b33de43216e51ac40a9686e355c7
oai_identifier_str oai:ojs.seer.sct.embrapa.br:article/25850
network_acronym_str EMBRAPA-4
network_name_str Pesquisa Agropecuária Brasileira (Online)
repository_id_str
spelling Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization timesCaracterísticas físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurizaçãoGlycine max; edamame; isoflavones; oligossacharides; thermal processingGlycine max; edamame; isoflavonas; oligossacarídeos; processamento térmicoThe objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.O objetivo deste trabalho foi avaliar os efeitos da concentração de zinco na salmoura acidificada e do tempo de pasteurização sobre o teor de zinco, a coloração e as características físico-químicas e microbiológicas da soja (Glycine max) do tipo vegetal em conserva. Utilizou-se um delineamento composto central rotacional 2², cujas variáveis foram a concentração de zinco na salmoura e o tempo de pasteurização, o que resultou em 12 ensaios. Uma formulação de conserva foi desenvolvida e comparada com grãos em conserva sem adição de zinco e com grãos frescos, com avaliação microbiológica. A adição de zinco dentro dos limites definidos pela Food and Drug Administration (≤75 ppm) não afeta as características físico-químicas e microbiológicas dos grãos em conserva submetidos a 10 min de pasteurização. A salmoura acidificada e com adição de zinco aumenta o conteúdo de glicosídeos isoflavonas, diminui o conteúdo de malonil glicosídeos e tem menores conteúdos de sacarose e estaquiose do que grãos frescos. A adição de zinco não influencia significativamente a coloração dos grãos.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraFundação AraucáriaConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Programa de Apoio a Núcleos de Excelência (Pronex) ProgramCzaikoski, KarinaLeite, Rodrigo SantosMandarino, José Marcos GontijoCarrão-Panizzi, Mercedes ConcórdiaSiva, Josemeyre Bonifácio DaIda, Elza Iouko2018-10-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/25850Pesquisa Agropecuaria Brasileira; v.53, n.7, jul. 2018; 840-848Pesquisa Agropecuária Brasileira; v.53, n.7, jul. 2018; 840-8481678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAenghttps://seer.sct.embrapa.br/index.php/pab/article/view/25850/14224https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/25850/17554Direitos autorais 2018 Pesquisa Agropecuária Brasileirainfo:eu-repo/semantics/openAccess2018-10-09T16:25:54Zoai:ojs.seer.sct.embrapa.br:article/25850Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2018-10-09T16:25:54Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização
title Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
spellingShingle Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
Czaikoski, Karina
Glycine max; edamame; isoflavones; oligossacharides; thermal processing
Glycine max; edamame; isoflavonas; oligossacarídeos; processamento térmico
title_short Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
title_full Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
title_fullStr Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
title_full_unstemmed Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
title_sort Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
author Czaikoski, Karina
author_facet Czaikoski, Karina
Leite, Rodrigo Santos
Mandarino, José Marcos Gontijo
Carrão-Panizzi, Mercedes Concórdia
Siva, Josemeyre Bonifácio Da
Ida, Elza Iouko
author_role author
author2 Leite, Rodrigo Santos
Mandarino, José Marcos Gontijo
Carrão-Panizzi, Mercedes Concórdia
Siva, Josemeyre Bonifácio Da
Ida, Elza Iouko
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv
Fundação Araucária
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Programa de Apoio a Núcleos de Excelência (Pronex) Program
dc.contributor.author.fl_str_mv Czaikoski, Karina
Leite, Rodrigo Santos
Mandarino, José Marcos Gontijo
Carrão-Panizzi, Mercedes Concórdia
Siva, Josemeyre Bonifácio Da
Ida, Elza Iouko
dc.subject.por.fl_str_mv Glycine max; edamame; isoflavones; oligossacharides; thermal processing
Glycine max; edamame; isoflavonas; oligossacarídeos; processamento térmico
topic Glycine max; edamame; isoflavones; oligossacharides; thermal processing
Glycine max; edamame; isoflavonas; oligossacarídeos; processamento térmico
description The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-09
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/25850
url https://seer.sct.embrapa.br/index.php/pab/article/view/25850
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/25850/14224
https://seer.sct.embrapa.br/index.php/pab/article/downloadSuppFile/25850/17554
dc.rights.driver.fl_str_mv Direitos autorais 2018 Pesquisa Agropecuária Brasileira
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2018 Pesquisa Agropecuária Brasileira
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.53, n.7, jul. 2018; 840-848
Pesquisa Agropecuária Brasileira; v.53, n.7, jul. 2018; 840-848
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
_version_ 1793416695240458240

Registros relacionados