Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447 |
Resumo: | The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture. |
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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.IsoflavonaQuantitative descriptive analysisSojaTecnologia de alimentoNutrição humanaAlimento vegetalLeite de sojaSoybeansIsoflavonesFood technologyFood and Human NutritionSoymilkThe objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL.SILVA, J. B. daFELBERG, I.PANIZZI, M. C. C.SOO, Y. LPRUDENCIO, S. H.2011-04-10T11:11:11Z2011-04-10T11:11:11Z2011-02-0220102011-06-07T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleBrazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T23:40:07Zoai:www.alice.cnptia.embrapa.br:doc/875447Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T23:40:07falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:40:07Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
title |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
spellingShingle |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. SILVA, J. B. da Isoflavona Quantitative descriptive analysis Soja Tecnologia de alimento Nutrição humana Alimento vegetal Leite de soja Soybeans Isoflavones Food technology Food and Human Nutrition Soymilk |
title_short |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
title_full |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
title_fullStr |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
title_full_unstemmed |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
title_sort |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
author |
SILVA, J. B. da |
author_facet |
SILVA, J. B. da FELBERG, I. PANIZZI, M. C. C. SOO, Y. L PRUDENCIO, S. H. |
author_role |
author |
author2 |
FELBERG, I. PANIZZI, M. C. C. SOO, Y. L PRUDENCIO, S. H. |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL. |
dc.contributor.author.fl_str_mv |
SILVA, J. B. da FELBERG, I. PANIZZI, M. C. C. SOO, Y. L PRUDENCIO, S. H. |
dc.subject.por.fl_str_mv |
Isoflavona Quantitative descriptive analysis Soja Tecnologia de alimento Nutrição humana Alimento vegetal Leite de soja Soybeans Isoflavones Food technology Food and Human Nutrition Soymilk |
topic |
Isoflavona Quantitative descriptive analysis Soja Tecnologia de alimento Nutrição humana Alimento vegetal Leite de soja Soybeans Isoflavones Food technology Food and Human Nutrition Soymilk |
description |
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2011-04-10T11:11:11Z 2011-04-10T11:11:11Z 2011-02-02 2011-06-07T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010. http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447 |
identifier_str_mv |
Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503328565035008 |