Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23415 |
Resumo: | BACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS: Throughout the fermentation process, the ascorbic acid and phenolic compounds content – with important nutritional value – increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION: Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties |
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Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) misomisograss peachemical compositioncolourtexturelinear viscoelastic behaviourBACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS: Throughout the fermentation process, the ascorbic acid and phenolic compounds content – with important nutritional value – increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION: Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy propertiesSCIRepositório da Universidade de LisboaSantos, RafaelaMansidão, AnaMota, MarianaRaymundo, AnabelaPrista, Catarina2022-02-07T09:49:33Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23415engSANTOS, R., MANSIDÃO, A., MOTA, M., RAYMUNDO, A., PRISTA, C. (2021). Development and physicochemical characterization of a new grass pea (Latyrus sativus L.) miso. Journal of Science Food and Agricultures, 101(6):2227-223410.1002/jsfa.10842info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:59Zoai:www.repository.utl.pt:10400.5/23415Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:39.586918Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
title |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
spellingShingle |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso Santos, Rafaela miso grass pea chemical composition colour texture linear viscoelastic behaviour |
title_short |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
title_full |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
title_fullStr |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
title_full_unstemmed |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
title_sort |
Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso |
author |
Santos, Rafaela |
author_facet |
Santos, Rafaela Mansidão, Ana Mota, Mariana Raymundo, Anabela Prista, Catarina |
author_role |
author |
author2 |
Mansidão, Ana Mota, Mariana Raymundo, Anabela Prista, Catarina |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Santos, Rafaela Mansidão, Ana Mota, Mariana Raymundo, Anabela Prista, Catarina |
dc.subject.por.fl_str_mv |
miso grass pea chemical composition colour texture linear viscoelastic behaviour |
topic |
miso grass pea chemical composition colour texture linear viscoelastic behaviour |
description |
BACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS: Throughout the fermentation process, the ascorbic acid and phenolic compounds content – with important nutritional value – increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION: Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2022-02-07T09:49:33Z |
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.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23415 |
url |
http://hdl.handle.net/10400.5/23415 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
SANTOS, R., MANSIDÃO, A., MOTA, M., RAYMUNDO, A., PRISTA, C. (2021). Development and physicochemical characterization of a new grass pea (Latyrus sativus L.) miso. Journal of Science Food and Agricultures, 101(6):2227-2234 10.1002/jsfa.10842 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
SCI |
publisher.none.fl_str_mv |
SCI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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