Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
Resumo: | Abstract Food-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. |
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Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acidGlycine max (L.) Merrilltexturetotal phenolicantioxidant activityamino acidstrypsin inhibitorAbstract Food-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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.31617info:eu-repo/semantics/openAccessTASSI,Adriana Luiza WainBENTO,Juliana Aparecida CorreiaCALIARI,MárcioSILVA,Vera Sônia Nunes daPACHECO,Maria Teresa BertoldoSOARES JÚNIOR,Manoel Soareseng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300552Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
title |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
spellingShingle |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid TASSI,Adriana Luiza Wain Glycine max (L.) Merrill texture total phenolic antioxidant activity amino acids trypsin inhibitor |
title_short |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
title_full |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
title_fullStr |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
title_full_unstemmed |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
title_sort |
Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid |
author |
TASSI,Adriana Luiza Wain |
author_facet |
TASSI,Adriana Luiza Wain BENTO,Juliana Aparecida Correia CALIARI,Márcio SILVA,Vera Sônia Nunes da PACHECO,Maria Teresa Bertoldo SOARES JÚNIOR,Manoel Soares |
author_role |
author |
author2 |
BENTO,Juliana Aparecida Correia CALIARI,Márcio SILVA,Vera Sônia Nunes da PACHECO,Maria Teresa Bertoldo SOARES JÚNIOR,Manoel Soares |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
TASSI,Adriana Luiza Wain BENTO,Juliana Aparecida Correia CALIARI,Márcio SILVA,Vera Sônia Nunes da PACHECO,Maria Teresa Bertoldo SOARES JÚNIOR,Manoel Soares |
dc.subject.por.fl_str_mv |
Glycine max (L.) Merrill texture total phenolic antioxidant activity amino acids trypsin inhibitor |
topic |
Glycine max (L.) Merrill texture total phenolic antioxidant activity amino acids trypsin inhibitor |
description |
Abstract Food-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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300552 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.31617 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.3 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126323883507712 |