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

Detalhes bibliográficos
Autor(a) principal: TASSI,Adriana Luiza Wain
Data de Publicação: 2020
Outros Autores: BENTO,Juliana Aparecida Correia, CALIARI,Márcio, SILVA,Vera Sônia Nunes da, PACHECO,Maria Teresa Bertoldo, VERA,Rosângela, SOARES JÚNIOR,Manoel Soares
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=S0101-20612020000500250
Resumo: Abstract 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 compositionamino acids profileAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500250Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.09618info:eu-repo/semantics/openAccessTASSI,Adriana Luiza WainBENTO,Juliana Aparecida CorreiaCALIARI,MárcioSILVA,Vera Sônia Nunes daPACHECO,Maria Teresa BertoldoVERA,RosângelaSOARES JÚNIOR,Manoel Soareseng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500250Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)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
texture
colour
antioxidant capacity
proximal composition
amino acids profile
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
author_facet TASSI,Adriana Luiza Wain
BENTO,Juliana Aparecida Correia
CALIARI,Márcio
SILVA,Vera Sônia Nunes da
PACHECO,Maria Teresa Bertoldo
VERA,Rosângela
SOARES JÚNIOR,Manoel Soares
author_role author
author2 BENTO,Juliana Aparecida Correia
CALIARI,Márcio
SILVA,Vera Sônia Nunes da
PACHECO,Maria Teresa Bertoldo
VERA,Rosângela
SOARES JÚNIOR,Manoel Soares
author2_role author
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
VERA,Rosângela
SOARES JÚNIOR,Manoel Soares
dc.subject.por.fl_str_mv texture
colour
antioxidant capacity
proximal composition
amino acids profile
topic texture
colour
antioxidant capacity
proximal composition
amino acids profile
description Abstract 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 2020-06-01
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=S0101-20612020000500250
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500250
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.09618
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.40 suppl.1 2020
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
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