Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed

Detalhes bibliográficos
Autor(a) principal: Czaikoski,Karina
Data de Publicação: 2012
Outros Autores: Carrao-Panizzi,Mercedes Concordia, Silva,Josemeyre Bonifácio da, Ida,Elza Iouko
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Archives of Biology and Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002
Resumo: The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.
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spelling Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processedvegetable-type soybeanqualityedamameThe objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.Instituto de Tecnologia do Paraná - Tecpar2012-08-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002Brazilian Archives of Biology and Technology v.55 n.4 2012reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132012000400002info:eu-repo/semantics/openAccessCzaikoski,KarinaCarrao-Panizzi,Mercedes ConcordiaSilva,Josemeyre Bonifácio daIda,Elza Ioukoeng2012-08-16T00:00:00Zoai:scielo:S1516-89132012000400002Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2012-08-16T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false
dc.title.none.fl_str_mv Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
title Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
spellingShingle Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
Czaikoski,Karina
vegetable-type soybean
quality
edamame
title_short Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
title_full Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
title_fullStr Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
title_full_unstemmed Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
title_sort Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
author Czaikoski,Karina
author_facet Czaikoski,Karina
Carrao-Panizzi,Mercedes Concordia
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
author_role author
author2 Carrao-Panizzi,Mercedes Concordia
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
author2_role author
author
author
dc.contributor.author.fl_str_mv Czaikoski,Karina
Carrao-Panizzi,Mercedes Concordia
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
dc.subject.por.fl_str_mv vegetable-type soybean
quality
edamame
topic vegetable-type soybean
quality
edamame
description The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.
publishDate 2012
dc.date.none.fl_str_mv 2012-08-01
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=S1516-89132012000400002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1516-89132012000400002
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 Instituto de Tecnologia do Paraná - Tecpar
publisher.none.fl_str_mv Instituto de Tecnologia do Paraná - Tecpar
dc.source.none.fl_str_mv Brazilian Archives of Biology and Technology v.55 n.4 2012
reponame:Brazilian Archives of Biology and Technology
instname:Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
instname_str Instituto de Tecnologia do Paraná (Tecpar)
instacron_str TECPAR
institution TECPAR
reponame_str Brazilian Archives of Biology and Technology
collection Brazilian Archives of Biology and Technology
repository.name.fl_str_mv Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)
repository.mail.fl_str_mv babt@tecpar.br||babt@tecpar.br
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