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Registro Completo |
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Biblioteca(s): |
Embrapa Soja; Embrapa Trigo; Embrapa Unidades Centrais. |
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Data corrente: |
15/10/2018 |
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Data da última atualização: |
18/10/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da; IDA, E. I. |
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Afiliação: |
UNICENTRO, GUARAPUAVA, PR; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; UEL; UEL. |
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Título: |
Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 53, n. 7, p. 840-848, 2018. |
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DOI: |
10.1590/S0100-204X2018000700008 |
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Idioma: |
Inglês
Português |
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Notas: |
Título em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização. |
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Conteúdo: |
The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological haracteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains. |
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Palavras-Chave: |
Edamame; Isoflavona; Oligossacarídeo; Oligossacharides; Processamento térmico; Thermal processing. |
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Thesagro: |
Glycine Max; Pasteurização; Soja; Tratamento Térmico. |
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Thesaurus Nal: |
Isoflavones; Oligosaccharides; Physicochemical properties; Soybeans. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/184589/1/Physicochemical-PAB-2018.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/184597/1/Physicochemical-characeristics-of-canned.pdf
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Marc: |
LEADER 02323naa a2200373 a 4500
001 2097692
005 2018-10-18
008 2018 bl uuuu u00u1 u #d
024 7 $a10.1590/S0100-204X2018000700008$2DOI
100 1 $aCZAIKOSKI, K.
245 $aPhysicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times.$h[electronic resource]
260 $c2018
500 $aTítulo em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização.
520 $aThe objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological haracteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.
650 $aIsoflavones
650 $aOligosaccharides
650 $aPhysicochemical properties
650 $aSoybeans
650 $aGlycine Max
650 $aPasteurização
650 $aSoja
650 $aTratamento Térmico
653 $aEdamame
653 $aIsoflavona
653 $aOligossacarídeo
653 $aOligossacharides
653 $aProcessamento térmico
653 $aThermal processing
700 1 $aLEITE, R. S.
700 1 $aMANDARINO, J. M. G.
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aSILVA, J. B. da
700 1 $aIDA, E. I.
773 $tPesquisa Agropecuária Brasileira$gv. 53, n. 7, p. 840-848, 2018.
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Registro original: |
Embrapa Soja (CNPSO) |
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| Registros recuperados : 1 | |
| 1. |  | CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da; IDA, E. I. Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. Pesquisa Agropecuária Brasileira, v. 53, n. 7, p. 840-848, 2018. Título em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Soja; Embrapa Trigo; Embrapa Unidades Centrais. |
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| Registros recuperados : 1 | |
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