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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
06/04/2004 |
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Data da última atualização: |
19/09/2007 |
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Autoria: |
SÁ, M. E. L. de; ARANTES, N. E.; MORAIS, F. C. |
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Título: |
Sensorial characterization of soybean genotypes. |
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Ano de publicação: |
2004 |
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Fonte/Imprenta: |
In: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004. |
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Páginas: |
p. 105. |
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Série: |
(Embrapa Soja. Documentos, 228). |
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Idioma: |
Inglês |
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Notas: |
Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi. |
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Conteúdo: |
Of the 52 million tons of soybean produced nowadays in Brazil, about 1% is used directly in human diet. Soybean grain has 40% of protein of excellent quality, being able to be compared with the one of meat. Beyond the nutricional aspect, soybean has the potential to prevent cardiovascular disease, cancer and osteoporosis. The Food and Drug Administration recommends the daily consumption of 25g of soybean protein, in a diet with low indices of cholesterol and saturated fats, to control the cholesterol levels and to reduce the risks of many diseases. One of the limiting factors for the acceptability of soybean is the undesirable flavor caused by the presence of lipoxigenase enzymes. To stimulate the use of soybean in the Brazilian diet it is necessary to develop soybean cultivars without the unfavorable characteristics. Thus, these soybean cultivars can easily be included in daily food. This work had the objective to carry out a sensorial characterization of 19 soybean lines. Ten had yellow tegument and hilum and were derived from at least one parent without lipoxigenase. Nine soybean lines had brown tegument. All of them belong to the germplasm collection of the soybean breeding program developed by the partnership Embrapa, EPAMIG and Fundação Triângulo, in Uberaba, Minas Gerais State. The soybean cultivar BRS 213, that has no lipoxigenase, was used as standard. The test was based on a scale for flavor that varied from 1 (very bad) to 9 (very good) in a completely randomized design, with seven replications. Three soybean lines with yellow tegument were grouped with the soybean cultivar BRS 213, by the Scott-Knott test (P<0.05). Therefore, these lines showed high level of acceptability and have potential to be released especially for human diet. MenosOf the 52 million tons of soybean produced nowadays in Brazil, about 1% is used directly in human diet. Soybean grain has 40% of protein of excellent quality, being able to be compared with the one of meat. Beyond the nutricional aspect, soybean has the potential to prevent cardiovascular disease, cancer and osteoporosis. The Food and Drug Administration recommends the daily consumption of 25g of soybean protein, in a diet with low indices of cholesterol and saturated fats, to control the cholesterol levels and to reduce the risks of many diseases. One of the limiting factors for the acceptability of soybean is the undesirable flavor caused by the presence of lipoxigenase enzymes. To stimulate the use of soybean in the Brazilian diet it is necessary to develop soybean cultivars without the unfavorable characteristics. Thus, these soybean cultivars can easily be included in daily food. This work had the objective to carry out a sensorial characterization of 19 soybean lines. Ten had yellow tegument and hilum and were derived from at least one parent without lipoxigenase. Nine soybean lines had brown tegument. All of them belong to the germplasm collection of the soybean breeding program developed by the partnership Embrapa, EPAMIG and Fundação Triângulo, in Uberaba, Minas Gerais State. The soybean cultivar BRS 213, that has no lipoxigenase, was used as standard. The test was based on a scale for flavor that varied from 1 (very bad) to 9 (very good) in a completely randomized ... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02620naa a2200181 a 4500
001 1466772
005 2007-09-19
008 2004 bl uuuu u00u1 u #d
100 1 $aSÁ, M. E. L. de
245 $aSensorial characterization of soybean genotypes.
260 $c2004
300 $ap. 105.
490 $a(Embrapa Soja. Documentos, 228).
500 $aEditado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.
520 $aOf the 52 million tons of soybean produced nowadays in Brazil, about 1% is used directly in human diet. Soybean grain has 40% of protein of excellent quality, being able to be compared with the one of meat. Beyond the nutricional aspect, soybean has the potential to prevent cardiovascular disease, cancer and osteoporosis. The Food and Drug Administration recommends the daily consumption of 25g of soybean protein, in a diet with low indices of cholesterol and saturated fats, to control the cholesterol levels and to reduce the risks of many diseases. One of the limiting factors for the acceptability of soybean is the undesirable flavor caused by the presence of lipoxigenase enzymes. To stimulate the use of soybean in the Brazilian diet it is necessary to develop soybean cultivars without the unfavorable characteristics. Thus, these soybean cultivars can easily be included in daily food. This work had the objective to carry out a sensorial characterization of 19 soybean lines. Ten had yellow tegument and hilum and were derived from at least one parent without lipoxigenase. Nine soybean lines had brown tegument. All of them belong to the germplasm collection of the soybean breeding program developed by the partnership Embrapa, EPAMIG and Fundação Triângulo, in Uberaba, Minas Gerais State. The soybean cultivar BRS 213, that has no lipoxigenase, was used as standard. The test was based on a scale for flavor that varied from 1 (very bad) to 9 (very good) in a completely randomized design, with seven replications. Three soybean lines with yellow tegument were grouped with the soybean cultivar BRS 213, by the Scott-Knott test (P<0.05). Therefore, these lines showed high level of acceptability and have potential to be released especially for human diet.
700 1 $aARANTES, N. E.
700 1 $aMORAIS, F. C.
773 $tIn: WORLD SOYBEAN RESEARCH CONFERENCE, 7.; INTERNATIONAL SOYBEAN PROCESSING AND UTILIZATION CONFERENCE, 4.; CONGRESSO BRASILEIRO DE SOJA, 3., 2004, Foz do Iguassu. Abstracts of contributed papers and posters. Londrina: Embrapa Soybean, 2004.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/02/2012 |
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Data da última atualização: |
27/02/2012 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
TINOCO, L. P. N.; PORTE, A.; MAIA-PORTE, L. H. M.; GODOY, R. L. O.; PACHECO, S. |
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Afiliação: |
L. P. N. TINOCO, SUAM; A. PORTE, UNIRIO; L. H. M. MAIA-PORTE, UFRRJ; RONOEL LUIZ DE OLIVEIRA GODOY, CTAA; SIDNEY PACHECO, CTAA. |
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Título: |
Composição aminoacídica de farinha de semente de abóbora (FSA) (Cucurbita maxima) e de paçoca contendo FSA. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE PROCESSAMENTO DE FRUTAS E HORTALIÇAS, 2., 2011, Rio de Janeiro. Alimentação inteligente com tecnologia limpa: anais. Rio de Janeiro: Sociedade Brasileira de Processamento de Frutas e Hortaliças, 2011. 1 CD-ROM. |
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Idioma: |
Português |
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Palavras-Chave: |
Aminoácidos; CLAE; Farinha de semente de abóbora. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/54649/1/2011-136.pdf
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Marc: |
LEADER 00769nam a2200181 a 4500
001 1916620
005 2012-02-27
008 2011 bl uuuu u00u1 u #d
100 1 $aTINOCO, L. P. N.
245 $aComposição aminoacídica de farinha de semente de abóbora (FSA) (Cucurbita maxima) e de paçoca contendo FSA.
260 $aIn: CONGRESSO BRASILEIRO DE PROCESSAMENTO DE FRUTAS E HORTALIÇAS, 2., 2011, Rio de Janeiro. Alimentação inteligente com tecnologia limpa: anais. Rio de Janeiro: Sociedade Brasileira de Processamento de Frutas e Hortaliças, 2011. 1 CD-ROM.$c2011
653 $aAminoácidos
653 $aCLAE
653 $aFarinha de semente de abóbora
700 1 $aPORTE, A.
700 1 $aMAIA-PORTE, L. H. M.
700 1 $aGODOY, R. L. O.
700 1 $aPACHECO, S.
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Embrapa Agroindústria de Alimentos (CTAA) |
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