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Registro Completo |
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
02/02/2011 |
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Data da última atualização: |
07/06/2011 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. |
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Afiliação: |
JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL. |
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Título: |
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture. |
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Palavras-Chave: |
Isoflavona; Quantitative descriptive analysis. |
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Thesagro: |
Alimento vegetal; Leite de soja; Nutrição humana; Soja; Tecnologia de alimento. |
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Thesaurus Nal: |
Food and Human Nutrition; Food technology; Isoflavones; Soybeans; Soymilk. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/30157/1/Josemeyre-Brazilian-Archives.pdf
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Marc: |
LEADER 01944naa a2200313 a 4500
001 1875447
005 2011-06-07
008 2010 bl uuuu u00u1 u #d
100 1 $aSILVA, J. B. da
245 $aRelationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.
260 $c2010
520 $aThe objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.
650 $aFood and Human Nutrition
650 $aFood technology
650 $aIsoflavones
650 $aSoybeans
650 $aSoymilk
650 $aAlimento vegetal
650 $aLeite de soja
650 $aNutrição humana
650 $aSoja
650 $aTecnologia de alimento
653 $aIsoflavona
653 $aQuantitative descriptive analysis
700 1 $aFELBERG, I.
700 1 $aPANIZZI, M. C. C.
700 1 $aSOO, Y. L
700 1 $aPRUDENCIO, S. H.
773 $tBrazilian Archives of Biology and Technology, Curitiba$gv. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.
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Embrapa Soja (CNPSO) |
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| 1. |  | SILVA, J. B. da; FELBERG, I.; PANIZZI, M. C. C.; SOO, Y. L; PRUDENCIO, S. H. Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder. Brazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
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