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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Meio-Norte; Embrapa Unidades Centrais. |
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Data corrente: |
10/08/1993 |
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Data da última atualização: |
06/03/2024 |
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Tipo da produção científica: |
Folder/Folheto/Cartilha |
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Autoria: |
GUIMARÃES, C. M.; CASTRO, T. de A. P. e. |
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Afiliação: |
CLEBER MORAIS GUIMARAES, CNPAF; TOMAS DE AQUINO PORTES E CASTRO, CNPAF. |
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Título: |
Sistema radicular do feijoeiro e profundidade de aplicação do adubo. |
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Ano de publicação: |
1981 |
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Fonte/Imprenta: |
Goiânia: EMBRAPA-CNPAF, 1981. |
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Páginas: |
3 p. |
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Série: |
(EMBRAPA-CNPAF. Pesquisa em andamento, 31). |
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Idioma: |
Português |
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Palavras-Chave: |
Déficit hídrico; Fertilização. |
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Thesagro: |
Adubo; Crescimento; Feijão; Phaseolus Vulgaris; Profundidade; Raiz; Sistema Radicular. |
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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/CNPAF/1069/1/pesqandamento31.pdf
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Marc: |
LEADER 00666nam a2200241 a 4500
001 1191420
005 2024-03-06
008 1981 bl uuuu u0uu1 u #d
100 1 $aGUIMARÃES, C. M.
245 $aSistema radicular do feijoeiro e profundidade de aplicação do adubo.
260 $aGoiânia: EMBRAPA-CNPAF$c1981
300 $a3 p.
490 $a(EMBRAPA-CNPAF. Pesquisa em andamento, 31).
650 $aAdubo
650 $aCrescimento
650 $aFeijão
650 $aPhaseolus Vulgaris
650 $aProfundidade
650 $aRaiz
650 $aSistema Radicular
653 $aDéficit hídrico
653 $aFertilização
700 1 $aCASTRO, T. de A. P. e
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
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Cutter |
Registro |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Trigo. |
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Data corrente: |
12/07/2023 |
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Data da última atualização: |
13/07/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
FELBERG, I.; CARRÃO-PANIZZI, M. C.; DELIZA, R.; FREITAS, S. C. de; GONCALVES, E. B.; PACHECO, S.; SANTIAGO, M. C. P. de A.; ANTONIASSI, R. |
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Afiliação: |
ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ROSIRES DELIZA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ELISABETH BORGES GONCALVES, CTAA; SIDNEY PACHECO, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; ROSEMAR ANTONIASSI, CTAA. |
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Título: |
Nutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Brazilian Journal of Food Technology, v. 26, e2022075, 2023. |
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Idioma: |
Inglês |
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Conteúdo: |
The soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production. MenosThe soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean am... Mostrar Tudo |
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Palavras-Chave: |
Glycine max L Merrill; Internal preference mapping; Lipoxygenases; Merrill. |
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Thesaurus NAL: |
Cluster analysis; Consumer acceptance; Isoflavones. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154919/1/2023-Felberg-et-al.pdf
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Marc: |
LEADER 02841naa a2200289 a 4500
001 2154919
005 2023-07-13
008 2023 bl uuuu u00u1 u #d
100 1 $aFELBERG, I.
245 $aNutritional and consumer acceptance evaluation of soymilk from specialty and conventional soybean cultivars.$h[electronic resource]
260 $c2023
520 $aThe soymilk is a ready-to-eat, nutritious and naturally cholesterol-free product. Several soybean specialty cultivars were developed in Brazil in order to increase the human consumption of soybean products. The aim of this work was to evaluate the nutritional composition and consumer acceptance of soymilk from three soybean cultivars with special features such as high-protein and isoflavone contents, mild flavor and lipoxygenase-free compared to three conventional ones. The soymilk was obtained after blanching with a bicarbonate solution, grinding, centrifugation and pasteurization. The physicochemical and nutritional evaluation data were analyzed using Analysis of Variance (ANOVA) and Tukey?s test to check differences among means, and the consumer data through cluster analysis and internal preference mapping. The lipoxygenases were inactivated after thermal processing. There were significant differences among soybean cultivars and soymilks related to the protein, isoflavones, oil, and sugar contents and soymilk yield (p < 0.05). The BRS 133 and BRS 284 cultivars and soymilks presented the highest total isoflavone content (p < 0.05). Regarding the overall consumer acceptance, there were significant differences among cultivars (p < 0.05) with means ranging from 5.9 to 6.7 and the lower score was obtained by BRS 267. However, the cluster analysis identified three consumer segments according to preference similarity. The cultivars BRS 284 and BRS 267 reached the highest mean among the consumers of segment 1 (6.8 and 6.7 respectively). The consumers of segment 2 preferred the cultivar without lipoxygenases, BRS 213 (mean of 7.5) while segment 3 preferred the BRS 133 (mean of 7.4). The process of blanching of soybean with bicarbonate solution, grinding with boiling water and pasteurization mitigated the differences between conventional and specialty cultivars and the six cultivars evaluated were suitable for soymilk production.
650 $aCluster analysis
650 $aConsumer acceptance
650 $aIsoflavones
653 $aGlycine max L Merrill
653 $aInternal preference mapping
653 $aLipoxygenases
653 $aMerrill
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aDELIZA, R.
700 1 $aFREITAS, S. C. de
700 1 $aGONCALVES, E. B.
700 1 $aPACHECO, S.
700 1 $aSANTIAGO, M. C. P. de A.
700 1 $aANTONIASSI, R.
773 $tBrazilian Journal of Food Technology$gv. 26, e2022075, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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