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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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| Registros recuperados : 7 | |
| 6. |  | SANTOS, A. R. M. dos; KANO, C.; CHAVES, F. C. M.; CUNHA, A. L. B. da; GENTIL, D. F. de O.; COSTA JÚNIOR, A. B. da. Inflorescence production of broccoli cultivars in the hot and humid climate of central Amazonia. Revista Caatinga, v. 33, n. 1, p. 54-61, jan./mar. 2020. Título em Português: Produção de inflorescências de cultivares de brócolis em clima quente e úmido da Amazônia Central.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Amazônia Ocidental. |
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| 7. | | SOUZA, E. C. de; SALMAN, A. K. D.; CRUZ, P. G. da; MENDES, A. M.; CARVALHO, G. A. de; FARIA, F. R.; SILVA, B. M.; SANTOS, A. R. M. Degradabilidade da matéria seca do capim-marandu em vacas suplementadas ou não com óleo de soja. In: SIMPÓSIO DE MANEJO SUSTENTÁVEL DAS PASTAGENS DE RONDÔNIA, 2., 2015, Porto Velho, RO. Anais... Porto Velho: Embrapa Rondônia, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Rondônia. |
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| Registros recuperados : 7 | |
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