02445naa a2200409 a 450000100080000000500110000800800410001910000200006024500950008026000090017550001290018452012180031365000160153165000160154765000160156365000170157965000130159665000150160965000160162465000160164065000100165665000220166665000090168865000270169765300190172465300170174365300120176065300160177265300170178865300180180565300310182365300230185465300200187770000270189770000220192477300890194616318922018-06-08       2009    bl uuuu     u00u1 u    #d1 aSILVA, J. B. da  aChemical and physical composition of grain-type and food-type soybean for food processing.  c2009  aTítulo em português: Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentos.  aThe objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type ? BRS 133 and BRS 258; food-type ? BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.  aAmino acids  aFatty acids  aIsoflavones  aÁcido Graxo  aAçúcar  aAçúcares  aAminoácido  aGlycine Max  aGrão  aNutrição Humana  aSoja  aTecnologia de Alimento  aÁcidos graxos  aAminoácidos  aHexanal  aIsoflavonas  aLipoxigenase  aLipoxigenases  aProcessamento de alimentos  aSoja tipo alimento  aSoja tipo grão1 aCARRÃO-PANIZZI, M. C.1 aPRUDÊNCIO, S. H.  tPesquisa Agropecuária Brasileira, Brasília, DFgv. 44, n. 7, p. 777-784, jul. 2009