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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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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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Registro Completo
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Biblioteca(s): |
Embrapa Agropecuária Oeste. |
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Data corrente: |
10/01/2017 |
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Data da última atualização: |
30/01/2017 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
LOURENTE, E. R. P.; SILVA, E. C. da; SALTON, J. C.; PADILHA, M. de S.; LAPERE, T. E. L. |
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Afiliação: |
ELAINE REIS PINHEIRO LOURENTE, DOCENTE - UNIVERSIDADE FEDERAL DA GRANDE DOURADOS, DOURADOS, MS; EVERTON CAIRES DA SILVA, INSTITUTO FEDERAL DE MATO GROSSO DO SUL; JULIO CESAR SALTON, CPAO; MARCONDES DE SOUZA PADILHA, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS, DOURADOS, MS; THAIANE EVELYN LUCHET LAPERE, UNIVERSIDADE FEDERAL DA GRANDE DOURADOS, DOURADOS, MS. |
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Título: |
Atributos físicos do solo em sistemas integrados de produção agropecuária. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: REUNIÃO BRASILEIRA DE MANEJO E CONSERVAÇÃO DO SOLO E DA ÁGUA, 20., 2016, Foz do Iguaçu. O Solo sob ameaça: conexões necessárias ao manejo e conservação do solo e água: anais. Curitiba: SBCS; Londrina: IAPAR, 2016. p. 540-542 |
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Idioma: |
Português |
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Palavras-Chave: |
Integração lavoura-pecuária; Manejo conservacionista. |
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Thesagro: |
Física do Solo. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/153121/1/anais-rbmcsa-28-11-16.pdf
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Marc: |
LEADER 00785nam a2200181 a 4500
001 2060390
005 2017-01-30
008 2016 bl uuuu u00u1 u #d
100 1 $aLOURENTE, E. R. P.
245 $aAtributos físicos do solo em sistemas integrados de produção agropecuária.$h[electronic resource]
260 $aIn: REUNIÃO BRASILEIRA DE MANEJO E CONSERVAÇÃO DO SOLO E DA ÁGUA, 20., 2016, Foz do Iguaçu. O Solo sob ameaça: conexões necessárias ao manejo e conservação do solo e água: anais. Curitiba: SBCS; Londrina: IAPAR, 2016. p. 540-542$c2016
650 $aFísica do Solo
653 $aIntegração lavoura-pecuária
653 $aManejo conservacionista
700 1 $aSILVA, E. C. da
700 1 $aSALTON, J. C.
700 1 $aPADILHA, M. de S.
700 1 $aLAPERE, T. E. L.
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Registro original: |
Embrapa Agropecuária Oeste (CPAO) |
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