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Registro Completo |
Biblioteca(s): |
Embrapa Soja. |
Data corrente: |
31/08/2012 |
Data da última atualização: |
02/08/2017 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
CZAIKOSKI, K.; SILVA, J. B. da; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; IDA, E. I. |
Afiliação: |
KARINA CZAIKOSKI, UEL; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSÉ MARCOS GONTIJO MANDARINO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ELZA IOUKO IDA, UEL. |
Título: |
Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM. |
Idioma: |
Inglês |
Conteúdo: |
For the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min. |
Thesagro: |
Nutrição humana; Soja; Tecnologia de alimento. |
Thesaurus Nal: |
Food technology; Human nutrition; Soybeans. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/65354/1/01721.pdf
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Marc: |
LEADER 02323nam a2200241 a 4500 001 1932731 005 2017-08-02 008 2012 bl uuuu u00u1 u #d 100 1 $aCZAIKOSKI, K. 245 $aEffect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. 260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.$c2012 520 $aFor the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min. 650 $aFood technology 650 $aHuman nutrition 650 $aSoybeans 650 $aNutrição humana 650 $aSoja 650 $aTecnologia de alimento 700 1 $aSILVA, J. B. da 700 1 $aLEITE, R. S. 700 1 $aMANDARINO, J. M. G. 700 1 $aCARRÃO-PANIZZI, M. C. 700 1 $aIDA, E. I.
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Registro original: |
Embrapa Soja (CNPSO) |
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Registros recuperados : 38 | |
2. | | DRUNKLER, N. L.; LEITE, R. S.; MANDARINO, J. M. G.; IDA, E. I.; DEMIATE, I. M. Cassava starch as a stabilizer of soy-based beverages. Food Science and Technology International, London, v. 18, n. 5, p. 489-499, 2012.Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
Biblioteca(s): Embrapa Soja. |
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5. | | SILVA, M. B. R.; LEITE, R. S.; OLIVEIRA, M. A. de; IDA, E. I. Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts. Pesquisa Agropecuária Brasileira, v. 55, e01409, 2020. Título em português: Condições de germinação influenciam as características físicas, isoflavonas e vitamina C de brotos de soja.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
Biblioteca(s): Embrapa Soja; Embrapa Unidades Centrais. |
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10. | | MOREIRA, A. A.; SANTOS, R. F.; MANDARINO, J. M. G.; VARÉA, G. S.; IDA, E. I.; RIBEIRO, M. L. L. Conversion of isoflavone glucosides to aglycones in whole soybean flour thermally treated and with endogenous B-glucosidase of soybean. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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11. | | CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B.; IDA, E. I. Efeito da adição de sacarose e tempo de pasteurização sobre a tonalidade cromática e características microbiológicas de conservas de soja tipo hortaliça. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 p.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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12. | | YOSHIARA, L. Y.; IDA, E. I.; RIBEIRO, M. L. L.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C. Effect of germination on Beta-glucosidase activity of soybeans hypocotyls and cotyledons. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 22., 2010, Salvador. Ciência e tecnologia de alimentos: potencialidades, desafios e inovações. [S.l.]: SBCTA, 2010. p. 240. CD-DROM. CBCTA.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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13. | | CZAIKOSKI, K.; SILVA, J. B. da; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; IDA, E. I. Effect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean. In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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15. | | CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da; IDA, E. I. Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. Pesquisa Agropecuária Brasileira, v. 53, n. 7, p. 840-848, 2018. Título em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização.Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
Biblioteca(s): Embrapa Soja; Embrapa Trigo; Embrapa Unidades Centrais. |
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16. | | SANTANA, A. C.; CARRÃO-PANIZZI, M. C.; MANDARINO, J. M. G.; LEITE, R. S.; SILVA, J. B.; IDA, E. I. Self-life of vegetable-type soybean pods. In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS, 9. 2011, Campinas. Ciência de alimentos e qualidade de vida: saúde, meio ambiente e sustentabilidade: resumos. Campinas: UNICAMP, FEA: SLACA, 2011. 1 p.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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20. | | YOSHIARA, L. Y.; MADEIRA, T. B.; RIBEIRO, M. L. L.; MANDARINO, J. M. G.; PANIZZI, M. C. C.; IDA, E. I. Beta-glucosidase activity of soybean epicotyls in germination. In: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. [Resumo...]. Curitiba: CIETEP, 2010. Doc. 22. 1 CD-ROM. ICBF 2010/XERSCTA.Tipo: Resumo em Anais de Congresso |
Biblioteca(s): Embrapa Soja. |
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Registros recuperados : 38 | |
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