Data/hora: 13/06/2024 08:07:38

Biblioteca(s): | Embrapa Soja; Embrapa Trigo; Embrapa Unidades Centrais.
Data corrente: | 15/10/2018
Data da última atualização: | 18/10/2018
Autoria: | CZAIKOSKI, K.; LEITE, R. S.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; SILVA, J. B. da; IDA, E. I.
Afiliação: | UNICENTRO, GUARAPUAVA, PR; RODRIGO SANTOS LEITE, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; UEL; UEL.
Título: | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times.
Ano de publicação: | 2018
Fonte/Imprenta: | Pesquisa Agropecuária Brasileira, v. 53, n. 7, p. 840-848, 2018.
DOI: | 10.1590/S0100-204X2018000700008

Idioma:

Inglês
Português

Notas: | Título em português: Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização.
Conteúdo: | The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (&#8804;75 ppm) does not affect the physicochemical and microbiological haracteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.
Palavras-Chave: | Edamame; Isoflavona; Oligossacarídeo; Oligossacharides; Processamento térmico; Thermal processing.
Thesagro: | Glycine Max; Pasteurização; Soja; Tratamento Térmico.
Thesaurus Nal: | Isoflavones; Oligosaccharides; Physicochemical properties; Soybeans.

Categoria do assunto:

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F Plantas e Produtos de Origem Vegetal

URL:

http://ainfo.cnptia.embrapa.br/digital/bitstream/item/184589/1/Physicochemical-PAB-2018.pdf
http://ainfo.cnptia.embrapa.br/digital/bitstream/item/184597/1/Physicochemical-characeristics-of-canned.pdf

Registro original: | Embrapa Soja (CNPSO)

Exemplares:

CNPT - (44390-1) - UPC - AP - DD -  -  -  - DIS
CNPSO - (38993-1) - UPC - AP - DD -  -  -  - DIS
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