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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: |
27/07/2007 |
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Autoria: |
MANDARINO, J. M. G.; ALIGLERI, T. S. |
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Título: |
Influence of curdling agents and soybean cultivars on tofu production. |
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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. 67. |
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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: |
Soybean and soybean products are good sources of proteins and polyunsaturated fatty acids, and have a potential to improve the human nutritional status due to their nutritional and functional compounds, which can help to keep good health conditions for humans. In Brazil, however, the consumption of soybean and soybean products such as tofu is limited mainly due to its astringent flavor. Soybean quality for food processing includes gel strength of tofu, soybean flavor and color. The aim of this assignment was to investigate the effects of cultivars and curdling agent on gelling properties for tofu production. In this study one breeding line (BRM94-52273) and thirteen cultivars (BRS 155, BRS 156, BRS 183, BRS 184, BRS 185, BRS 212, BRS 213, BRS 214, BRS 215, BRS 216, BRS230, BRS231 and BRS 233) developed by the breeding program of Embrapa Soybean, and three curdling agents: gluconolactone, magnesium chloride anhydrous (MgCl2) and calcium sulfate dihydrate (CaSO4.2H2O) were evaluated for tofu production. Gel strength of tofu (firmness) was measured in a Shimadzu Texture Analyzer - EZ Test Series. Tofu samples, which presented higher firmness, were submitted to sensory analysis. This analysis was accomplished with 80 non-trained panelists. Cultivar BRS 155 showed highest firmness (1.719 N) when treated with gluconolactone. Cultivar BRS 212 treated with MgCl2 showed firmness of 1.010 N and firmness value of 0.584 N. when it was treated with CaSO4. For sensory analysis the chosen samples were those which obtained high values of firmness with each one of the curdling agents (BRS 155/gluconolactone, BRS 212/CaSO4 and BRS 212/MgCl2). Results of tofu curd sensory analysis indicated that BRS 212 treated with MgCl2 had the highest acceptance, around 77,5%. MenosSoybean and soybean products are good sources of proteins and polyunsaturated fatty acids, and have a potential to improve the human nutritional status due to their nutritional and functional compounds, which can help to keep good health conditions for humans. In Brazil, however, the consumption of soybean and soybean products such as tofu is limited mainly due to its astringent flavor. Soybean quality for food processing includes gel strength of tofu, soybean flavor and color. The aim of this assignment was to investigate the effects of cultivars and curdling agent on gelling properties for tofu production. In this study one breeding line (BRM94-52273) and thirteen cultivars (BRS 155, BRS 156, BRS 183, BRS 184, BRS 185, BRS 212, BRS 213, BRS 214, BRS 215, BRS 216, BRS230, BRS231 and BRS 233) developed by the breeding program of Embrapa Soybean, and three curdling agents: gluconolactone, magnesium chloride anhydrous (MgCl2) and calcium sulfate dihydrate (CaSO4.2H2O) were evaluated for tofu production. Gel strength of tofu (firmness) was measured in a Shimadzu Texture Analyzer - EZ Test Series. Tofu samples, which presented higher firmness, were submitted to sensory analysis. This analysis was accomplished with 80 non-trained panelists. Cultivar BRS 155 showed highest firmness (1.719 N) when treated with gluconolactone. Cultivar BRS 212 treated with MgCl2 showed firmness of 1.010 N and firmness value of 0.584 N. when it was treated with CaSO4. For sensory analysis the chosen ... Mostrar Tudo |
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Categoria do assunto: |
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Marc: |
LEADER 02611naa a2200169 a 4500
001 1466750
005 2007-07-27
008 2004 bl uuuu u00u1 u #d
100 1 $aMANDARINO, J. M. G.
245 $aInfluence of curdling agents and soybean cultivars on tofu production.
260 $c2004
300 $ap. 67.
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 $aSoybean and soybean products are good sources of proteins and polyunsaturated fatty acids, and have a potential to improve the human nutritional status due to their nutritional and functional compounds, which can help to keep good health conditions for humans. In Brazil, however, the consumption of soybean and soybean products such as tofu is limited mainly due to its astringent flavor. Soybean quality for food processing includes gel strength of tofu, soybean flavor and color. The aim of this assignment was to investigate the effects of cultivars and curdling agent on gelling properties for tofu production. In this study one breeding line (BRM94-52273) and thirteen cultivars (BRS 155, BRS 156, BRS 183, BRS 184, BRS 185, BRS 212, BRS 213, BRS 214, BRS 215, BRS 216, BRS230, BRS231 and BRS 233) developed by the breeding program of Embrapa Soybean, and three curdling agents: gluconolactone, magnesium chloride anhydrous (MgCl2) and calcium sulfate dihydrate (CaSO4.2H2O) were evaluated for tofu production. Gel strength of tofu (firmness) was measured in a Shimadzu Texture Analyzer - EZ Test Series. Tofu samples, which presented higher firmness, were submitted to sensory analysis. This analysis was accomplished with 80 non-trained panelists. Cultivar BRS 155 showed highest firmness (1.719 N) when treated with gluconolactone. Cultivar BRS 212 treated with MgCl2 showed firmness of 1.010 N and firmness value of 0.584 N. when it was treated with CaSO4. For sensory analysis the chosen samples were those which obtained high values of firmness with each one of the curdling agents (BRS 155/gluconolactone, BRS 212/CaSO4 and BRS 212/MgCl2). Results of tofu curd sensory analysis indicated that BRS 212 treated with MgCl2 had the highest acceptance, around 77,5%.
700 1 $aALIGLERI, T. S.
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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| 6. |  | ALMEIDA NETA, M. C.; QUEIROGA, A. P. R.; ALMEIDA, R. L. J.; SOARES, A. C.; GONÇALVES, J. M.; FERNANDES, S. S.; SOUSA, M. C. de; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. Fermented Dessert with Whey, Ingredients from the Peel of Jabuticaba (Myrciaria cauliflora) and an Indigenous Culture of Lactobacillus plantarum: Composition, Microbial Viability, Antioxidant Capacity and Sensory Features. Nutrients, v. 10, n. 1214, p. 2-9, 2018. Open acess.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 7. | | SOUSA, M. C. de; SANTOS, W. M. dos; SILVA, J. M. O. da; RAMOS, F. P.; FREITAS, A. S. de; ALMEIDA NETA, M. C.; SANTOS, K. M. O. dos; BURITI, F. C. A.; FLORENTINO, E. R. Non-fermented Dairy Desserts with Potentially Probiotic Autochthonous Lactobacilli and Products from Peel of Jabuticaba (Myrciaria cauliflora). Probiotics and Antimicrobial Proteins, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 7 | |
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