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Registro Completo |
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Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Soja; Embrapa Unidades Centrais. |
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Data corrente: |
17/09/2009 |
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Data da última atualização: |
08/06/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. |
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Afiliação: |
Josemeyre Bonifácio da Silva, Universidade Estadual de Londrina/Departamento de Ciência de Alimentos; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; Sandra Helena Prudêncio, Universidade Estadual de Londrina/Departamento de Ciência de Alimentos. |
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Título: |
Chemical and physical composition of grain-type and food-type soybean for food processing. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 44, n. 7, p. 777-784, jul. 2009 |
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Idioma: |
Inglês |
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Notas: |
Título em português: Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentos. |
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Conteúdo: |
The 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. |
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Palavras-Chave: |
Ácidos graxos; Aminoácidos; Hexanal; Isoflavonas; Lipoxigenase; Lipoxigenases; Processamento de alimentos; Soja tipo alimento; Soja tipo grão. |
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Thesagro: |
Ácido Graxo; Açúcar; Açúcares; Aminoácido; Glycine Max; Grão; Nutrição Humana; Soja; Tecnologia de Alimento. |
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Thesaurus Nal: |
Amino acids; Fatty acids; Isoflavones. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE-2010/46960/1/44n07a19.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/79085/1/ID-29733.pdf
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Marc: |
LEADER 02445naa a2200409 a 4500
001 1631892
005 2018-06-08
008 2009 bl uuuu u00u1 u #d
100 1 $aSILVA, J. B. da
245 $aChemical and physical composition of grain-type and food-type soybean for food processing.
260 $c2009
500 $aTítulo em português: Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentos.
520 $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.
650 $aAmino acids
650 $aFatty acids
650 $aIsoflavones
650 $aÁcido Graxo
650 $aAçúcar
650 $aAçúcares
650 $aAminoácido
650 $aGlycine Max
650 $aGrão
650 $aNutrição Humana
650 $aSoja
650 $aTecnologia de Alimento
653 $aÁcidos graxos
653 $aAminoácidos
653 $aHexanal
653 $aIsoflavonas
653 $aLipoxigenase
653 $aLipoxigenases
653 $aProcessamento de alimentos
653 $aSoja tipo alimento
653 $aSoja tipo grão
700 1 $aCARRÃO-PANIZZI, M. C.
700 1 $aPRUDÊNCIO, S. H.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 44, n. 7, p. 777-784, jul. 2009
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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| Registros recuperados : 236 | |
| 83. |  | SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDENCIO, S. H. Characteristics of brazilian soybean cultivars for utilization in soy foods. In: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 168, ref. P481. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 90. | | SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. Evaluation of chemical and physical characteristics of Brazilian soybean cultivars for utilization in soy foods. In: WORLD SOYBEAN RESEARCH CONFERENCE, 8., 2009, Beijing. Developing a global soy blueprint for a safe secure and sustainable supply: abstracts. Beijing: Chinese Academy of Agricultural Sciences: Institute of Crop Science, 2009. p. 253, ref. P670. WSRC 2009. Editado por Lijuan Qiu, Rongxia Guan, Jian Jin, Qijan Song, Shuntang Guo, Wenbin Li, Yuanchao Wang, Tianfu Han, Xiaobing Liu, Deyue Yu, Lianzhou Jiang, Deliang Peng.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 92. | | SILVA, J. B. da S.; CARRÃO-PANIZZI, M.C.; FONSECA, F. J.; PRUDÊNCIO, S. H. Flavor of soybean cultivars: sensory descriptive analysis and eletronic tongue. In: In: INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE APPLICATIONS OF NANOTECHNOLOGIES, 1., 2010, São Pedro, SP. [Anais...] São Pedro: Rede AgroNano: Aptor Software, 2010. Abstract, C515. 1 CD-ROM. Editors: Caue Ribeiro, Odílio Benedito Garrido de Assis, Luiz Henrique Capparelli Mattoso, Sérgio Mascarenhas. NanoAgri 2010.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Soja. |
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| 98. | | ROCHA, B. H. G.; AUGUSTIN, E.; SILVA, J. B. da; VIEGAS, J. Isoenzymatic variability in wild potatoes. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 36, n. 5, p. 781-91, maio 2001 Título em português: Variabilidade isoenzimática em batata silvestre.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 236 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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