|
|
Registro Completo |
Biblioteca(s): |
Embrapa Agricultura Digital; Embrapa Soja; Embrapa Unidades Centrais. |
Data corrente: |
17/09/2009 |
Data da última atualização: |
08/06/2018 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
SILVA, J. B. da; CARRÃO-PANIZZI, M. C.; PRUDÊNCIO, S. H. |
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. |
Título: |
Chemical and physical composition of grain-type and food-type soybean for food processing. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 44, n. 7, p. 777-784, jul. 2009 |
Idioma: |
Inglês |
Notas: |
Título em português: Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentos. |
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. |
Palavras-Chave: |
Ácidos graxos; Aminoácidos; Hexanal; Isoflavonas; Lipoxigenase; Lipoxigenases; Processamento de alimentos; Soja tipo alimento; Soja tipo grão. |
Thesagro: |
Ácido Graxo; Açúcar; Açúcares; Aminoácido; Glycine Max; Grão; Nutrição Humana; Soja; Tecnologia de Alimento. |
Thesaurus Nal: |
Amino acids; Fatty acids; Isoflavones. |
Categoria do assunto: |
-- |
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
|
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
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registros recuperados : 1 | |
Registros recuperados : 1 | |
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|