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Registro Completo |
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Biblioteca(s): |
Embrapa Trigo. |
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Data corrente: |
20/04/2017 |
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Data da última atualização: |
22/12/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ESTEVES, T. C. F.; FELBERG, I.; CALADO, V. M. A.; CARRÃO-PANIZZI, M. C. |
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Afiliação: |
Thiana C. F. Esteves, UFRJ; ILANA FELBERG, CTAA; Veronica. M. A. Calado, UFRJ; MERCEDES CONCÓRDIA CARRÃO PANIZZI, CNPT. |
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Título: |
Effect of black soymilk processing conditions on anthocyanins content. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
IOSR Journal of Environmental Science, Toxicology and Food Technology, v. 11, n. 2, p. 56-60, fev., 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Black soybean has drawn the attention of researchers and consumers because of health issues. The reason is the presence of the well-known antioxidants compounds called anthocyanins, besides isoflavones. However, further technical and scientific information are needed about the characteristics and possibilities of utilization of black soybean to produce some of the most consumed soy foods in the West, such as soymilk and soy beverages. In the present work, five methods of obtaining soymilk from black soybeans were evaluated by checking the profile and total anthocyanins content in the final product. The identification and quantification of black soybean and black soymilk’s anthocyanins were determined by high performance liquid chromatography (HPLC), showing that cyanidin-3-glucoside was the most abundant compound. The best processing method studied was the one with reuse of cooking water and use of milled black soybean seeds as raw material. |
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Thesagro: |
Antocianina; Leite de Soja; Processamento. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01571naa a2200193 a 4500
001 2068869
005 2017-12-22
008 2017 bl --- 0-- u #d
100 1 $aESTEVES, T. C. F.
245 $aEffect of black soymilk processing conditions on anthocyanins content.$h[electronic resource]
260 $c2017
520 $aBlack soybean has drawn the attention of researchers and consumers because of health issues. The reason is the presence of the well-known antioxidants compounds called anthocyanins, besides isoflavones. However, further technical and scientific information are needed about the characteristics and possibilities of utilization of black soybean to produce some of the most consumed soy foods in the West, such as soymilk and soy beverages. In the present work, five methods of obtaining soymilk from black soybeans were evaluated by checking the profile and total anthocyanins content in the final product. The identification and quantification of black soybean and black soymilk’s anthocyanins were determined by high performance liquid chromatography (HPLC), showing that cyanidin-3-glucoside was the most abundant compound. The best processing method studied was the one with reuse of cooking water and use of milled black soybean seeds as raw material.
650 $aAntocianina
650 $aLeite de Soja
650 $aProcessamento
700 1 $aFELBERG, I.
700 1 $aCALADO, V. M. A.
700 1 $aCARRÃO-PANIZZI, M. C.
773 $tIOSR Journal of Environmental Science, Toxicology and Food Technology$gv. 11, n. 2, p. 56-60, fev., 2017.
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Registro original: |
Embrapa Trigo (CNPT) |
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