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| Registros recuperados : 11 | |
| 6. |  | GÓES-FAVONI, S. P.; BELÉIA, A. D. P.; CARRÃO-PANIZZI, M. C. Full fat soy flour enriched with genistein. 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. p. 211. (Embrapa Soja. Documentos, 228). Editado por Flávio Moscardi, Clara Beatriz Hoffmann-Campo, Odilon Ferreira Saraiva, Paulo Roberto Galerani, Francisco Carlos Krzyzanowski, Mercedes Concordia Carrão-Panizzi.| Biblioteca(s): Embrapa Soja. |
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| 10. | | CARRÃO-PANIZZI, M. C.; BELÉIA, A. D. P.; PRUDÊNCIO-FERREIRA, S. H.; OLIVEIRA, M. C. N.; KITAMURA, K. Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. Pesquisa Agropecuária Brasileira, Brasília, v. 34, n. 6, p. 1045-1052, jun. 1999.| Biblioteca(s): Embrapa Soja; Embrapa Unidades Centrais. |
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| 11. | | LUDWIG, L. J.; CARPENTIERI-PIPOLO, V.; LOPES, K. B. A.; MINELLA, E.; BELEIA, A. D. P.; GROSSMANN, M. V. Comparison and quality evaluation of hull-less and covered Brazilian barleyfor food industry application. Revista Brasileira de Ciências Agrárias, v. 14, n. 4, e6942, 2019.| Biblioteca(s): Embrapa Trigo. |
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| Registros recuperados : 11 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja; Embrapa Unidades Centrais. |
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Data corrente: |
09/08/1999 |
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Data da última atualização: |
23/04/2012 |
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Autoria: |
CARRÃO-PANIZZI, M. C.; BELÉIA, A. D. P.; PRUDÊNCIO-FERREIRA, S. H.; OLIVEIRA, M. C. N.; KITAMURA, K. |
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Título: |
Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, v. 34, n. 6, p. 1045-1052, jun. 1999. |
|
Idioma: |
Inglês |
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Conteúdo: |
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products. |
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Palavras-Chave: |
Cultivares. |
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Thesagro: |
Glycine Max; Leite de Soja. |
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Thesaurus NAL: |
cultivars. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CNPSO/19645/1/pab97228ing.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/6021/1/pab97278j.pdf
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Marc: |
LEADER 01959naa a2200217 a 4500
001 1463637
005 2012-04-23
008 1999 bl uuuu u00u1 u #d
100 1 $aCARRÃO-PANIZZI, M. C.
245 $aEffects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
260 $c1999
520 $aFlavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.
650 $acultivars
650 $aGlycine Max
650 $aLeite de Soja
653 $aCultivares
700 1 $aBELÉIA, A. D. P.
700 1 $aPRUDÊNCIO-FERREIRA, S. H.
700 1 $aOLIVEIRA, M. C. N.
700 1 $aKITAMURA, K.
773 $tPesquisa Agropecuária Brasileira, Brasília$gv. 34, n. 6, p. 1045-1052, jun. 1999.
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Embrapa Soja (CNPSO) |
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