Data/hora: 01/06/2024 00:53:23

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder	
Autores: 	Silva,Josemeyre Bonifácio da; Felberg,Ilana; Carrão-Panizzi,Mercedes Concórdia; Lee,Soo Young; Prudencio,Sandra Helena.	
Data: 	2010-10-01	
Ano: 	2010	
Palavras-chave: 	Quantitative descriptive analysis; Hexanal; Lipoxygenases; Vegetable type soybean; Isoflavones.	
Resumo: 	The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500025	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132010000500025	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.53 n.5 2010	
Fonte: 	info:eu-repo/semantics/openAccess