Data/hora: 05/06/2024 15:08:24

Provedor de dados: 	86	
País: 	Brazil	
Título: 	Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times	
Autores: 	Czaikoski,Karina; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia; Silva,Josemeyre Bonifácio Da; Ida,Elza Iouko.	
Data: 	2018-07-01	
Ano: 	2018	
Palavras-chave: 	Glycine max; Edamame; Isoflavones; Oligossacharides; Thermal processing.	
Resumo: 	Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840	
Editor: 	Embrapa Secretaria de Pesquisa e Desenvolvimento

Pesquisa Agropecuária Brasileira	
Relação: 	10.1590/s0100-204x2018000700008	
Formato: 	text/html	
Fonte: 	Pesquisa Agropecuária Brasileira  v.53 n.7 2018	
Fonte: 	info:eu-repo/semantics/openAccess