| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed
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| Autores: |
Czaikoski,Karina
Carrao-Panizzi,Mercedes Concordia
Silva,Josemeyre Bonifácio da
Ida,Elza Iouko
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| Data: |
2012-08-01
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| Ano: |
2012
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| Palavras-chave: |
Vegetable-type soybean
Quality
Edamame
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| Resumo: |
The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-89132012000400002
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.55 n.4 2012
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| Direitos: |
info:eu-repo/semantics/openAccess
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