SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

Silva,Josemeyre Bonifácio da; Prudêncio,Sandra Helena; Felberg,Ilana; Deliza,Rosires; Carrão-Panizz,Mercedes Concórdia.

O objetivo deste trabalho foi avaliar a aceitabiliade de bebidas obtidas de extrato de soja em pó, produzido a partir de cultivar desprovida de enzimas lipoxigenases, e de dois extratos em pó comerciais. Duas bebidas do extrato da cultivar desprovida de lipoxigenases foram preparadas pela diluição em água mineral a 5 e 10%. Os extratos comerciais foram diluídos a 10%. Duzentos consumidores das cidades do Rio de Janeiro, RJ, e Londrina, PR, avaliaram a aceitação das bebidas, pela escala hedônica de sete pontos; a consistência e doçura por meio da escala do ideal de sete pontos; e a intenção de compra pela escala de três pontos. A bebida do extrato de soja da cultivar desprovida de lipoxigenases preparada a 10% obteve as maiores notas de aceitação (4,2 a...

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

Palavras-chave: Leite de soja; Alimento derivado de soja; Soja livre de lipoxigenase.

Ano: 2007

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2007001200016

Ferreira,Márcia Pires; Oliveira,Maria Cristina Neves de; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Carrão-Panizzi,Mercedes Concórdia.

The objective of this work was to analyze changes in the isoflavone profile, determined by high performance liquid chromatography, at different processing stages and after refrigeration of tempeh. For tempeh production, clean soybean grains from cultivars BR 36 (low isoflavone content) and IAS 5 (high) were dehulled, and the separated cotyledons were hydrated and then cooked in boiling water for 30 min. Spores of the fungus Rhizopus microsporus var. oligosporus were inoculated in the cooked and cooled cotyledons, and incubated at 32ºC for 6, 12, 18, and 24 hours in perforated polypropylene bags, for fermentation. The resulting tempeh was stored at 4ºC for 6, 12, 18, and 24 hours. After 24-hour fermentation, isoflavone glucosides were 50% reduced, and the...

Chemical and physical composition of grain-type and food-type soybean for food processing

Palavras-chave: Rhizopus microsporus var. oligosporus; Aglycone; Fermentation; Functional food; High performance liquid chromatography; Malonyl.

Ano: 2011

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2011001100018

Silva,Josemeyre Bonifácio da; Carrão-Panizzi,Mercedes Concórdia; Prudêncio,Sandra Helena.

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for...

Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh

Palavras-chave: Glycine max; Amino acids; Fatty acids; Hexanal; Isoflavones; Lipoxygenases; Sugars.

Ano: 2009

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000700019

Borges,Cristiane Wing Chong; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Benedetti,Silvia; Ida,Elza Iouko.

Abstract: The objective of this work was to evaluate the effect of the processing conditions of soybean tempeh on the contents of β-glycoside isoflavones and on their bioconversion into aglycones. Different times of soaking (6, 12, and 18 hours), cooking (15, 30, and 45 minutes), and fermentation (18, 24, and 30 hours) with Rhizopus oligosporus at 37°C were evaluated for tempeh preparation. Grains from the cultivar 'BRS 267' were used, and the experiment was carried out according to a central composite design (23). The response functions comprised the contents of genistin, malonyldaidzin, malonylgenistin, daidzein, and genistein, quantified by ultraperformance liquid chromatography (UPLC). Soaking, cooking, and fermentation times change the content,...

Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed

Palavras-chave: Glycine max; Rhizopus oligosporus; Daidzein; Fermented soybean; Functional food; Genistein.

Ano: 2016

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2016000300271

Czaikoski,Karina; Carrao-Panizzi,Mercedes Concordia; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.

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...

Evaluation of the shelf-life of vegetable-type soybean pods

Palavras-chave: Vegetable-type soybean; Quality; Edamame.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002

Santana,Andréia Cristina; Carrao-Panizzi,Mercedes Concordia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.

The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during...

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder

Palavras-chave: Vegetable-type soybean; Sucrose; Starch; Trypsin inhibitor; Color.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400015

Silva,Josemeyre Bonifácio da; Felberg,Ilana; Carrão-Panizzi,Mercedes Concórdia; Lee,Soo Young; Prudencio,Sandra Helena.

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...

Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Palavras-chave: Quantitative descriptive analysis; Hexanal; Lipoxygenases; Vegetable type soybean; Isoflavones.

Ano: 2010

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500025

Grade,Luciana Carvalho; Moreira,Amanda Aleixo; Varea,Geni da Silva; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Ribeiro,Mara Lúcia Luiz.

The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH...