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Provedor de dados:  Repositório Alice
País:  Brazil
Título:  Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
Autores:  CARRAO-PANIZZI, M.C.
BELEIA, A.D.P.
PRUDENCIO-FERREIRA, S.H.
OLIVEIRA, M.C.N.
KITAMURA, K.
Data:  1999-08-09
Ano:  1999
Palavras-chave:  Glycine max
Cultivars
Cultivares
Resumo:  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.

1999
Tipo:  Artigo em periódico indexado (ALICE)
Idioma:  Inglês
Identificador:  6021

http://www.alice.cnptia.embrapa.br/handle/doc/89603

http://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/6021/1/pab97278j.pdf
Editor:  Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n.6, p.1045-52, jun. 1999.
Relação:  Área de Informação da Sede - Artigo em periódico indexado (ALICE)
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