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| TASSI,Adriana Luiza Wain; BENTO,Juliana Aparecida Correia; CALIARI,Márcio; SILVA,Vera Sônia Nunes da; PACHECO,Maria Teresa Bertoldo; VERA,Rosângela; SOARES JÚNIOR,Manoel Soares. |
| Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Texture; Colour; Antioxidant capacity; Proximal composition; Amino acids profile. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005005102 |
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