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Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration PAB
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...
Tipo: Info:eu-repo/semantics/article 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
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Chemical and physical composition of grain-type and food-type soybean for food processing PAB
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...
Tipo: Info:eu-repo/semantics/article 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
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Chemical composition of tempeh from soybean cultivars specially developed for human consumption Ciênc. Tecnol. Aliment.
Bavia,Ana Carla Furlan; Silva,Carlos Eduardo da; Ferreira,Márcia Pires; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia.
Tempeh is a food obtained by fermentation of soybean grains by the fungus Rizophus oligosporus. It is a traditional Indonesian food that presents benefits for human health protecting against diarrhea and chronic diseases. Tempeh processing includes dehulling, cooking, inoculation, and fermentation. In this study, chemical characteristics of tempeh prepared with soybean cultivars specially developed for human consumption (BRS 216, BRS 232, BRS 257, and BRS 267) were investigated. Soybean grains and tempeh obtained from these cultivars were analyzed for oil, protein, antinutrional factors, and isoflavone content. Cultivar BRS 216 presented the highest protein content in the grains (36.81%) and in tempeh (51.99%). On average, the protein content in tempeh...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean; Functional food; Isoflavones; Protein; Antinutritional factors.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300028
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Contents and bioconversion of β-glycoside isoflavones to aglycones in the processing conditions of soybean tempeh PAB
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,...
Tipo: Info:eu-repo/semantics/article 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
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Efeitos de genótipos, ambientes e de tratamentos hidrotérmicos na concentração de isoflavonas agliconas em grãos de soja PAB
Carrão-Panizzi,Mercedes Concórdia; Simão,Aline Silva; Kikuchi,Akio.
O objetivo deste trabalho foi avaliar os efeitos de tratamentos hidrotérmicos, da variabilidade genética e de ambientes no teor de isoflavonas agliconas em grãos de soja [Glycine max (L.) Merrill]. O estudo foi realizado com as cultivares de soja BR 36, FEPAGRO RS-10 e BRS 155, cultivadas em Londrina, em Capanema e em Palmas, PR, na safra 1999/2000, mediante tratamentos hidrotérmicos de 40, 50 e 60°C por 12 e 18 horas. As maiores concentrações de isoflavonas totais (280 mg/100 g) foram observadas nos grãos colhidos em Palmas, onde a temperatura média durante o enchimento de vagens foi mais baixa (19ºC). Em Londrina (23ºC), houve menor concentração de isoflavonas (140 mg/100 g). A cultivar BRS 155 apresentou o maior teor de isoflavonas totais em Palmas e em...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Glicosídeo; Alimento funcional; Tratamento térmico.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2003000800001
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Effect of harvest at different times of day on the physical and chemical characteristics of vegetable-type soybean Ciênc. Tecnol. Aliment.
Santana,Andréia Cristina; Carrão-Panizzi,Mercedes Concórdia; Mandarino,José Marcos Gontijo; Leite,Rodrigo Santos; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko.
The objective of this study was to evaluate the effect of harvest at different times of day on the chemical and physical characteristics of vegetable-type soybean BRS 267 cultivar, harvested at the R6 stage (seed development) and to compare it with that on the grains harvested at the R8 stage (maturation). The pods of the BRS 267 cultivar were harvested at the R6 stage (at 8:00 AM, 12:00 AM, and 6:00 PM), the color parameters were evaluated, and the grains were analyzed for chemical composition, activity inhibitor trypsin, phytic acid content, starch, sugars, fatty acids, and isoflavones. No differences were observed among the different harvest times in terms of the chemical constituents of vegetable-type soybean BRS 267 cultivar harvested at the R6 stage....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Centesimal composition; Phytic acid; Trypsin inhibitor; Isoflavones.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200022
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Effects of genetics and environment on isoflavone content of soybean from different regions of Brazil PAB
Carrão-Panizzi,Mercedes Concórdia; Beléia,Adelaide Del Pino; Kitamura,Keisuke; Oliveira,Maria Cristina Neves.
The effects of genetics and environmental factors on isoflavone content of soybean (Glycine max L.) cultivars grown in different locations in Brazil in 1993/94 were evaluated. Seeds of different cultivars were analised by high performance liquid chromatography (HPLC). In Rio Grande do Sul (RS), Paraná (PR), and Mato Grosso do Sul (MS) States, a significant difference in the isoflavone total content average of the cultivars IAS 5 and FT-Abyara (163.9, 116.4 and 79.5 mg/100 g, respectively) was observed. In general, IAS 5 contained higher isoflavone than FT-Abyara. Cultivars IAS 5 and FT-Abyara grown at Vacaria, RS (28°30' S latitude) with temperature average of 19°C, had the highest isoflavone concentrations (218.7 and 163.8 mg/100 g, respectively). In...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Daidzin; Genistin; Crop location; HPLC.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X1999001000004
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Effects of isoflavones on beany flavor and astringency of soymilk and cooked whole soybean grains PAB
Carrão-Panizzi,Mercedes Concórdia; Beléia,Adelaide Del Pino; Prudêncio-Ferreira,Sandra Helena; Oliveira,Maria Cristina Neves; Kitamura,Keisuke.
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effetcs of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivars IAS 5 and BR-36 (136 and 54 mg of total isoflavones /100 g of sample, respectively) with pre-soaking and pre-heating of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone contents 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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Cultivars.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X1999000600017
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Electronic tongue system to evaluate flavor of soybean (Glycine Max (L.) Merrill) genotypes BABT
Zoldan,Sandra Maria; Braga,Guilherme de Souza; Fonseca,Fernando Josepetti; Carrão-Panizzi,Mercedes Concórdia.
An electronic tongue system was tested as a fast and efficient analytical tool for flavor evaluation of soybean genotypes. Grain samples of 25 soybean lines were analyzed using 0.25 g of milled samples added to 100 mL of distilled water and mixing for one minute on a magnetic stirrer. An aliquot (50 mL) from the filtered liquid was used for the analysis on a pre-fixed frequency of 1 kHz and alternate tension of 50 mV. Two analyses were conducted in a complete randomized design with three replicates. Electrical response (capacitance) of eight polymeric chemical sensors used to analyze the soybean lines were submitted to Principal Component Analysis (PCA). In the spatial distribution of the PCA graphic, the lines close to each other were similar, while the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Electronic tongue system; Chemical sensors; Special soybean grains; Beany flavor; Vegetable types.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500797
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Environmental and genetic variation of isoflavone content of soybean seeds grown in Brazil PAB
Carrão-Panizzi,Mercedes Concórdia; Berhow,Mark; Mandarino,José Marcos Gontijo; Oliveira,Maria Cristina Neves de.
The objective of this work was to evaluate isoflavone concentrations in seeds of different Brazilian soybean cultivars grown in a range of locations and environmental conditions in Brazil. Seeds of 233 cultivars grown in Ponta Grossa, PR, Brazil, during the 2001/2002 soybean season, and of 22 cultivars sown in different locations of Brazilian Northeast, Southeast on South regions were analyzed for total isoflavones, including daidzin, glycitin, genistin and acetylgenistin. The total isoflavones ranged from 12 mg 100 g-1 (cv. Embrapa 48) to 461 mg 100 g-1 (cv. CS 305) among the 233 cultivars grown in Ponta Grossa, and the differences among them are due to genetic effects since all cultivars were grown and collected at the same locatation and year. This is...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Isoflavones; Sowing location; Soybean grains; Soybean cultivars; Soyfood.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009001100011
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Genetic variation and environmental effects on beta-conglycinin and glycinin content in Brazilian soybean cultivars PAB
Carrão-Panizzi,Mercedes Concórdia; Kwanyuen,Prachuab; Erhan,Sevim Zeynep; Lopes,Ivani de Oliveira Negrão.
The objective of this work was to determine genetic and environmental effects on beta-conglycinin and glycinin content in Brazilian soybean cultivars. The concentrations of these protein fractions were analyzed by scanning densitometry after electrophoresis, in 90 Brazilian soybean cultivars sown in Ponta Grossa, PR, in 2001. The effects of the sowing location were determined in the cultivar MG/BR 46 (Conquista), sown in 16 locations of Goiás and Minas Gerais states (Central Brazil), and in the cultivar IAS 5, sown in 12 locations of Paraná and São Paulo states (Southern Brazil), in 2002 soybean season. A significant variability for beta-conglycinin (7S) and glycinin (11S) protein fractions ratio was observed among the 90 Brazilian soybean cultivars....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Eletrophoresis; Nutraceutic properties; Protein fractions; Seed; Sowing location.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2008000900002
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Isoflavone, anthocyanin, and fatty acid contents of vegetable-type soybean grains at different maturity stages PAB
Carrão-Panizzi,Mercedes Concórdia; Silva,Bruna dos Santos; Leite,Rodrigo Santos; Godoy,Ronoel Luiz de Oliveira; Santiago,Manuela Cristina Pessanha de Araujo; Felberg,Ilana; Oliveira,Maria Cristina Neves de.
Abstract: The objective of this work was to determine the oil, protein, fatty acid, isoflavone, and anthocyanin contents in soybean grains of different breeding lines and maturity stages. Evaluations were performed for the chemical profiles of black- (BRM09-50995) and of yellow-seed-coat (BRM11-51428 and BRM08-50643) breeding lines, harvested at the R6 (immature seeds), R7 (physiological maturity), and R8 (full maturity) maturity stages. Oil and protein contents increased from the R6 to the R8 stage, and BRM11-51428 showed the highest protein content. Palmitic, stearic, and linolenic fatty acids were higher at R6, and linoleic and oleic acids were higher at R7 and R8, respectively. At the R8 growth stage, BRM11-51428 and BRM 09-50995 showed the highest...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Aglucone; Breeding line; Glucoside; Oil; Protein.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103901
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Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times PAB
Czaikoski,Karina; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Carrão-Panizzi,Mercedes Concórdia; Silva,Josemeyre Bonifácio Da; Ida,Elza Iouko.
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Edamame; Isoflavones; Oligossacharides; Thermal processing.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840
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Relationships among oil content, protein content and seed size in soybeans BABT
Marega Filho,Mario; Destro,Deonisio; Miranda,Lilian Azevedo; Spinosa,Wilma Aparecida; Carrão-Panizzi,Mercedes Concórdia; Montalván,Ricardo.
During 1995/96 and 1996/97, experiments were carried out at Londrina State University, aiming at quantifying the oil and protein contents in two groups of soybean genotypes; estimating the phenotypic, genotypic and environmental correlations existent among oil, protein content and seed size, and identifying genotypes for direct human consumption with high protein content. The evaluated characters were Weight of a Hundred Seeds (WHS), expressed in grams/100 seeds, Oil Content (OC) and Protein Content (PC), expressed in %. In the experiment carried out in the field, OC ranged from 12 to 20.37 % and PC from 35.66 to 41.75% while in the experiment carried out in the greenhouse OC ranged from 12.26 to 21.79 % and PC from 32.95 to 41.56 % . The correlations...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Soybean; Glycine max; Seed composition; Seed size; Oil content; Protein content.
Ano: 2001 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132001000100004
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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder BABT
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...
Tipo: Info:eu-repo/semantics/article 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
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Tempeh flour as a substitute for soybean flour in coconut cookies Ciênc. Tecnol. Aliment.
Leite,Rodrigo Santos; Carrão-Panizzi,Mercedes Concórdia; Curti,Jessika Menck; Dias,Isabela Pereira; Seibel,Neusa Fátima.
The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rhizopus oligosporus; Isoflavones; Sensory analyses; Fatty acids.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400028
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