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Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed BABT
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...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Vegetable-type soybean; Quality; Edamame.
Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400002
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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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