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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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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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Evaluation of the shelf-life of vegetable-type soybean pods BABT
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...
Tipo: Info:eu-repo/semantics/article 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
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Germination conditions influence the physical characteristics, isoflavones, and vitamin C of soybean sprouts PAB
Silva,Mariah Benine Ramos; Leite,Rodrigo Santos; Oliveira,Marcelo Álvares de; Ida,Elza Iouko.
Abstract: The objective of this work was to evaluate the effects of the germination conditions of 'BRS 216' soybean (Glycine max) on the length, yield, and isoflavone contents of sprouts. A 23 factorial arrangement was used to evaluate the variables soaking time, irrigation frequency, and germination time. Sprouts that showed better length and yield and higher isoflavone contents were evaluated for their chemical composition and vitamin C content. Soaking and germination time of soybean showed a positive and significant linear effect on sprout length. However, only germination time showed a significant positive linear effect on yield, and a significant negative linear effect on the content of malonylglycosides, aglycones, and total isoflavones. Soybean...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycine max; Aglycones; Ascorbic acid; Proximate composition; Soaking.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104000
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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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Predicting rapeseed oil content with near-infrared spectroscopy PAB
Rossato,Roberta; Prete,Cássio Egídio Cavenaghi; Castro,César de; Tomm,Gilberto Omar; Leite,Rodrigo Santos; Mandarino,José Marcos Gontijo; Araújo,Pedro Mário de; Carvalho,Claudio Guilherme Portela de.
The objective of this work was to establish a calibration equation and to estimate the efficiency of near-infrared reflectance (NIR) spectroscopy for evaluating rapeseed oil content in Southern Brazil. Spectral data from 124 half-sib families were correlated with oil contents determined by the chemical method. The accuracy of the equation was verified by coefficient of determination (R²) of 0.92, error of calibration (SEC) of 0.78, and error of performance (SEP) of 1.22. The oil content of ten genotypes, which were not included in the calibration with NIR, was similar to the one obtained by the standard chemical method. NIR spectroscopy is adequate to differentiate oil content of rapeseed genotypes.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Brassica napus; NIR; Oilseed; Soxhlet; Spectral analysis.
Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2013001200010
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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
Registros recuperados: 8
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