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| Silva,Josemeyre Bonifácio da; Prudêncio,Sandra Helena; Felberg,Ilana; Deliza,Rosires; Carrão-Panizz,Mercedes Concórdia. |
| O objetivo deste trabalho foi avaliar a aceitabiliade de bebidas obtidas de extrato de soja em pó, produzido a partir de cultivar desprovida de enzimas lipoxigenases, e de dois extratos em pó comerciais. Duas bebidas do extrato da cultivar desprovida de lipoxigenases foram preparadas pela diluição em água mineral a 5 e 10%. Os extratos comerciais foram diluídos a 10%. Duzentos consumidores das cidades do Rio de Janeiro, RJ, e Londrina, PR, avaliaram a aceitação das bebidas, pela escala hedônica de sete pontos; a consistência e doçura por meio da escala do ideal de sete pontos; e a intenção de compra pela escala de três pontos. A bebida do extrato de soja da cultivar desprovida de lipoxigenases preparada a 10% obteve as maiores notas de aceitação (4,2 a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Leite de soja; Alimento derivado de soja; Soja livre de lipoxigenase. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2007001200016 |
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| 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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| 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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