Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/471528
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dc.contributor.authorSILVA, J. B. dapt_BR
dc.contributor.authorCARRÃO-PANIZZI, M. C.pt_BR
dc.contributor.authorPRUDÊNCIO, S. H.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2009-09-17pt_BR
dc.date.issued2009pt_BR
dc.identifier.citationPesquisa Agropecuária Brasileira, Brasília, DF, v. 44, n. 7, p. 777-784, jul. 2009.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/471528pt_BR
dc.descriptionThe 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 functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleChemical and physical composition of grain-type and food-type soybean for food processing .pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-10-31T11:11:11Zpt_BR
dc.subject.thesagroÁcido Graxopt_BR
dc.subject.thesagroAminoácidopt_BR
dc.subject.thesagroGrãopt_BR
dc.subject.thesagroNutrição Humanapt_BR
dc.subject.thesagroSojapt_BR
dc.subject.thesagroTecnologia de Alimentopt_BR
riaa.ainfo.id471528pt_BR
riaa.ainfo.lastupdate2017-10-31 -02:00:00pt_BR
dc.contributor.institutionJOSEMEYRE BONIFÁCIO DA SILVA, UEL; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSo; SANDRA HELENA PRUDÊNCIO, UEL.pt_BR
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