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dc.contributor.authorFELBERG, I.
dc.contributor.authorCARRÃO-PANIZZI, M. C.
dc.contributor.authorDELIZA, R.
dc.contributor.authorFREITAS, S. C. de
dc.contributor.authorSANTIAGO, M. C. P. de A.
dc.contributor.authorSTEPHAN, M. P.
dc.contributor.authorJESUS, M. S. C. de
dc.contributor.authorGONCALVES, E. B.
dc.contributor.authorANTONIASSI, R.
dc.date.accessioned2024-09-16T20:53:34Z-
dc.date.available2024-09-16T20:53:34Z-
dc.date.created2024-09-16
dc.date.issued2024
dc.identifier.citationFood and Nutrition Sciences, v. 15, n. 8, p. 807-826, 2024.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1167402-
dc.descriptionSoymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three different segments of consumers. The soymilk from the conventional cultivar BRS284 achieved higher and similar acceptance score for the three consumer’s segments while the lipoxygenase free cultivars (BRS213 and BRS257) and specialty cultivar BRS216 showed higher score for two segments of consumers. The sensory evaluation of soymilk from different soybean cultivars could improve consumer uptake.
dc.language.isopor
dc.rightsopenAccess
dc.subjectPreference Mapping
dc.subjectPhytate
dc.subjectMapeamento
dc.subjectAnálise de Cluster
dc.subjectFitato
dc.titleEffect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk.
dc.typeArtigo de periódico
dc.subject.thesagroLeite de Soja
dc.subject.thesagroConsumidor
dc.subject.thesagroNutriente
dc.subject.thesagroComposição de Alimento
dc.subject.thesagroAnálise de Alimento
dc.subject.thesagroPreferência Alimentar
dc.subject.thesagroProteína Vegetal
dc.subject.thesagroProduto de Origem Vegetal
dc.subject.nalthesaurusCluster analysis
dc.subject.nalthesaurusProteins
dc.subject.nalthesaurusVegetable products
riaa.ainfo.id1167402
riaa.ainfo.lastupdate2024-09-16
dc.identifier.doittps://doi.org/10.4236/fns.2024.158052
dc.contributor.institutionILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ROSIRES DELIZA, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; MARILIA PENTEADO STEPHAN, CTAA; MONALISA SANTANA COELHO DE JESUS, CTAA; ELISABETH BORGES GONCALVES, CTAA; ROSEMAR ANTONIASSI, CTAA.
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