Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/875447
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dc.contributor.authorSILVA, J. B. dapt_BR
dc.contributor.authorFELBERG, I.pt_BR
dc.contributor.authorPANIZZI, M. C. C.pt_BR
dc.contributor.authorSOO, Y. Lpt_BR
dc.contributor.authorPRUDENCIO, S. H.pt_BR
dc.date.accessioned2011-04-10T11:11:11Zpt_BR
dc.date.available2011-04-10T11:11:11Zpt_BR
dc.date.created2011-02-02pt_BR
dc.date.issued2010pt_BR
dc.identifier.citationBrazilian Archives of Biology and Technology, Curitiba, v. 53, n. 5, p. 1197-1204, Sep./Oct. 2010.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/875447pt_BR
dc.descriptionThe 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 related to processing techniques. The hexanal average content was positively associated with the cooked grain aroma and isoflavones was positively associated with the cooked grain and cotton candy aroma, cooked grain, malty and sweetness flavor and starchy texture.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectIsoflavonapt_BR
dc.subjectQuantitative descriptive analysispt_BR
dc.titleRelationships among sensory analysis, isoflavone and hexanal contents of soymilk powder.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-06-07T11:11:11Zpt_BR
dc.subject.thesagroSojapt_BR
dc.subject.thesagroTecnologia de alimentopt_BR
dc.subject.thesagroNutrição humanapt_BR
dc.subject.thesagroAlimento vegetalpt_BR
dc.subject.thesagroLeite de sojapt_BR
dc.subject.nalthesaurusSoybeanspt_BR
dc.subject.nalthesaurusIsoflavonespt_BR
dc.subject.nalthesaurusFood technologypt_BR
dc.subject.nalthesaurusFood and Human Nutritionpt_BR
dc.subject.nalthesaurusSoymilkpt_BR
riaa.ainfo.id875447pt_BR
riaa.ainfo.lastupdate2011-06-07pt_BR
dc.contributor.institutionJOSEMEYRE BONIFÁCIO DA SILVA, UEL; ILANA FELBERG, CTAA; MERCEDES CONCORDIA CARRAO PANIZZI, CNPSO; SOO YOUNG LEE, UNIVERSITY OF ILLINOIS; SANDRA HELENA PRUDENCIO, UEL.pt_BR
Aparece nas coleções:Artigo em periódico indexado (CNPSO)

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