Por favor, use este identificador para citar o enlazar este ítem: http://www.alice.cnptia.embrapa.br/alice/handle/doc/932731
Registro completo de metadatos
Campo DCValorLengua/Idioma
dc.contributor.authorCZAIKOSKI, K.pt_BR
dc.contributor.authorSILVA, J. B. dapt_BR
dc.contributor.authorLEITE, R. S.pt_BR
dc.contributor.authorMANDARINO, J. M. G.pt_BR
dc.contributor.authorCARRÃO-PANIZZI, M. C.pt_BR
dc.contributor.authorIDA, E. I.pt_BR
dc.date.accessioned2012-08-31T11:11:11Zpt_BR
dc.date.available2012-08-31T11:11:11Zpt_BR
dc.date.created2012-08-31pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/932731pt_BR
dc.descriptionFor the processing of canned vegetable-type soybean, it is important to realize the heat treatment. However, during the treatment may occur loss of green color that is an indicator of its quality. In the brine canned, the presence of metal ions such as zinc, allows to maintain green color of canned vegetables. The objective of this study was to investigate the effect of zinc addition (X1 = ppm of zinc in the brine) and pasteurization time (X2 = min) on zinc content and color stability of acid canned vegetable-type soybean by using Central Composite Rotatable Design (CCRD). The response functions Y1 (ppm of zinc) and Y2 (degrees of hue of the canned vegetable-type soybean) were analyzed. The model validation was performed after establishing X1 = 10.91 ppm and X2 = 10 min and ?1 = 73.49 ppm of zinc. The experimental answer (Y1) was 72.74 ppm of zinc. At the response surface can be observed a region where Y2 is maximal and equal to 93°. The model validation was performed, at the point where, x1 = -1.5, x2 = -1.41 and ? 2 = 92.81° of hue of canned. The response obtained experimentally (Y1) was 92.86° hue of canned vegetable-type soybean. Therefore, for adequate formulation of vegetable-type soybean grains should be zinc acetate (10.91 ppm), NaCl (100 mL 6 g-1), CaCl2 (0.29 g 100 mL -1) and citric acid (to pH 3.9) with thermal processing of 10 min.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.titleEffect of zinc addition and pasteurization time on the zinc content and color stability of acid canned vegetable-type soybean.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-08-02T11:11:11Zpt_BR
dc.subject.thesagroSojapt_BR
dc.subject.thesagroTecnologia de alimentopt_BR
dc.subject.thesagroNutrição humanapt_BR
dc.subject.nalthesaurusSoybeanspt_BR
dc.subject.nalthesaurusFood technologypt_BR
dc.subject.nalthesaurusHuman nutritionpt_BR
riaa.ainfo.id932731pt_BR
riaa.ainfo.lastupdate2017-08-02pt_BR
dc.contributor.institutionKARINA CZAIKOSKI, UEL; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; RODRIGO SANTOS LEITE, CNPSO; JOSÉ MARCOS GONTIJO MANDARINO; MERCEDES CONCORDIA CARRAO PANIZZI, CNPT; ELZA IOUKO IDA, UEL.pt_BR
Aparece en las colecciones:Resumo em anais de congresso (CNPSO)

Ficheros en este ítem:
Fichero Descripción TamañoFormato 
01721.pdf146.78 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro sencillo del ítem

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace