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 | Acesso ao texto completo restrito à biblioteca da Epagri-Sede. Para informações adicionais entre em contato com biblio@epagri.sc.gov.br. |
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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
16/12/2002 |
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Data da última atualização: |
16/12/2002 |
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Autoria: |
CARRAO-PANIZZI, M.C.; BELEIA, A.D.P.; PRUDENCIO-FERREIRA, S.H.; OLIVEIRA, M.C.N.; KITAMURA, K. |
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Afiliação: |
CNPSo |
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Título: |
Effects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains. |
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Ano de publicação: |
1999 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.34, n.6, p.1045-1052, jun. 1999. |
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Idioma: |
Inglês |
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Conteúdo: |
Flavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products. |
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Palavras-Chave: |
Cultivar; Cultivars; Glycine max; Soja. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01934naa a2200217 a 4500
001 1022777
005 2002-12-16
008 1999 bl uuuu u00u1 u #d
100 1 $aCARRAO-PANIZZI, M.C.
245 $aEffects of isoflavones on beany flavor and astringency os soymilk and cooked whole soybean grains.
260 $c1999
520 $aFlavor is the main limiting factor affecting soybean acceptability in the Occidental countries. The purpose of this study was to determine the effects of isoflavones on soybean flavor. Differences in beany flavor and astringency of soymilk and cooked whole soybean grains, prepared with cultivar IAS 5 and BR-36 (136 and 54 mg of total isoflovones/100 g of sample, respectively) with pre-soaking and pre-heading of grains, were sensorially analised, by an unstructured category scale of ascending intensity. Differences in isoflavone content for both soybean cultivars were maintained in the two products, despite the pre-treatments in the processing. Pre-soaking of grains intensified beany flavor in the soymilk, reducing the perception of astringency, which is caused by the aglucones that were developed in reduced amounts. The whole soybean grains cooked under pressure (1.5 kgf/cm2 at 127 Graus C.) presented reduced levels of isoflavones malonyl-glucosides. Due to thermal instability, these compounds were converted to conjugated glucosides, genistin and daidzin. In the cooked whole soybean grains, no aglucones were formed and consequently it was not possible to detect differences in astringency. Results suggest that pre-heating of grains promote better flavor in soybean products.
653 $aCultivar
653 $aCultivars
653 $aGlycine max
653 $aSoja
700 1 $aBELEIA, A.D.P.
700 1 $aPRUDENCIO-FERREIRA, S.H.
700 1 $aOLIVEIRA, M.C.N.
700 1 $aKITAMURA, K.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.34, n.6, p.1045-1052, jun. 1999.
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