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Defatted soybean flour mixed with a combination of 0.03% Red No. 40 and 0.01% annatto (Bixa orellana) colorants was extruded into textured soy protein (TSP) in a counter‐rotating twin extruder to produce a red‐meat like product suitable for hamburger patties. Ground beef patties were processed replacing the meat (15 and 30%) with resulting hydrated textured soybean protein (TSP) prepared with and without the colorants. The resulting cooked patties were evaluated by eight trained judges for tenderness, juiciness, number of chews, beef flavor and overall flavor quality using a nine point nonstructured horizontal scale. Other patty characteristics examined included cooking losses (weight loss and diameter reduction) and color, by tristimulus colorimetric measurement. The results from sensory analysis revealed that ground beef patties with high TSP level were more tender than control, and they had less beef flavor and overall flavor quality. Weight loss was not significantly (P > 0.05) affected by TSP level but the patties with 30% TSP showed less shrinkage than the others. Results of the study suggested that while patties with 15% TSP had sensory attributes similar to the control, adding 30% TSP with coloring significantly (P < 0.05) increased the redness of the patties.

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Iguaçu e IAS-5, destinadas à alimentação humana, foram caracterizadas quanto à composição centesimal, conteúdo de aminoácidos, ácidos graxos e minerais. Os teores de fibra, proteína e óleo variaram significativamente nas amostras analisadas, enquanto que os teores de cinzas não apresentaram diferenças significativas. Com relação aos teores de minerais, o potássio foi o que obteve o maior valor, 1.824,02 mg/100 g para a cultivar Iguaçu, ficando a EMBRAPA-4 com o maior teor de cálcio, 313,93 mg/100 g. Para a composição em ácidos graxos, notou-se que a cultivar IAS-5 apresentou o maior teor de insaturados, 87,45%, enquanto que a Davis, o menor, 83,93%. A cultivar EMBRAPA-4 apresentou um teor de ácido oléico maior e de linoléico e linolênico bem menores que as demais cultivares estudadas, 39,93%, 42,46% e 4,64%, respectivamente. Os demais ácidos graxos estão de acordo com os valores encontrados na literatura no tocante a óleo de soja. Todas as cultivares estudadas apresentaram excelente balanço em aminoácidos essenciais (AAE). Os teores de cada AAE foram superiores aos da proteína padrão estabelecido pela FAO/WHO, com valor total de AAE variando de 39,5 a 45,0 g/100 g de proteína.Termos para indexação: Glycine max, caracterização química, proteína, óleo, cinzas. PROXIMATE COMPOSITION AND AMINO ACID, FATTY ACID AND MINERAL CONTENTS OF SIX SOYBEAN CULTIVARS FOR HUMAN CONSUMPTIONABSTRACT -Six soybean cultivars (Glycine max L. Merrill): IAS-4, EMBRAPA-4, Davis, BR-16, Iguaçu and IAS-5, for human consumption were characterized regarding their proximate composition and amino acid, fatty acids and mineral contents. Significant differences were observed among these varieties concerning their contents of protein, oil and fiber. However, their ash content did not show significant differences. Regarding the mineral composition, the cultivars Iguaçu and EMBRAPA-4 presented, respectively, the highest levels of potassium (1824.02 mg/100 g) and calcium (313.93 mg/100 g). It was observed that the cultivar IAS-5 presented the highest level of unsaturated fatty acids (87.45%), while the cultivar Davis, the lowest one (83.93%). The cultivar EMBRAPA-4 presented the highest level of oleic acid and levels of linoleic and linolenic acids lower than the ones obtained for the other studied cultivars (39.93%, 42.46% and 4.64%, respectively). The results obtained for the other fatty acids levels are in agreement with the ones reported for soybean oil in the literature. All six cultivars studied presented an excellent balance of essential amino acids (EAA). The contents of each EAA were higher than those presented in the reference pattern established by FAO/WHO with the total EAA ranging from 39.5 to 45.0 g/100 g of protein.

Termos para indexação: soja, amendoim, formulação. UTILIZATION OF SOYMILK RESIDUE IN PREPARING "PAÇOCA"ABSTRACT -The objective of the present study was to utilize the soymilk residue (SR), wheat flour and peanuts to formulate "paçoca" of good protein quality and also good sensory characteristics. The 40% of roasted wheat flour were mixed with 30:0 (I); 25:5 (II); 20:10 (III); 15:15 (IV); 10:20 (V) and 5:25 (VI) of dehulled and roasted peanut flours and SR, respectively, to prepare the above mentioned products. It was verified, with the use of chemical analyses, that the ether extract content decreased from 19.54 to 11.51%, whereas the ash, fiber and carbohydrate contents increased from 0.99 to 1.23%, from 1.56 to 5.08 and from 56.06 to 61.40%, respectively, with an increase of the proportion of SR. On the other hand, the protein content was not affected. The essential aminoacids profile was improved with an increase of the proportion of SR. Results of sensory evaluation indicate that mixtures with up to 15% of SR showed good characteristics of appearance, flavor and texture, a mixture with 10% of SR being preferred by non-trained panelists.

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