Caracterização física e tecnológica de seis cultivares de soja plantadas no Brasil

Vieira, Claudia Regina; Cabral, Lair C.; Paula, A.C.O. de

doi:10.1590/s0101-20611997000300019

Cited by 6 publications

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“…Sharma et al (2004) observed, in different soybean cultivars, variations of 106.1 to 133.1% for water absorption during soaking, of 58 to 66 minutes for cooking time, and of 8.5 to 11.6 g for weight of 100 grains. Vieira et al (1997) worked with soybean cultivars for human consumption and reported differences of 15.31 and 19.76 g for weight of 100 grains, 132.54 and 125.67 g per 100g for water absorption degree during soaking, and 155 to 219 min for cooking time.…”

Section: Resultsmentioning

confidence: 99%

Chemical and physical composition of grain-type and food-type soybean for food processing

Silva

Carrão-Panizzi

Prudêncio

2009

Pesq. agropec. bras.

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-The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type -BRS 133 and BRS 258; food-type -BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.Index terms: Glycine max, amino acids, fatty acids, hexanal, isoflavones, lipoxygenases, sugars. Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentosResumo -O objetivo deste trabalho foi avaliar as características químicas e físicas de grãos de cultivares de soja (Glycine max) para o processamento de alimentos. As cultivares avaliadas foram: tipo grão -BRS 133 e BRS 258; tipo alimento -BRS 213 (desprovida de lipoxigenases), BRS 267 (tipo hortaliça) e BRS 216 (tamanho de grão pequeno). As cultivares BRS 216 e BRS 267 apresentaram maior teor de proteínas e poderiam promover valor nutricional superior. A cultivar BRS 213 apresentou a menor atividade de lipoxigenases e a BRS 267, o menor teor de hexanal. Essas características podem melhorar o sabor dos alimentos. Com o cozimento, os grãos da cultivar BRS 267 apresentaram maior teor de agliconas (forma biologicamente mais ativa das isoflavonas) e de ácido oleico, o que a torna adequada para alimentos funcionais e com melhor estabilidade para processamento, além de maior teor de frutose, ácido glutâmico e alanina, compostos relacionados ao sabor suave da soja. A cultivar BRS 267, com maior tamanho de grãos, é adequada para tofu e edamame, e a BRS 216, com menor tamanho, é apropriada para natto e para produção de brotos de soja. As cultivares BRS 216 e BRS 213 apresentaram menor tempo de cozimento, o que pode ser eficaz para reduzir os custos do processamento.

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Section: Resultsmentioning

confidence: 99%

Chemical and physical composition of grain-type and food-type soybean for food processing

Silva

Carrão-Panizzi

Prudêncio

2009

Pesq. agropec. bras.

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“…It was possible to select the genotypes with large grains and small grains with short cooking time (adequate for foodtype soybean). Vieira et al (1997) analyzed six soybean cultivars: IAS-5, IGUAÇU, DAVIS, BR-16, IAS-4 and EMBRAPA-4 through a physical and technological evaluation using parameters such as apparent density, grains volume, 100-seeds mass, grain parts percentage, husk and hilo color, maceration time, amount of absorbed water, and cooking time. Minimum maceration time varied from 6 to 9 hours and maximum time from 12 to 15 hours; as for cooking time, variation was from 155 to 219 minutes.…”

Section: Cooking Timementioning

confidence: 99%

Food type soybean cooking time: a review

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Faria

Destro

et al. 2013

Crop Breed. Appl. Biotechnol.

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“…Sabe-se que a sOJa representa uma das melhores fontes vegetais calóricoprotéicas, contendo cerca de 40% de proteína de boa qualidade e20%de óleo (Vieira, 1997). O leite de soja, por ser uma bebida protéica de baixo custo, de bom valor nutritivo e de fácil obtenção, representa, sem dúvida, importante alternativa para a nutrição humana, particularmente onde o leite de vaca é caro ou não é disponível (Cabral ct: ai, 1997).…”

Section: Qualidade Nutricional Da Proteína Da Sojaunclassified

Obtenção de um leite de soja de qualidade através do tratamento dos grãos em forno de microondas

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Caracterização física e tecnológica de seis cultivares de soja plantadas no Brasil

Cited by 6 publications

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Chemical and physical composition of grain-type and food-type soybean for food processing

Chemical and physical composition of grain-type and food-type soybean for food processing

Food type soybean cooking time: a review

Obtenção de um leite de soja de qualidade através do tratamento dos grãos em forno de microondas

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