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

Abstract

-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.

Development and characterization of a soymilk Kefir-based functional beverage

“…Ot also contains others compounds with proven health benefits such as saponins, lecithins and isoflavones (Silva et al, 2009). Consumer interest for soybean-based food has increased in recent years; however, sensory characteristics such as the undesirable "raw beans" flavor and particular dietary habits are factors that still hinder the inclusion of soybean in usual diet.…”

Changes in the isoflavone profile and in the chemical composition of tempeh during processing and refrigeration

“…Silva et al (2009) worked with grain-type and food-type soybean cultivars, which ranged from 40.1 to 44.5% of protein, from 18.1 to 20% of lipids and from 30.6 to 34.4% of carbohydrates. Moraes et al (2006) observed greater variations for protein content (40.7 to 47.8%), and that an increase in protein was accompanied by a corresponding reduction in oil (16.7 to 20.8%); these authors also reported a carbohydrate content between 30 and 33.6%.…”

Environmental and genetic variation of isoflavone content of soybean seeds grown in Brazil

“…The average isoflavone content of Brazilian soybean cultivars is of about 150 mg 100 g -1 , whereas for American soybeans it is 200 mg 100 g -1 , while soybean grown in Japan and Canada have higher concentrations (450 and 550 mg 100 g -1 respectively) (Tsukamoto et al, 2001). Although average isoflavone concentrations of Brazilian soybeans are relatively low (Carrão-Panizzi et al, 1996), they vary considerably among cultivars (Silva et al, 2009) and in cultivars grown at different locations over the years. A range of 227 to 105 mg 100 g -1 was observed for the same cultivar (IAS 5) grown, respectively, in a location with low (Vacaria,RS,19°C), and high (Palotina, PR, 24°C) average air temperatures during the seed-filling months (Carrão-Panizzi et al, 1999).…”