Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Silva, Josemeyre Da; Prudêncio, Sandra Helena; Carrão-Panizzi, M. C.; Gregorut, Camila; Fonseca, Fernando Josepetti; Mattoso, Luiz H. C.

doi:10.1111/j.1365-2621.2012.03013.x

Cited by 25 publications

(26 citation statements)

References 23 publications

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“…All seeds of the breeding lines and the cultivar are lipoxygenase-free and classified as food-type soybeans (Silva et al, 2012). The materials differed in maturity, height, seed weight, growth habit, and other characteristics ( Table 1).…”

Section: Soybean Food Typesmentioning

confidence: 99%

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<b>Productivity and Chemical composition of food type soybean in different sowing dates

et al. 2016

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ABSTRACT. The objective of this study was to investigate the effect of different sowing dates on the yield, 100-grain weight, oil, protein and isoflavone contents of food-type soybean breeding lines UEL 110, UEL 115 and UEL 123 and a cultivar BRS 257. The materials were seeded on four sowing dates, and the experiment was conducted in a randomized block design with four replications. The productivity and 100-grain weight varied with the sowing dates and soybean genotypes. The protein content ranged from 36.40 to 42.44%, and the oil content ranged from 18.29 to 22.71%. No significant interaction was found between the genotype and sowing dates for the protein content. The isoflavone content also varied with the sowing dates and soybean genotypes. The cultivar BRS 257 had the highest isoflavone content, including the β-glucoside, malonyl glucoside and aglycones forms. The different sowing dates influenced the productivity, 100-grain weight, oil and protein content and isoflavone levels. Higher temperatures and lower rainfall during the grain filling decreased the productivity and isoflavone content and increased the protein content. For all sowing dates, the BRS 257 soybean food-type cultivar showed the highest isoflavone content, indicating that the effect of genotype is more important.Keywords: soybean, oil, protein, isoflavones.Produtividade e composição química de soja tipo alimento em diferentes épocas de semeadura RESUMO. O objetivo deste trabalho foi investigar o efeito das diferentes épocas de semeadura na produtividade, massa de 100 grãos, teor de proteínas, óleo e isoflavonas de linhagens de soja tipo alimento UEL 110, UEL 115 e UEL 123 e cultivar BRS 257. O material foi semeado em quatro épocas de semeadura e o experimento foi conduzido em blocos casualizados com quatro repetições. A produtividade e a massa de 100 grãos variaram com a época de semeadura e com os diferentes genótipos. O teor de proteínas variou de 36,40 a 42,44% e o de óleo de 18,29 a 22,71%. Não foi encontrada interação entre genótipo e épocas de semeadura para o teor de proteínas. O teor de isoflavonas variou com as épocas de semeadura e com os genótipos. A cultivar BRS 257 apresentou maior teor de β-glicosídeos, malonil-glicosídeos e agliconas. As diferentes épocas de semeadura influenciam a produtividade, massa de 100 grãos, conteúdo de óleo, proteínas e isoflavonas. Altas temperaturas e baixas precipitações durante o enchimento dos grãos reduzem a produtividade e teor de isoflavonas e aumentam o teor de proteínas. A cultivar BRS 257 apresenta o maior teor de isoflavonas indicando que o efeito genético é mais importante.Palavras-chave: soja, óleo, proteína, isoflavonas.

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Section: Soybean Food Typesmentioning

confidence: 99%

“…Genetic elimination of lipoxygenase enzymes can improve the flavor of the soybean by reducing the formation of the volatile compounds associated with the characteristic flavor. The lipoxygenase-free soybean cultivars are classified as food-type soybeans because they show this special characteristic (Silva et al, 2012;Liu, 1999).…”

Section: Introductionmentioning

confidence: 99%

<b>Productivity and Chemical composition of food type soybean in different sowing dates

et al. 2016

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“…The main problems facing the acceptance of these products are related to certain flavour and texture defects. The flavours are commonly being referred to as Bbeany^and with certain astringency and bitter taste notes (Chambers et al 2006;Da Silva et al 2012). Several authors have tried to solve these flavour drawbacks using different approaches such as developing soy varieties with lower lipoxygenase or A-saponins content (Yuang and Chang 2007;Takada et al 2013), modifying process conditions (Endo et al 2004;Suppavorasatit et al 2013) or trying to mask the undesirable flavour by adding flavouring or other ingredients such as fruit juices, chocolate syrup, cocoa powder or coffee (Potter et al 2007;Yuang and Chang 2007;Deshpande et al 2008;Felberg et al 2010;Granato et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

2015

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Due to the rheological and structural basis of texture perceived in semisolid foods, the aim of this work was to study the effects of two thickening agents, on rheology and microstructure of soy protein desserts. As rheological parameter values may not be enough to explain the possible perceived texture differences, the effect of composition on two instrumental indexes of oral consistency (apparent viscosity at 50 s −1 and complex dynamic viscosity at 8 Hz) was also studied. Samples were prepared at two soy protein isolate (SPI) concentrations (6 and 8 % w/w), each with four modified starch concentrations (2, 2.5, 3 and 3.5 % w/w) or four Carboxymethyl cellulose (CMC) concentrations (0.3, 0.5, 0.7 and 0.9 % w/w). Two more samples without added thickener were prepared as control samples. The flow curves of all systems showed a typical shear-thinning behaviour and observable hysteresis loops. Control sample flow fitted well with the Ostwald-de Waele model and the flow of samples with thickener to the Herschel-Bulkley model. Viscoelastic properties of samples ranged from fluid-like to weak gel, depending on thickener and SPI concentrations. Starch-based samples exhibited a globular structure with SPI aggregates distributed among starch granules. In CMC-based samples, a coarse stranded structure with SPI aggregates partially embedded was observed. Variation of the two thickness index values with composition showed a similar trend with good correlation between them (R 2 = 0.92). Soy desserts with different composition but with similar rheological behaviour or instrumental thickness index values can be obtained.

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“…Por meio do melhoramento genético, características específicas estão sendo inseridas na soja, obtendo maior qualidade e adaptação em diferentes regiões, além de melhorar a qualidade protéica e o sabor, tornando-os mais apropriados para a alimentação humana (CARRÃO-PANIZZI & PÍPOLO, 2009;SILVA et al, 2010;SILVA et al, 2012;BENASSI et al, 2012;CARNEIRO et al, 2014 A cultivar BRS 258 provém do melhoramento da cultivar BR 36, apresenta sementes grandes e hilo claro, e um sabor agradável (CARRÃO-PANIZZI & PÍPOLO, 2009;EMBRAPA SOJA, 2010). Foi preferida por produtores orgânicos, tendo um alto rendimento e um grande potencial para ser processada na indústria de alimentos (PÍPOLO et al, 2005).…”

Section: As Principais Cultivares De Soja Para Alimentação Humanaunclassified

Soja Para Consumo Humano: Breve Abordagem

Cunha¹,

Viana²,

Silva³

et al. 2015

Agrarian Academy

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RESUMOA soja Glycine max (L.) Merrill é atualmente a leguminosa mais importante a nível mundial para produção de grãos, sendo cultivada em quase todas as regiões do planeta. Tem origem asiática, sendo consumida há séculos neste continente. Essa cultura é bastante estudada devido às suas propriedades nutricionais. Estudos realizadas no Japão e na China mostram que essas populações, que utilizam regularmente a soja na dieta, apresentam reduzidos índices de doenças coronárias e certos tipos de câncer, sendo a soja eficaz no controle de alguns fatores de risco associados às mesmas. O objetivo dessa revisão foi levantar informações na literatura científica sobre os efeitos do consumo da soja na alimentação humana. PALAVRAS-CHAVE: Ásia, Glycine max (L.) Merrill, saúde. SOY FOR HUMAN CONSUMPTION: BRIEF APPROACH ON BENEFITS ABSTRACTThe soybean Glycine max (L.) Merrill is currently the most important legume worldwide for grain production, It is cultivated in almost all regions of the world. It has Asian origin, and consumed the centuries in this continent. This culture is widely studied because of its nutritional properties. Studies conducted in Japan and China, show that these people who regularly use soy in their diet have lower rates of heart disease and certain types of cancer, with effective soybeans in control of some risk factors associated with them. The objective of this review was to gather information in the scientific literature on the effects of soy consumption in human food.

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Study on the flavour of soybean cultivars by sensory analysis and electronic tongue

Cited by 25 publications

References 23 publications

<b>Productivity and Chemical composition of food type soybean in different sowing dates

<b>Productivity and Chemical composition of food type soybean in different sowing dates

Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts

Soja Para Consumo Humano: Breve Abordagem

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