Soybean (Glycine max (L.) Merrill) is a crop of world economic importance. Conventional soybean cultivars, in general are for the oil extraction industries and its subproduct for animal feeding. However, there are some cultivars genetically modified, that present characteristics adapted for different utilizations, including human food. The objective of this work was to evaluate, three soybean cultivars, Vmax (conventional), and BR 257 and 267 (human food uses). Chemical composition was evaluated in grains with tegument (WT) and without tegument (WIT) heat treated (HT) and non-heat treated (NHT). For characterization, it was observed: humidity, proteins, lipids, minerals, nitrogen solubility index (NSI), protein dispersability index (PDI), isoflavones, Kunitz trypsin inhibitor and lipoxygenases. The heat treatment promoted reduction of the protein solubility, reduction of glucosidic and malonyl isoflavones, and of Kunitz trypsin inhibitor, in grains WIT. Lipoxygenases were also inactivated in BRS 267 and Vmax cultivars. Potassium was the mineral present in higher amount in all cultivars. BRS 267 cultivar showed the highest content of protein, but the lowest content of isoflavones. Vmax cultivar showed the highest content of lipids and isoflavones. Heat treatments, although decreasing protein solubility, are necessary for conventional soybeans to improve flavor and to reduce anti nutritional factors. Depending on the objective of soybean utilization, different cultivars and treatments should be applied. Genetic breeding to obtain soybean cultivars with special characters is important to process high quality soybean products.  Index Terms-soybean grains, isoflavones, Kunitz trypsin inhibitor, protein solubility, lipoxygenases, heat treatment I. INTRODUCTION Soybean is one of the protein source most used in the world. However, its organoleptic characteristics are not well accepted for human consumption [1]. Therefore, the development of soybean cultivars more suitable for food utilization is important to attend the demand of the niche market that requires special cultivars with better quality characteristics [2]. Considering the need for soybean products with better flavor and high nutritive value, Brazilian Agriculture Manuscript

In this work thermal treatment was applied in whole soybean flour and bleached whole soybean flour production aimed at Kunitz trypsin inhibitor (KTI) reduction and color. A 22 Central Composite Rotational Design was developed to evaluate the effects of temperature (91.80–148.20 °C) and time (15.9–44.10 min). In general, the bleached whole soybean flour presented higher KTI reduction and better color than whole soybean flour in the evaluated temperature and time ranges. It was observed that at 148.2 °C for 30 min the whole soybean flour presented a lower KTI value (1.56 mg/g) than bleached whole soybean flour (1.48 mg/g) and good luminosity. As the bleached presents an extra step in the treatment process, new experiments were made with whole soybean flour without bleached to evaluate KTI and color reduction as a time function (10–30 min) at 148.2 °C. The time was evaluated the verify the behavior of KTI and color of whole soybean flour. The treatment at 148.2 °C for 20 and 30 min presented the lowest KTI values, however, the L* color value at 20 min was higher and soybean flour was whiter, hence 20 min was considered the best condition for whole soybean flour production. Practical applications In order to increase the nutritional quality of soybeans and use them as food, the inactivation of protease inhibitors is required. As soybean nutritional value is adversely affected by protease inhibitors presence that are considered anti‐nutritional factors, these need to be eliminated. Thermal treatment has been used as a physical method to inactivate these factors. However, it must be controlled to avoid essential amino acids destruction. Thermal treatment prior to soybean processing for flour production is common. However, recommendation for the best time and temperature for the grains is nonexistent in order to inactivate and/or reduce their phytochemicals with anti‐nutritional action, to the detriment of those with functional effect, preserving their nutrients. Usually, commercial soybean products are thermally treated with less than 20% of in natura soybean trypsin inhibitory activity.

Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.

SummaryThe current industry demand for dairy products with extended shelf life has resulted in new challenges for milk quality maintenance. The processing of milk with high bacterial counts compromises the quality and performance of industrial products. The study aimed to evaluate the total bacteria counts (TBC) and somatic cell count (SCC) in 768 samples of refrigerated raw milk, from 32 communal tanks. Samples were collected in the fi rst quarter of 2010, 2011, 2012 and 2013 and analyzed by the Laboratory of Milk Quality -LQL. Results showed that 62.5%, 37.5%, 15.6% and 27.1% of the means for TBC in 2010, 2011, 2012 and 2013, respectively, were above the values established by legislation. However, we observed a signifi cant reduction in the levels of total bacterial count (TBC) in the studied periods. For somatic cell count, 100% of the means indicated values below 600.000 cells/mL, complying with the actual Brazilian legislation. The values found for the somatic cell count suggests the adoption of effective measures for the sanitary control of the herd. However, the results must be considered with caution as it highlights the need for quality improvements of the raw material until it achieves reliable results effectively.

RESUMO -A soja (Glycine max (L.) Merrill) é uma das culturas de maior importância econômica no mundo. Em vista disso, as cultivares convencionais de soja geralmente são direcionadas para as indústrias de extração de óleo e o subproduto destas indústrias destinadas a alimentação animal. Contudo algumas cultivares de soja geneticamente melhoradas podem apresentar características que as tornam adequadas para diferentes utilizações, inclusive na alimentação humana. Assim, este trabalho teve como objetivo obter e caracterizar farinhas de soja provenientes de três variedades, uma convencional (Vmax), e duas para alimentação humana (BR 257 e BRS 267), quanto a sua composição físico-química e solubilidade proteica. As farinhas foram caracterizadas em relação a umidade, proteínas, lipídeos, cinzas, e índices de solubilidade proteica. Nas cultivares Vmax e BRS 267 foi efetuado o processo de branqueamento nos grãos com e sem casca. Para obtenção das farinhas os grãos sem branqueamento (Vmax, BRS 257 e BRS 267) e branqueados (Vmax e BRS 267), ambos com e sem casca, passaram pelo processo de torra, moagem e peneiramento. O processo de torra a 150°C por 30 minutos fez com que a solubilidade proteica atingisse valores abaixo de 10%, devido a severidade do tratamento. A farinha da variedade BRS 267 demostrou um maior conteúdo proteico, podendo melhorar o valor nutricional de alimentos a base de soja. Já a farinha obtida da cultivar Vmax foi a que mostrou o maior conteúdo lipídico, podendo ser utilizada nas indústrias de extração de óleo, para o fabrico de uma infinidade de produtos. Na farinha da cultivar BRS 257, foi observada uma composição química com valores intermediários as demais cultivares, mas com a vantagem de não necessitar de processamento térmico para a inativação das enzimas lipoxigenases (LOXs).