Cultivares brasileiras de soja: características para a produção de tofu e aceitação pelo mercado consumidor

Benassi, V. de T.; Benassi, Marta de Toledo; Prudêncio, Sandra Helena

doi:10.5433/1679-0359.2011v32n4sup1p1901

Cited by 4 publications

(4 citation statements)

References 14 publications

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“…The calculated values were similar to those reported by other authors [6,31]. The highest protein content was found for BRS 258 (44.37%), and differed significantly (p> 0.05) from other grains.…”

Section: Chemical Compositionsupporting

confidence: 90%

“…In the present study, the cultivar which surpassed this variation was BRS 258. BRS 216, BRS 232, BRS 257, BRS 258 and BRS 267 were analyzed by [6], and the protein content varied between 38.47% and 39.61%.…”

Section: Cultivarmentioning

confidence: 99%

“…In general, literature reports levels between 13 and 25% for lipids in soybean [6]. According to [10], the oil content in soybeans (20%) provides enough calories, so the consumed protein is metabolized for the synthesis of new tissues, and not converted into energy, as commonly seen in diets with low caloric content.…”

Section: Cultivarmentioning

confidence: 99%

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Brazilian Soybean Varieties for Human Use

Seibel¹,

Alves²,

Oliveira³

et al. 2013

Soybean - Bio-Active Compounds

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Section: Chemical Compositionsupporting

confidence: 90%

Section: Cultivarmentioning

confidence: 99%

See 1 more Smart Citation

Brazilian Soybean Varieties for Human Use

Seibel¹,

Alves²,

Oliveira³

et al. 2013

Soybean - Bio-Active Compounds

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“…The moisture, ash and protein contents found in the raw soybean (Table 2) approached the values found by Benassi et al (2011), which for the same cultivar, but grown and harvested in the Triângulo Mineiro (BRSMG 790A cultivar), reported a moisture content of 8.8 g 100 g -1 , ash of 6.7 g 100 g -1 , lipids of 22.8 g 100 g -1 and protein content of 36.3 g 100 g -1 . Dnly the lipid content obtained in the present study was lower, by 46.6%.…”

Section: Characterization Of the Optimized Soybean Using The Desirabisupporting

confidence: 71%

Physical and chemical characteristics of soybean preserve as a function of maceration time and acetic acid

et al. 2019

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Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve-BRSMG 790A cultivar. The soybean preserve with the best characteristics was obtained with a maceration time of 100 minutes and without the addition of acetic acid. The product was microbiological safe, showed sensory acceptance and high nutritional value (15.5 g 100 g-1 of protein and 7.0 g 100 g-1 of lipid), free of trypsin inhibitor. The essential amino acids represented 17.2% of those in the dry grain, more than 50% the standard values proposed for the essential amino acids for children and adults. The selected preserve maintained 31.25% of the antioxidant activity of the grains and could be used as a viable technological option.

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