Lair Chaves Cabral

Effect of enzymatic treatment and filtration on sensory characteristics and physical stability of soymilk

Abstract Several hydrolytic enzymes––Celluclast 1.5L, Pectinex ultra sp, Rohalases (SEP, F, 7069 e 7118)––and filtration with different pore size tissues––20; 30; 85; 100 μm––were independently studied, regarding their effect on the sensory quality of whole soymilk. The whole soymilk process included the following operations: dehulling, boiling, draining, grinding, homogenisation, enzymatic treatment or filtration, and heat treatment. The treatment with Celluclast 1.5L or filtration using a 20-μm tissue resulted in a considerable reduction of the particle size suspended in the soymilk. Such reduction originated products with low levels of sensory attribute of chalkiness and higher physical stability, in comparison to the control submitted to either one or two homogenisations. The enzymatically treated soymilk resulted in a higher global impression of flavour than the filtered product and the products submitted to one and two homogenisations, respectively.

Composição centesimal e conteúdo de aminoácidos, ácidos graxos e minerais de seis cultivares de soja destinadas à alimentação humana

Six soybean cultivars (Glycine max L. Merrill): IAS-4, EMBRAPA-4, Davis, BR-16, IguaAu and IAS-5, for human consumption were characterized regarding their proximate composition and amino acid, fatty acids and mineral contents. Significant differences were observed among these varieties concerning their contents of protein, oil and fiber. However, their ash content did not show significant differences. Regarding the mineral composition, the cultivars IguaAu and EMBRAPA-4 presented, respectively, the highest levels of potassium (1824.02 mg/100 g) and calcium (313.93 mg/100 g). It was observed that the cultivar IAS-5 presented the highest level of unsaturated fatty acids (87.45%), while the cultivar Davis, the lowest one (83.93%). The cultivar EMBRAPA-4 presented the highest level of oleic acid and levels of linoleic and linolenic acids lower than the ones obtained for the other studied cultivars (39.93%, 42.46% and 4.64%, respectively). The results ob- tained for the other fatty acids levels are in agreement with the ones reported for soybean oil in the literature. All six cultivars studied presented an excellent balance of essential amino acids (EAA). The contents of each EAA were higher than those presented in the reference pattern established by FAO/WHO with the total EAA ranging from 39.5 to 45.0 g/100 g of protein.

Efeito da pressão de homogeneização nas propriedades funcionais do leite de soja em pó

O leite de soja foi submetido a diferentes pressoes (3.000; 4.000; 5.000 e 6.000 psi) de homogeneizacao e em seguida, foi seco por atomizacao. As propriedades funcionais destes leites de soja em po foram estudadas. Observou-se que houve melhoria na absorcao de gordura, indice de dispersibilidade de proteina, indice de solubilidade de nitrogenio e nas propriedades emulsificantes com o aumento da pressao de homogeneizacao ate 5.000 psi. Os valores numericos para as propriedades espumantes nao foram relevantes, embora as mesmas tenham sido tambem afetadas pelas diferentes pressoes de homogeneizacao. Recomenda-se, portanto, o leite de soja em po submetido previamente a homogeneizacao de 5.000 psi, para o uso em produtos de carne, bebidas, sopas, molhos, produtos de confeitaria e de chocolataria.

Caracterização química de extratos hidrossolúveis desidratados de arroz e soja

The objective of the present study was to evaluate the chemical characteristics of dehydrated water-soluble extracts of rice (Oryza sativa L.) and soybean (Glycine max (L.) Merrill). The preparation included soaking of the rice and soybean, desintegration, centrifugation, addition of citric acid, boiling and spray drying. Dehydrated water-soluble extracts were analysed for their proximate composition, minerals content and trypsin inhibitor activity. Results indicated that an increase in the proportion of soybean (0 to 50%) resulted in an increase in the content of proteins, oil, ash, crude fiber, as well as a decrease in the percentage of carbohydrates. The content of P, K, Mg, Cu and Co in some of the extracts were particularly high and were comparable with those of the Recommended Dietary Allowances. Other minerals were detected in low or trace amounts. No trypsin inhibitor activity was detected.

Características químicas dos mingaus desidratados de arroz e soja

The objective of the present work was the chemical characterization of dehydrated porridges of rice and soybean at different proportions, 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50%, respectively. Steps for their manufacture included: soybean seed dehulling, blanching, disintegration of blanched rice and soybean, homogenization and spray drying. Chemical characterization was undertaken through proximate composition, mineral and amino acid contents, and trypsin inhibitor activity. An increase in the soybean proportions (0 to 50%) resulted in an increase in the content of protein, oil, ash, crude fiber, phosphorus, calcium, potassium, magnesium, iron, copper, zinc, selenium, manganese and molybdenum, but a decrease in the percentage of carbohydrate, sodium and chromium. Cobalt content did not change. The contents of potassium, magnesium, iron and cooper in the dehydrated rice-soybean porridges with 40 and 50% soybean, were high and were comparable with those met in the RDA for infants. With the exception of the sulfur-amino acids, better essential amino acids (EAA) profiles were obtained as the proportion of soybean increased. EAA composition was comparable to the EAA patterns from FAO/WHO for infants, except for lysine and methionine contents. Dehydrated rice-soybean porridges with 30, 40 and 50% soybean presented the highest lysine contents for preschool children, satisfying the requirement for school children. On the other hand, methionine was not limitant for both preschool and school children. No activity of trypsin inhibitor was detected.

Bebida à base de extrato hidrossolúvel de arroz e soja

With the purpose of obtaining a beverage with a good protein quality and good sensory characteristics, rice and soybean were mixed at different ratios, 90:10; 80:20; 70:30; 60:40 and 50:50%, respectively. Mixtures were subjected to an extraction procedure and, after the addition of 0.5% citric acid, boiled for 15 min, then, followed by the addition of 15% sucrose. Chemical analysis of the resulting formulations indicated that protein levels increased from 0.77 to 1.40% as the soybean content in the mixture increased. Better essential aminoacids profiles were obtained in beverages containing 20, 30 and 40% soybean. However, the formulation with 30% was considered to be the best one. The beverage containing 50% soybean presented lower levels of sulphur-containing aminoacids thus diminishing the quality of essential aminoacids profile. Sensory evaluation results indicated that the formulations obtained from mixtures containing 10, 20, 30 and 40% of soybean presented a pleasant appearance, flavor and body. Formulations prepared from mixture containing both 20 and 30% soybean were the most preferred by the consumer-type panelists.

Mingau de arroz e soja pronto para consumo

Com o objetivo de estudar um mingau pronto para consumo com boas caracteristicas sensoriais e estabilidade coloidal aparente, foi preparada uma mistura de arroz e soja em diferentes proporcoes, considerando as seguintes etapas de processamento: decorticagem dos graos de soja, branqueamento, desintegracao e homogeneizacao do arroz e soja. Os mingaus formulados foram avaliados sensorialmente e analisados quanto a composicao centesimal, mineral e indice de separacao. Os mingaus formulados com 80:20, 70:30 e 60:40% de arroz:soja foram os de melhor aparencia, sabor e textura. Entretanto, quando os mesmos foram aromatizados com baunilha, os mingaus com 30 e 40% de soja foram os preferidos, e quando com coco, apenas o mingau com 40% de soja foi o preferido pela equipe massal de provadores. Esses mingaus formulados apresentam excelente estabilidade coloidal aparente e boa composicao em minerais.

Viscosidade de pasta, absorção de água e índice de solubilidade em água dos mingaus desidratados de arroz e soja

Dehydrated porridges containing rice and soybean in different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) were assessed as to their pasting viscosity, water absorption (WA) and water solubility index (WSI) in order to verify their potential use as food ingredients. Steps for manufacture of the dehydrated porridge included: soybean seed dehulling, blanching, disintegration of blanched rice and soybean, homogenization and spray drying. The results indicated that increasing soybean proportions from 0 to 50% showed an increase in maximum viscosity temperature and WSI, a decrease in maximum viscosity, minimum viscosity at constant temperature, final viscosity at cooling cycle and WA. Numeric values associated with the studied properties remained relatively high consequently, the dehydrated rice-soybean porridges may be recommended as infant food or as an ingredient for baking and meat products.

Estudo da solubilidade das proteínas de extratos hidrossolúveis de soja em pó

Foi estudado o efeito da homogeneizacao e da adicao de sacarose, sulfito de sodio e lecitina na solubilidade das proteinas do extrato hidrossoluvel de soja em po (EHSP).O calor aplicado durante o tratamento termico do extrato hidrossoluvel de soja liquido (EHSL) a 90 ± 2°C por 15 minutos e a secagem afetaram drasticamente a solubilidade das proteinas, provocando uma diminuicao no indice de solubilidade do nitrogenio (ISN), de 90,57 % no grao de soja descascado para 25,31 % no EHSP usado como controle. Porem, os valores de ISN para os EHSP que continham sacarose, sulfito de sodio e lecitina, assim como daquele que foi homogeneizado foram significativamente maiores do que o do EHSP (controle) que sofreu apenas tratamento termico.

Nitrogen solubility, protein dispersibility and emulsifying properties of dehydrated aqueous extracts of rice-soybean

Dehydrated aqueous extracts of rice-soybean at different proportions (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50%) were assessed for nitrogen solubility index (NSI), protein dispersibility index (PDI), emulsifying activity (EA) and emulsion stability (ES) in order to verify their potential use as food ingredients. Dehydrated aqueous extracts was manufactured by soaking, disintegration, centrifugation, addition of citric acid, boiling and spray-drying. The results indicated that increasing soybean proportion from 0 to 50% showed an increase in the soluble nitrogen in water, EA and ES, and a decrease in the NSI and PDI. However, the dispersible protein in water increased up to 10% soybean in the mixture, beyond which, it decreased with increased soybean proportion. Therefore, the dehydrated aqueous extracts with 10, 20 and 30% soybean, are recommended for use as ingredient in meat, confectionery products, chocolate, soups, sauces, creme and beverages manufacture, while those with 40 and 50% of soybean in the mixture, would be desirable as meat extenders, processed cheeses and mayonnaise.