Neusa Fátima Seibel

The chemical characteristics and technological functionality of soybean based ingredients [Glycine Max (L.) Merrill]: carbohydrates and proteins.

. The highest concentration of phytates were associated with the protein fractions. Of the eight isoflavone isomers quantified, daidzin and malonyl daidzin were only found in the protein products, and glycitein and acetyl genistin only in the fiber samples. The dietary fiber ingredients showed the greatest hydration properties (WHC 8.4 g.g–1 ; SC 18 mL.g –1 ) and oil related properties, despite having lower percentages of protein, presenting similar capacities to soy flour (OHC 2.4 g.g –1 ; EC 187.8 mL.g –1 and EA 53%).

Caracterização sensorial de ovos de codornas alimentadas com dietas modificadas

The eggs are a reliable source of many compounds, such as vitamins, mineral, and proteins. That is the reason why their consumption has been increasing significantly, mainly quail eggs. Descriptive sensorial analysis, which has a pre-defined terminology for the description of the sensorial perceptions, can be considered the first step in the characterization of a nutritious product. Due to the lack of information on the sensorial characterization for quail eggs, the objective of this work was to evaluate the flavor and aroma of these eggs, whose birds were fed diets containing semi-purified oil of fish and the solid fraction of the chemical silage of fish residues. Firstly, the sensorial team was selected and trained, the terminology for quail eggs was surveyed, and the evaluation of different samples was carried out. 10 judges were selected for flavor evaluation and 10 for aroma analyses. Based on the survey of terms, four different groups were described: sweet, farinaceous, oleaginous, and penetrating. It was verified that the diet of the birds can influence in the sensorial characteristics of the quail eggs. Interference of some flavors and aroma of higher intensity was observed. The solid fraction of the chemical silage of fish provides less sensorial modifications than the commercial semi-purified fish oil; when the silage has antioxidants, it does not affect the aroma and flavor of the eggs

Carboidratos das fibras de cotilédones e proteínas de produtos derivados de soja (Glycine max (L.) Merril)

Dietary fibers from soybean cotyledons classified as original (ODF) and milled (MDF) were fractionated and evaluated as to fractions and monosaccharide composition. The major constituent was hemicellulose, 59% in ODF and 51% MDF, pectin was in average 14% and cellulose, 8.5%. Both samples had 17 mg.g-1 uronic acids and the same composition in monosaccharides: galactose, glucose and arabinose/rhamnose, after hydrolysis. Protein fractions extracted from protein concentrate, defatted flour and dietary fibers were evaluated for protein solubility in different solvents (NaCl, water, ethanol and NaOH) and for molecular weight. Defatted flour had the highest concentration of proteins soluble in saline solution, while protein concentrate and dietary fibers had the highest protein solubility in alkaline solution. Residual protein, not extracted with any of the solvents used, remained in the insoluble fraction and the highest concentration was in the protein concentrate, followed by MDF, defatted flour and ODF. Protein electrophoresis of the four food ingredients showed subunits that constitute the fractions β-conglycinin and glycinin. Protein extracted from the dietary fibers showed bands with molecular weight of about 30 kDa, probably glycoproteins from cell wall material, rich in hydroxyproline.

Brazilian Soybean Varieties for Human Use

In the present days, the export trade in soybean and its derivatives has a major impact on the Brazilian agro-industrial system and economy. Brazil is the second largest producer, be‐ hind only the United States, and three states represent 63% of national production: Mato Grosso, Parana and Rio Grande do Sul. The 2010/2011 crop has maintained its growth mo‐ mentum, with higher volume than the previous one, with the climatic factor as primarily re‐ sponsible for these results.

Tempeh flour as a substitute for soybean flour in coconut cookies

The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

OBTENCAO DE NOVOS INGREDIENTES ALIMENTARES POR HIDROLISE ENZIMATICA DE FIBRA DE COTILEDONES DE SOJA (GLYCINE MAX (L.) MERRIL)

Soybean cotyledons Þ ber is the insoluble fraction mass obtained from the processing consisting of isolated protein, being mostly constituted of cell wall polysaccharides. Two samples of soybean cotyledons Þ ber, original (ODF) and milled (MDF) were enzymatic hydrolyzed with commercial carbohydrases (Viscozyme L – Novozymes) and proteases (P3910 – Sigma), to produce new food. The solid material obtained after each test was evaluated for protein concentration