Rodrigo Santos Leite

Quantification of the sugars, oligosaccharides and starch in special soybean genotypes/cultivars (Glycine max (L) Merril) for human consumption.

Na soja, vários componentes, tais como açúcares, aminoácidos, ácidos orgânicos, sais inorgânicos, isoflavonas e saponinas estão relacionados com o sabor. Os açúcares, a sacarose e o amido, podem melhorar o sabor e a textura da soja. O objetivo deste trabalho foi quantificar os teores desses compostos e dos oligossacarídeos, em sementes de 28 genótipos/cultivares do Banco Ativo de Germoplasma da Embrapa Soja, que apresentam características especiais para o melhoramento genético. Os açúcares e os oligossacarídeos foram quantificados pela técnica de cromatografia liquida de alto desempenho (CLAE) e o amido pela metodologia adaptada de Rickard e Behn (1987). Os genótipos PI 417.159 e F83-8119 apresentaram menores teores de oligossacarídeos totais (2,744 e 3,064 g.100 g–1 de massa seca). As cultivares Tambaguro e Koji Amarela foram as que apresentaram teores de sacarose superiores a 6 g.100 g–1 de massa seca (6,327 e 6,162), enquanto que a única cultivar que apresentou um teor superior a 1 g.100g–1 de massa seca de amido foi a Tambaguro (1,191). As cultivares Koji Preta, Tamahomare, Tambaguro e BRS 267 foram estatisticamente superiores quando os 3 atributos (oligossacarídeos totais, sacarose e amido) foram avaliados conjuntamente, com o foco em sabor superior. As cultivares Koji Preta, Tamahomare, Tambaguro foram as melhores fontes genéticas indicadas para cruzamentos, pois não são tropicalizadas, enquanto a cultivar BRS 267 pode melhorar as qualidades sensoriais dos produtos processados a partir de soja. Por outro lado, a cultivar Late Giant, devido ao maior teor de oligossacarídeos, é uma fonte genética em potencial para produção de um alimento funcional à base de soja.RESUMO: Na soja, varios componentes, tais como acucares, aminoacidos, acidos orgânicos, sais inorgânicos, isoflavonas e saponinas estao relacionados com o sabor. Os acucares, a sacarose e o amido, podem melhorar o sabor e a textura da soja. O objetivo deste trabalho foi quantificar os teores desses compostos e dos oligossacarideos, em sementes de 28 genotipos/cultivares do Banco Ativo de Germoplasma da Embrapa Soja, que apresentam caracteristicas especiais para o melhoramento genetico. Os acucares e os oligossacarideos foram quantificados pela tecnica de cromatografia liquida de alto desempenho (CLAE) e o amido pela metodologia adaptada de Rickard e Behn (1987). Os genotipos PI 417.159 e F83-8119 apresentaram menores teores de oligossacarideos totais (2,744 e 3,064 g.100 g de massa seca). As cultivares Tambaguro e Koji Amarela foram as que apresentaram teores de sacarose superiores a 6 g.100 g?1 de massa seca(6,327 e 6,162), enquanto que a unica cultivar que apresentou um teor superior a 1 g.100g?1?1 de massa seca de amido foi a Tambaguro (1,191). As cultivares Koji Preta, Tamahomare, Tambaguro e BRS 267 foram estatisticamente superiores quando os 3 atributos (oligossacarideos totais, sacarose e amido) foram avaliados conjuntamente, com o foco em sabor superior. As cultivares Koji Preta, Tamahomare, Tambaguro foram as melhores fontes geneticas indicadas para cruzamentos, pois nao sao tropicalizadas, enquanto a cultivar BRS 267 pode melhorar as qualidades sensoriais dos produtos processados a partir de soja. Por outro lado, a cultivar Late Giant, devido ao maior teor de oligossacarideos, e uma fonte genetica em potencial para producao de um alimento funcional a base de soja. ABSTRACT: In soybeans, many components such as sugars, amino acids, organic acids, inorganic salts, saponins and isoflavones are related to the flavour. The sugars, sucrose and starch can improve the soybean flavour and texture. The present study aimed to quantify the contents of these compounds and also the oligosaccharides in the seeds from 28 genotypes/cultivars obtained from the Embrapa Soybean Germplasm Bank, that present special characteristics for genetic improvement programmes. The sugars and oligosaccharides were quantified by high-performance liquid chromatography (HPLC) and the starch by methodology adapted from Rickard e Behn (1987). The genotypes PI 417.159 and F83-8119 showed the lowest contents of total oligosaccharides (2.744 and 3.064 g.100 g DW). The cultivars Tambaguro and Koji Amarela showed sucrose levels above 6 g.100 g?1 DW (6.327 and 6.162), and the only cultivar with a starch content above 1 g.100 g?1 DW was Tambaguro (1.191). The cultivars Koji Preta, Tamahomare, Tambaguro and BRS 267 were statistically better when the 3 attributes (total oligosaccharides, sucrose and starch) were analysed together with a focus on better flavour. The cultivars Koji Preta, Tamahomare, Tambaguro were the best genetic sources for breeding because they have not been tropicalized, whilst the cultivar BRS 267 could improve the sensory qualities of processed soybean-based foods. On the other hand, on account of its higher oligosaccharide content, the cultivar Late Giant is a potential genetic source for the production of functional soybean-based foods.

Evaluation of the shelf-life of vegetable-type soybean pods

The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7oC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7oC. There was no difference in the lipid content after the storage at 30 and 7oC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30oC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7oC. The green color of the pods that was an indication of the quality that was maintained when stored at 7oC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30oC and consumed within 24 h or stored at 7oC for up to 3 d of storage.

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.

Produção de brotos de soja utilizando a cultivar BRS 216: caracterização físico-química e teste de aceitabilidade

Summary The aim of the present study was to evaluate the physical and chemical parameters and process for the production of soybean sprouts from the BRS 216 cultivar, as well as determining their chemical composition and acceptability. The length and weight of viable sprouts, proximate composition, and the isoflavone and trypsin inhibitor contents were evaluated. The experimental design was completely randomized with three replications, and the treatments were evaluated using a 3 × 3 factorial design: three irrigation frequencies (four, eight and 12 hours) and three growth periods (five, six and seven days). The soybean sprout acceptability was determined using a nine point structured hedonic scale, evaluating colour, appearance, aroma, texture, flavour, overall evaluation and purchase intention. An irrigation frequency with four hour intervals and a seven day growth period were the best parameters for soybean sprout production, showing high productivity, higher protein content, and a reduced trypsin inhibitor content. The soybean sprout acceptability index was above 70 for all the characteristics evaluated, except for odour.

Predicting rapeseed oil content with near‑infrared spectroscopy

The objective of this work was to establish a calibration equation and to estimate the efficiency of near-infrared reflectance (NIR) spectroscopy for evaluating rapeseed oil content in Southern Brazil. Spectral data from 124 half-sib families were correlated with oil contents determined by the chemical method. The accuracy of the equation was verified by coefficient of determination (R2) of 0.92, error of calibration (SEC) of 0.78, and error of performance (SEP) of 1.22. The oil content of ten genotypes, which were not included in the calibration with NIR, was similar to the one obtained by the standard chemical method. NIR spectroscopy is adequate to differentiate oil content of rapeseed genotypes.

Cassava starch as a stabilizer of soy-based beverages.

Soy-based beverages are presented as healthy food alternatives for human nutrition. Cassava (Manihot esculenta, Crantz) starch is relatively inexpensive, widely available in Brazil and is broadly used by the food industry due to its desired properties that result from pasting. The objective of this study was to develop soy-based beverages with good sensory quality using native cassava starch as a stabilizer and maintaining the nutritional value that makes this product a functional food. The developed formulations featured a range of cassava starch and soybean extract concentrations, which were tested in a 22 experimental design with three central points. The results of sensory analysis showed that the studied variables (cassava starch and soybean extract concentrations) did not have a significant effect with respect to a 5% probability level. When considering the apparent viscosity, on the other hand, the variables had a significant effect: the increase in soybean extract and cassava starch concentrations caused an increase in the viscosity of the final product. The profile of isoflavones in the tested formulations was similar to the profiles reported in other papers, with a predominance of the conjugated glycosides over the aglycone forms.

Características físico-químicas de soja tipo vegetal em conserva, processada com zinco em diferentes tempos de pasteurização

The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.

Brotos de linhagens genéticas de soja: avaliação das propriedades físico-químicas

Soybean sprouts are vegetables for direct consumption obtained from germinated grains, which have been used for centuries in Eastern countries. Their nutritional characteristics and ease of production have attracted the attention of consumers from Western countries. Small seeds with high germinating power and vigour are inherent qualities for shoot production. At the Brazilian Agricultural Research Corporation - Embrapa, these characteristics have been considered in the genetic breeding program to obtain special soybean cultivars for human consumption. The aim of this study was to produce and characterize the quality of soybean sprouts from the genetic lines BRM09-10505, BRM10-60599 and PF133002, in comparison with the cultivar BRS 216, which was developed for use as sprouts and natto. Trays placed in a growth chamber (25 °C and 99% relative humidity) were used for produce the sprouts. The protein, lipid, ash, isoflavones, Kunitz trypsin inhibitor and phytic acid contents were analysed in the seeds and sprouts. The length and weight of the sprouts were also determined. Seeds of the line BRM09-10505 showed 95% germinating power followed by BRS 216 (93%) and the other lines (88% on average). Germination, by mobilizing chemical compounds, increased the protein (8.96%) and isoflavone (56.00%) contents, and reduced the concentrations of the Kunitz trypsin inhibitor (26.91%) and phytic acid (13.78%). The cultivar BRS 216 presented the highest protein content in the seeds (41.96 g.100 g-1) and sprouts (47.70 g.100 g-1). The line BRM09-10505 had the highest trypsin inhibitor content in the seeds (27.56 mg IT g-1) and in the sprouts (19.62 mg IT g-1); the highest total isoflavone contents in the seeds (340.10 mg.100g -1) and in the sprouts (406.38 mg.100 g-1); and the lowest phytic acid content in the sprouts (1.13 g. 100 g-1). After four days of germination, the length and weight of the sprouts were, respectively, 8.03 cm and 214.36 g for line BRM09-10505 and 7.31 cm and 140.93 g for BRS 216. Of the lines tested, BRM09-10505 showed good potential for sprout production.