Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times
Abstract: 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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Embrapa Informação Tecnológica
2018-07-01
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| Series: | Pesquisa Agropecuária Brasileira |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840&tlng=en |
| _version_ | 1819284613360517120 |
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| author | Karina Czaikoski Rodrigo Santos Leite José Marcos Gontijo Mandarino Mercedes Concórdia Carrão-Panizzi Josemeyre Bonifácio Da Silva Elza Iouko Ida |
| author_facet | Karina Czaikoski Rodrigo Santos Leite José Marcos Gontijo Mandarino Mercedes Concórdia Carrão-Panizzi Josemeyre Bonifácio Da Silva Elza Iouko Ida |
| author_sort | Karina Czaikoski |
| collection | DOAJ |
| description | Abstract: 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. |
| first_indexed | 2024-12-24T01:50:09Z |
| format | Article |
| id | doaj.art-7b374e1acba448089cb6bc3dba680f1e |
| institution | Directory Open Access Journal |
| issn | 1678-3921 |
| language | English |
| last_indexed | 2024-12-24T01:50:09Z |
| publishDate | 2018-07-01 |
| publisher | Embrapa Informação Tecnológica |
| record_format | Article |
| series | Pesquisa Agropecuária Brasileira |
| spelling | doaj.art-7b374e1acba448089cb6bc3dba680f1e2022-12-21T17:21:45ZengEmbrapa Informação TecnológicaPesquisa Agropecuária Brasileira1678-39212018-07-0153784084810.1590/s0100-204x2018000700008Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization timesKarina CzaikoskiRodrigo Santos LeiteJosé Marcos Gontijo MandarinoMercedes Concórdia Carrão-PanizziJosemeyre Bonifácio Da SilvaElza Iouko IdaAbstract: 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840&tlng=enGlycine maxedamameisoflavonesoligossacharidesthermal processing |
| spellingShingle | Karina Czaikoski Rodrigo Santos Leite José Marcos Gontijo Mandarino Mercedes Concórdia Carrão-Panizzi Josemeyre Bonifácio Da Silva Elza Iouko Ida Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times Pesquisa Agropecuária Brasileira Glycine max edamame isoflavones oligossacharides thermal processing |
| title | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times |
| title_full | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times |
| title_fullStr | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times |
| title_full_unstemmed | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times |
| title_short | Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times |
| title_sort | physicochemical characteristics of canned vegetable type soybean processed with zinc at different pasteurization times |
| topic | Glycine max edamame isoflavones oligossacharides thermal processing |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000700840&tlng=en |
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