Chemical and physical composition of grain-type and food-type soybean for food processing

Josemeyre Bonifácio Da Silva,Mercedes Concórdia Carrão-Panizzi,Sandra Helena Prudêncio

doi:10.1590/s0100-204x2009000700019

Josemeyre Bonifácio Da Silva, Mercedes Concórdia Carrão-Panizzi + Show 1 more

Open Access

https://doi.org/10.1590/s0100-204x2009000700019

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Abstract

The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for functional foods and with better stability for processing, and also showed high content of fructose, glutamic acid and alanine, compounds related to the soybean mild flavor. Because of its large grain size, BRS 267 is suitable for tofu and edamame, while small-grain-sized BRS 216 is good for natto and for soybean sprouts production. BRS 216 and BRS 213 cultivars presented shorter cooking time, which may be effective for reducing processing costs.

Highlights

Soy processing industries select raw material based on weight, moisture, impurities and grain damage
Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and sensory qualities with greater cost‐benefits (Sbardelotto & Leandro, 2008). According to their different uses, soybean cultivars are classified as grain‐type, which are conventional soybeans for oil and animal feeding, and food‐type, which are those for human consumption in fermented foods and non‐fermented foods (Liu, 1999)
Sugar contents ranged from 343.80 g kg‐1 (BRS 213) to 306.46 g kg‐1 (BRS 258) in raw grains and, after cooking, from 320.53 g kg‐1 (BRS 133) to 248.03 g kg‐1 (BRS 258)

Summary

Introduction

Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and sensory qualities with greater cost‐benefits (Sbardelotto & Leandro, 2008). According to their different uses, soybean cultivars are classified as grain‐type, which are conventional soybeans for oil and animal feeding, and food‐type, which are those for human consumption in fermented foods (misso, tempeh and natto) and non‐fermented foods (tofu, soy flour and soy milk) (Liu, 1999). Soybean cultivars for human consumption should present special chemical, physical and sensory characteristics.

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