Abstract
Many of the technological processes in soybean industrialization start with imbibition and finish with cooking. With the growing use of soybean in human nutrition and the increase in the consumption of its derivatives, there is a need to study the genetics of its physical and chemical characteristics and their correlation. The objective of this study was to evaluate technological characteristics in grains of different soybean cultivars and the genotype x environment interaction in six soybean cultivars released by EmbrapaSoybean. The following characters were analyzed: texture after 60 and 90 minutes of cooking ,obtained by the compression of the grain by the TA-XT2i apparatus, weight of one hundred seeds; seed moisture content, water absorption and electric conductivity. Significant differences (P<0,01) were detected among treatments for the characters studied except seed moisture content and water absorption . Characters such as weight of one hundred seeds and electric conductivity presented significant differences (P<0,01) among environments. The cultivar x environment interaction was significant (P<0,01) for texture under 60 and 90 minutes of cooking , weight of one hundred seeds and electric conductivity. Significant phenotypic and genotypic correlations were found for texture under 60 and 90 minute of cooking (r F = 0,86 and r G = 0,97). Results from this study showed that the environment affected the behavior of the studied genotypes considerably. The correlation texture x cooking time revealed a high relationship for texture in the two cooking times indicating that both of the analyzed characters can be used for texture evaluation in breeding programs.
Highlights
The Brazilian soybean consumer market is still restricted and most of the production is for oil extraction industries, margarine processing and animal feeding
The objective of the present study was to estimate the effect of genotype, environment, genotype x environment interaction, and the correlation among technological characteristics in soybean cultivars
The extreme localizations of these counties in the State ( Mariópolis is in the south of the state at 26.5o latitude south, 53.5o longitude, 726 m altitude and a mean annual rainfall of 1600mm while Toledo is in the west of the a state at 25.5o latitude south, 54.4o longitude, 367 m altitude and with mean annual rainfall of 1900mm) were considered
Summary
The Brazilian soybean consumer market is still restricted and most of the production is for oil extraction industries, margarine processing and animal feeding. Soybean derived foods are produced in the most diverse forms: “in natura”, semi-cooked, liquid or powdered milk (which may be flavored), textured vegetable protein, and processed with other products such as cold meats, biscuits, cookies, soups; cheese (tofu); sauces (soy sauce); fermented grains (natto); paste (misso) and sprouts. The advantages of using soybean in human nutrition are recognized, it is little accepted because of its flavor, aroma and texture characteristics. According to Sgarbieri et al (1978) quoted by Dela-Modesta and Garrutti (1982), low soybean acceptance is linked to its coarse texture after cooking. Soaking and cooking improve the texture and give it a mild flavor
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