Abstract
Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was obtained with a maceration time of 100 minutes and without the addition of acetic acid. The product was microbiological safe, showed sensory acceptance and high nutritional value (15.5 g 100 g-1 of protein and 7.0 g 100 g-1 of lipid), free of trypsin inhibitor. The essential amino acids represented 17.2% of those in the dry grain, more than 50% the standard values proposed for the essential amino acids for children and adults. The selected preserve maintained 31.25% of the antioxidant activity of the grains and could be used as a viable technological option.
Highlights
The search for healthy, functional foods has contributed to an increase in research for the development of soybean products (Glycine max (L.) Merril), since the consumption of this legume provides benefits to consumer health (Sanjukta & Rai, 2016)
The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve
The models calculated from the data obtained for the soybean preserves as a function of the maceration time and the acetic acid concentration in the brine were significant (p ≤ 0.05) for moisture and hardness, which correspond to 71 and 80% of the responses
Summary
The search for healthy, functional foods has contributed to an increase in research for the development of soybean products (Glycine max (L.) Merril), since the consumption of this legume provides benefits to consumer health (Sanjukta & Rai, 2016). The process applied influences the final quality of several products developed with this legume. The action of enzymes lipoxygenases when soybean grains are soaking in water is responsible for the undesirable taste of soybean. The origin of this undesirable taste is in the oxidation of fatty acids, catalyzed by lipoxygenase isoenzymes, when grain tissues are damaged in the presence of moisture. During maceration of the grains, the cotyledon cells suffer ruptures due to the swelling caused by the rapid absorption of water, allowing for enzyme-substrate contact (Khattab & Arntfield, 2009)
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