Abstract
Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.
Highlights
The soybean (Glycine max (L.) Merrill), a leguminous crop originating in Asia and cultivated in almost all regions of the planet, is a grain of great interest in the worldwide economy and plays an important role in human nutrition because of its nutritional and functional properties (Kim et al, 2014). Brazil is the world’s second-largest soybean producer, consumption is low among Brazilians
The antioxidant capacity was significantly influenced by the linear effect (p < 0.05) of the ascorbic acid concentration in the brine; the quadratic effects of the ascorbic acid and the maceration time were kept in the model to improve the fit (Table 2, Figure 2B)
These results suggest that the maintenance of the antioxidant capacity
Summary
The soybean (Glycine max (L.) Merrill), a leguminous crop originating in Asia and cultivated in almost all regions of the planet, is a grain of great interest in the worldwide economy and plays an important role in human nutrition because of its nutritional and functional properties (Kim et al, 2014). Brazil is the world’s second-largest soybean producer, consumption is low among Brazilians. Due to its nutritional superiority among beans, the brown soybean is an excellent option for governmental programs against malnutrition, as it can be introduced into school meals or basic-needs grocery packages In this context, develop physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time of a brown soybean preserve might create new consumption opportunities because the product’s appearance is similar to be an broth, a dish that plays an integral part in the Brazilian diet. Develop physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time of a brown soybean preserve might create new consumption opportunities because the product’s appearance is similar to be an broth, a dish that plays an integral part in the Brazilian diet This similarity to a familiar food could help avoid consumer resistance, besides preserving the product for a longer period (Mozzoni et al, 2009)
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