Avaliação química e tecnológica de grãos de soja para elaboração e caracterização de tofus
The aim of the study was to develop and characterize tofu, with and without the addition of oregano, produced with two soybean cultivars, BRS 284 and BMX Potência RR, from Maua da Serra – PR, harvest 2011/2012. The grains were evaluated for proximate composition, dietary fiber, isoflavones and techn...
| Autor principal: | Gonçalves, Leidiane Cardoso |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2015
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/1061 |
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| Resumo: |
The aim of the study was to develop and characterize tofu, with and without the addition of oregano, produced with two soybean cultivars, BRS 284 and BMX Potência RR, from Maua da Serra – PR, harvest 2011/2012. The grains were evaluated for proximate composition, dietary fiber, isoflavones and technological properties. Were also determined the amount of water absorbed in the soaking of the grains, the yield and the proximal composition of soymilk. The tofu were evaluated for proximate composition, isoflavones and sensory acceptance. Both cultivars stood out for its protein content BRS 284 (33,24%) and BMX Potência RR (34,74%), lipids BRS 284 (22,54%) and BMX Potência RR (21,72%) and total dietary fiber BRS 284 (26,64%) and BMX Potência RR (27,13%), being the largest fraction consists of insoluble fiber. Both cultivars showed high levels of total isoflavones BRS 284 (591,70 mg.100g-1) and BMX Potência RR (865,36 mg.100g-1), due to the planting site possess low temperatures. The cultivars BRS 284 and BMX Potência RR obtained values for volume swelling of 4,31 mL/g and 4,12 mL/g; water absorption index of 2,75 g/g e 2,75 g/g and oil absorption index of 2,87 g/g and 2,60 g/g, respectively. The grains of two soybean cultivars showed differences in moisture, lipids, proteins and total isoflavones. During maceration, grains of both cultivars absorbed on average 1,2 mL mL/g of water. The yield of soymilk were high, with an average of 77%. The soy extract showed no significant difference between their composition. The tofu produced in both cultivars stood out for its high protein content Standard BRS 284 and Oregano (9,21% e 8,67%) and Standard BMX Potência RR and Oregano (11,16% e 10,90%), followed by lipids content Standard BRS 284 and Oregano (5,26% e 4,89%) and Standard BMX Potência RR and Oregano (4,38% e 4,24%). The tofus of both cultivars showed high levels of total isoflavones Standard BRS 284 and Oregano (243,57 mg.100g-1 e 219,18 mg.100g-1) and Standard BMX Potência RR and Oregano (262,64 mg.100g-1 e 330,38 mg.100g-1). The standard tofu and adding oregano from cultivar BRS 284 showed no difference in the protein content, and products made with cultivar BMX Potência RR, there was no difference in the levels of lipids and ash. The tofu with oregano showed better acceptability and also better purchase intent by the judges, what indicates the importance of flavor attribute in acceptance by non-consumers. |
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