Aceitabilidade de extrato de soja elaborado com grãos de genótipos brasileiros, convencionais e transgênicos
Soymilk is a nutritious and healthy drink, because it does not has cholesterol and lactose. Soy and its products are not yet part of the diet of most Brazilians, through ignorance of their nutritional and functional aspects, and also the ignorance of the right techniques of preparing soy products, o...
| Autor principal: | Vilas Boas, Rafael Luiz Pirolli |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12449 |
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| Resumo: |
Soymilk is a nutritious and healthy drink, because it does not has cholesterol and lactose. Soy and its products are not yet part of the diet of most Brazilians, through ignorance of their nutritional and functional aspects, and also the ignorance of the right techniques of preparing soy products, or are not familiar with the existence of products on the market. The soybean cultivars and processing can result in products with milde flavor, or with the characteristic soy taste, which is considered objectionable to the Western palate. The presence of lipoxygenase enzymes, particularly, could develop a taste known as beany flavor which is a strong rejection factor to soy products. This study aims to determine the sensory acceptability of soymilk from different Brazilian, conventional and transgenic genotypes and a breeding line. The extracts were obtained from transgenic cultivars: BRS 359 RR, 360 RR BRS, BRS 378 RR, the breeding line BR 09-55277 RR1, and conventional cultivars: BRS 232, BRS 284, BRS 361, BRS 317. In the process to obtain the extracts lipoxygenase enzymes were inactivated with heat treatment, followed by the soaking of beans, grinding in hot water, filtration and addition of other ingredients. The different extracts were subjected to a sensory test acceptance and preference test later. Physical and chemical analyzes to determine the proximate composition of the grains and soy extracts obtained from transgenic and conventional cultivars and lines were also performed. We also evaluated the processing parameters such as amount of water absorbed and yield of extract. The results showed that soybean genotypes and their extracts have different physicochemical characteristics, since the processing yield was similar. The results for sensory acceptance test were statistically evaluated through the analysis of variance (ANOVA) and Tukey's Test for average comparison (p≥0.05). No significant differences were found. However it was possible to compare histograms by the level of acceptance and rejection of each sample. In the performance comparison, extracts from BRS 284 and BRS 360 RR had the highest frequency of positive responses and smaller negative responses. Thus, when they were subjected to a preference test no significant difference was found. As no significant difference was found in the sensory tests with soymilk, all the studied genotypes can be used as raw material for the production of this product. |
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