Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Authors

  • Karina Czaikoski Universidade Estadual do Centro-Oeste, Departamento de Engenharia de Alimentos, Campus Cedeteg, Rua Simeão Varela de Sá, no 03, Vila Carli, CEP 85040-080 Guarapuava, PR.
  • Rodrigo Santos Leite Embrapa Soja, Rodovia Carlos João Strass, Acesso Orlando Amaral, Distrito Warta, Caixa Postal 231, CEP 86001-970 Londrina, PR.
  • José Marcos Gontijo Mandarino Embrapa Soja, Rodovia Carlos João Strass, Acesso Orlando Amaral, Distrito Warta, Caixa Postal 231, CEP 86001-970 Londrina, PR.
  • Mercedes Concórdia Carrão-Panizzi Embrapa Trigo, BR-285, Km 294, Caixa Postal 451, CEP 99001-970 Passo Fundo, RS.
  • Josemeyre Bonifácio Da Siva Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Campus Universitário, Rodovia Celso Garcia Cid, Km 380, Caixa Postal 10.011, CEP 86057-970 Londrina, PR.
  • Elza Iouko Ida Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Campus Universitário, Rodovia Celso Garcia Cid, Km 380, Caixa Postal 10.011, CEP 86057-970 Londrina, PR.

DOI:

https://doi.org/10.1590/S1678-3921.pab2018.v53.25850

Keywords:

Glycine max, edamame, isoflavones, oligossacharides, thermal processing

Abstract

The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.

Author Biography

Elza Iouko Ida, Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, Campus Universitário, Rodovia Celso Garcia Cid, Km 380, Caixa Postal 10.011, CEP 86057-970 Londrina, PR.

Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos

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Published

2018-10-09

How to Cite

Czaikoski, K., Leite, R. S., Mandarino, J. M. G., Carrão-Panizzi, M. C., Siva, J. B. D., & Ida, E. I. (2018). Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times. Pesquisa Agropecuaria Brasileira, 53(7), 840–848. https://doi.org/10.1590/S1678-3921.pab2018.v53.25850

Issue

v.53, n.7, jul. 2018

Section

FOOD TECHNOLOGY