The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5% (m/V) protein concentrate, 14% (by volume) soybean hydrosoluble extract, and 15% (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45-0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44% and solubility 41%). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40-600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.

Brotos de soja são vegetais de consumo direto, obtidos de grãos germinados, que são utilizados há séculos nos países orientais. Suas características nutritivas e a facilidade de produção têm chamado a atenção de consumidores do Ocidente. Sementes pequenas com alto poder germinativo e vigor são qualidades inerentes para produção de brotos. Na Embrapa, essas características têm sido contempladas no programa de melhoramento genético para obtenção de cultivares de soja especiais para o consumo humano. O objetivo deste trabalho foi produzir e caracterizar a qualidade de brotos de soja obtidos a partir das linhagens BRM09-10505, BRM10-60599 e PF133002, em comparação com a cultivar BRS 216, desenvolvida para ser utilizada como brotos ou natto. Os brotos foram produzidos em bandejas dispostas em câmara de germinação (25°C e 99% de umidade relativa). Sementes e brotos foram avaliados nos seguintes aspectos: teor de proteínas, lipídios, cinzas, isoflavonas, inibidor de tripsina Kunitz, ácido fítico, comprimento e peso dos brotos. As sementes da BRM09-10505 apresentaram 95% de poder germinativo, seguida pela BRS 216 (93%) e pelas outras linhagens (88%, em média). A germinação pela mobilização dos compostos químicos aumentou os teores de proteínas (8,96%) e de isoflavonas (56,00%) e reduziu os teores de inibidor de tripsina Kunitz (26,91%) e de ácido fítico (13,78%). A cultivar BRS 216 apresentou o maior teor de proteína nas sementes (41,96 g.100 g^-1) e nos brotos (47,70 g.100 g^-1). A linhagem BRM09-10505 apresentou maior teor de inibidor de tripsina nas sementes (27,56 mg IT g^-1) e nos brotos (19,62 mg. IT g^-1); maior concentração de isoflavonas totais nas sementes (340,10 mg.100 g^-1) e nos brotos (406,38 mg.100 g^-1), e menor teor de ácido fítico nos brotos (1,13 g.100 g^-1). Após quatro dias de germinação, destacaram-se, quanto ao comprimento e ao peso, a linhagem BRM09-10505 (8,03 cm e 214,36 g) e a cultivar BRS 216 (7,31 cm e 140,93 g). Entre as linhagens testadas, a linhagem BRM09-10505 apresentou bom potencial para produção de brotos.

This study evaluated the influence of O₂-absorbing sachets into different packages polyethylene terephthalate (PET – E1), low density polyethylene (LDPE – E2), and PET/LDPE (E3) on the quality of minimally processed soybean sprouts (MP-sprouts). The MP-sprouts were stored up to 12 days and characterized for physicochemical, microbiological and sensory attributes. The O₂-absorbing sachet showed changes during exposure to the environment by the formation of amorphous iron hydroxide, which was observed by the analysis of functional groups and XRD. The packaging used in the study showed high transmittance and clarity, and low Haze, being a good feature for storing the MP product. All packaging systems showed an increase in the volume of absorbed oxygen (cm³) up to 9 days of storage. The physic-chemical characteristics of the MP-sprouts stored for 12 days were preserved in the different packages, showing no difference regarding the use of the O₂-absorbing sachet. The O₂-absorbing sachet not influenced the quality of MP-sprouts during the stored (12 days). The best visual aspect was observed in PET package (with and without O₂-absorbing sachet) being classified as excellent, without color change. The MP-sprouts also fulfilled the microbiological quality standards and presented 75.11% acceptability and 72.40% purchase intention.

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.

Caracterização físico-química, microbiológica e análise sensorial de conserva de brotos de soja / Physico-chemical, microbiological characterization and sensory analysis of canned soybean sprouts