Tempo de cozimento em soja

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Soybean (Glycine max (L.) Merrill) is the most cultivated legume in the world to have a notable economic potential and excellent nutritional characteristics. Due to the presence of bioactive compounds in soy and its derivatives have great potential in functional food market, which have been widely studied for its beneficial biological effects on human health. Several procedures have been adopted to increase acceptance and encourage greater consumption of soybean as food. With the increasing use of soybeans for human consumption, no need to study how the environment influences the technological characteristics of the grain. Cultivars that have grains with quick cooking saves energy. In addition, prolonged periods of cooking cause structural changes at the cellular level, causing loss of nutrients. The methodology used to determine the cooking time, using the Mattson cooker, believes that the seeds must be completely hydrated. The methods that estimate the cooking time used to provide results to breeding programs. It was possible to prove the existence of variability among different soybean genotypes tested, as the cooking time. As a result, can be made a selection for the trait of cooking time, seeking a preference for materials with less cooking time. For genotypes, the characteristic time for cooking, had a change from 18.13 to 60.08 minutes in the environment, and genotype MN1101SP exhibited a low cooking time, on average, around 25 minutes, a small amount of seed hard, average size of 20.52 grams/100 seeds at all sites evaluated.

ASSUNTO(S)

soja - alimentos funcionais evaluation soybean soybean breeding soybean as food soja - melhoramento genético soja - avaliação soja como alimento

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