Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

• Published in: Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.250-257
• Main Authors: TASSI, Adriana Luiza Wain, BENTO, Juliana Aparecida Correia, CALIARI, Márcio, SILVA, Vera Sônia Nunes da, PACHECO, Maria Teresa Bertoldo, VERA, Rosângela, SOARES JÚNIOR, Manoel Soares
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.09618

Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.