%0 Journal Article
%T Produ£¿£¿o de brotos de soja utilizando a cultivar BRS 216: caracteriza£¿£¿o f¨ªsico-qu¨ªmica e teste de aceitabilidade
%A Oliveira
%A Marcelo Alvares de
%A Carr£¿o-Panizzi
%A Mercedes Conc¨®rdia
%A Mandarino
%A Jos¨¦ Marcos Gontijo
%A Leite
%A Rodrigo Santos
%J Brazilian Journal of Food Technology
%D 2013
%I Instituto de Tecnologia de Alimentos - ITAL
%R 10.1590/S1981-67232013005000009
%X the aim of the present study was to evaluate the physical and chemical parameters and process for the production of soybean sprouts from the brs 216 cultivar, as well as determining their chemical composition and acceptability. the length and weight of viable sprouts, proximate composition, and the isoflavone and trypsin inhibitor contents were evaluated. the experimental design was completely randomized with three replications, and the treatments were evaluated using a 3 ¡Á 3 factorial design: three irrigation frequencies (four, eight and 12 hours) and three growth periods (five, six and seven days). the soybean sprout acceptability was determined using a nine point structured hedonic scale, evaluating colour, appearance, aroma, texture, flavour, overall evaluation and purchase intention. an irrigation frequency with four hour intervals and a seven day growth period were the best parameters for soybean sprout production, showing high productivity, higher protein content, and a reduced trypsin inhibitor content. the soybean sprout acceptability index was above 70 for all the characteristics evaluated, except for odour.
%K proximate composition
%K isoflavones
%K trypsin inhibitor
%K sensory analysis.
%U http://www.scielo.br/scielo.php?script=sci_abstract&pid=S1981-67232013000100005&lng=en&nrm=iso&tlng=en