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Previous issue date: 2013-03-21 / CAPES / The soybean, besides containing protein of high biological value, presents oil with high content of polyunsaturated fatty acids, also having good emulsifying properties. Thus, soybean may be used for preparing creamy products. In spite of these advantages, its use is limited in Brazil due to its beany flavor. With the objective of developing a process to produce "soy-cream" with good sensory characteristics, dehulled soybean grains were boiled in water, as well as in NaHCO3 solution at three concentrations (0.25; 0.75 and 1.25%) at three cooking times (10, 25 and 40min), totaling 12 treatments. Then, the soybean grains were disintegrated with a paste of gelatinized starch, and subsequently, formulated to obtain the "soy-creams". These were submitted to a series of sensory evaluations (overall impression, sensory quality, quantitative descriptive analysis and preference), using a commercial milkcream for comparison. It was also carried out the analysis of proximate centesimal composition, as well as the determination of fatty acid profile. The results showed that a better boiling condition for dehulled soybean grains, used for preparing "soy-cream" with better sensory characteristics, was NaHCO3 at 0.75% for 25min using 40% of oil, although this was less preferred by the untrained panelists than the commercial milkcream. These two creams were submitted once more to consumer-type preference test, showing no significant difference between them. This "soy-cream" presented 84.85% of unsaturated fatty acids. Using this "soy-cream" and the commercial milkcream, two whipped cream (chantily) were prepared and submitted to consumer-type preference test. The results showed that the "soy-chantily? was more preferred than the one prepared with the commercial milkcream. Similarly, two ?spinach sauces? were prepared and submitted to consumer-type preference test. The results show that the "spinach sauce" prepared with the "soy-cream" was more preferred than that prepared with the commercial milkcream. / A soja, al?m de conter prote?na de alto valor biol?gico, apresenta ?leo com alto teor de ?cidos graxos poliinsaturados, tendo tamb?m boas propriedades emulsificantes. Desta forma, a soja pode ser usada para elabora??o do creme. Apesar destas vantagens, a sua utiliza??o no Brasil ? limitada devido ao sabor de feij?o cru (?beany-flavor?). Com objetivo de desenvolver um processo que permita obter um ?creme de soja? com boas caracter?sticas sensoriais, os gr?os de soja decorticados foram fervidos em ?gua e em solu??o de NaHCO3 a tr?s n?veis de concentra??o (0,25; 0,75 e 1,25%), durante tr?s intervalos de tempo (10, 25 e 40min), totalizando 12 tratamentos. Em seguida, os gr?os foram desintegrados com a pasta de amido gelatinoso, e formulados posteriormente, para obter os ?cremes de soja?. Estes foram submetidos a uma s?rie de avalia??es sensoriais (impress?o global, qualidade sensorial, an?lise descritiva quantitativa e prefer?ncia), usando-se o creme de leite comercial para a compara??o. Foi feita tamb?m a an?lise de composi??o centesimal aproximada, bem como a an?lise de perfil de ?cidos graxos. Os resultados indicam que, a melhor condi??o de fervura dos gr?os de soja decorticados para o uso em ?creme de soja? com melhores caracter?sticas sensoriais foi o emprego de NaHCO3 a 0,75% por 25min, usando-se 40% de ?leo, embora este tenha sido menos preferido por provadores n?o treinados do que o creme de leite comercial. Estes dois cremes foram submetidos novamente a teste massal de prefer?ncia com consumidores, mostrando que n?o houve diferen?a significativa entre essas duas amostras. O ?creme de soja? selecionado teve 84,85% de ?cidos graxos insaturados. Usando-se este ?creme de soja? e o creme de leite comercial, foram preparados dois chantilis, sendo submetidos a teste massal de prefer?ncia com consumidores. Os resultados mostram que o ?chantili de soja? foi mais preferido do que aquele preparado com o creme de leite comercial. Da mesma forma, foram preparados os dois ?molhos de espinafre? e submetidos a teste de consumidores. Os resultados indicam que o ?molho de espinafre? preparado com o ?creme de soja? foi mais preferido do que aquele preparado com o creme de leite comercial.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:jspui/2515 |
| Date | 21 March 2013 |
| Creators | CAMILO, Simone Alves do Nascimento |
| Contributors | Wang, Sin Huei, Wang, Sin Huei, Torrezan, Renata, Freitas, Daniela De Grandi Castro |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Programa de P?s-Gradua??o em Ci?ncias e Tecnologia de Alimentos, UFRRJ, Brasil, Instituto de Tecnologia |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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