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Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk

Food and Nutrition Sciences 2024年第8期15卷 807-826页

作者： Ilana Felberg Mercedes Concórdia Carrão-Panizzi Rosires deliza Sidinéa Cordeiro de Freitas manuela cristina pessanha de araujo santiago Marilia Penteado Stephan Monalisa Santana Coelho de Jesus Elisabeth Borges Gonçalves Rosemar Antoniassi Embrapa Food Technology Rio de Janeiro Brazil Embrapa Wheat Passo Fundo Brazil

Soymilk is one of the most available beverages, an alternative to dairy milk and is recognized for its nutritional value. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. The soymilks from conventional and specialty Brazilian soybean cultivars were compared regarding the composition and consumer acceptance. There were significant differences on the protein, oil, sugars, isoflavones, presence of anti-nutritional factors (phytate and trypsin inhibitor activity) and NSI (nitrogen solubility index) among cultivars and soymilks and for sensory acceptance of soymilks. The preference mapping and cluster analysis identified three different segments of consumers. The soymilk from the conventional cultivar BRS284 achieved higher and similar acceptance score for the three consumer’s segments while the lipoxygenase free cultivars (BRS213 and BRS257) and specialty cultivar BRS216 showed higher score for two segments of consumers. The sensory evaluation of soymilk from different soybean cultivars could improve consumer uptake.

关键词： Preference Mapping Cluster Analysis Protein Phytate

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Fraud investigation in commercial coffee by chromatography

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Food Quality and Safety 2018年第3期2卷 121-133页

作者： Víctor de Carvalho Martins Ronoel Luiz de Oliveira Godoy Ana cristina Miranda Senna Gouvêa manuela cristina pessanha de araujo santiago Renata Galhardo Borguini Elaine cristina de Oliveira Braga Sidney Pacheco Luzimar da Silva de Mattos do Nascimento departamento de Tecnologia de Alimentos Instituto de TecnologiaUniversidade Federal Rural do Rio de JaneiroCEP 23890-000Seropédica-RJBrazil Laboratório de Cromatografia Líquida Embrapa Agroindústria de AlimentosCEP 23020-470Rio de Janeiro-RJBrazil Centro de Tecnologia Instituto de QuímicaUniversidade Federal do Rio de JaneiroCEP 22290-180Rio de Janeiro-RJBrazil

Coffee is currently the second largest commodity on the world market today,and there is great concern about the quality of the beans exported from producer countries to Europe and *** such as using blends of different species and adding low-cost raw materials,such as chicory,corn,and soybean,impair the sensory and functional characteristics of the drink made from roasted and ground coffee *** is a need to adopt more efficient analytical methods than the microscopy technique currently *** first chromatographic method used to determine fraud was reported in *** method used paper chromatography to differentiate between coffee and chicory based on the free reducing *** of the 1980s,different methods involving high-performance liquid chromatography and gas chromatography were developed in order to demonstrate geographic authenticity,distinction between species,occurrence of adulteration,and the presence of defective beans by determining the monosaccharides,oligosaccharides,tocopherols,fatty acids,volatiles,diterpenes,sterols,and phenolic substances,among *** far as the authors know,there are no papers published in the literature that have compiled such an extensive set of information about these chromatographic methods as *** the last 2 years,there has been a trend to develop analytical methods for ultra-performance liquid chromatography coupled with tandem mass spectrometry to confirm fraud in coffee,due to high sensitivity and selectivity.

关键词： adulteration coffee chromatographic methods carbohydrates volatile substances

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