Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 90, Issue -, Pages 224-231Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2017.12.035
Keywords
Aglycones; Antioxidant activity; Dry-heating; Saccharomyces cerevisiae; Sensory acceptance
Categories
Funding
- CNPq [461464/2014-4]
- CAPES (Brazil)
- UFRJ (Brazil)
- FAPERJ (Brazil) [E-26/010.001277/2015, E-26/202.784/2015, E-26/203.276/2016, E-26/010.001669/2016]
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Processing may affect the bioactivity of soy food products, due to the conversion between isoflavones' chemical forms. We investigated the effect of dry-heating or fermentation by Saccharomyces cerevisiae on soybean meal (SBM) chemical composition, with emphasis on isoflavone glycosides to aglycones conversion. Biscuits were prepared with aglycone-rich SBM and evaluated regarding their technological, nutritional, functional and sensory properties. Fermentation yielded more isoflavone aglycones (7.8-fold) than dry-heating (2.5-fold). Fermentation improved nutritional quality (50% increase in fiber, and 32%, 83% and 69% decreases in carbohydrate, lipid and trypsin inhibitors, respectively) and increased antioxidant activity (up to 206%) of SBM. Soybean meal biscuits showed adequate technological properties and improved nutritional and functional qualities in comparison to wheat biscuits (up to 3.7-, 4.6-, 2.8- and 4.7-fold increases in protein, dietary fiber, ash and antioxidant activity, respectively; 2.1-fold decrease in carbohydrate). SBM biscuits showed good sensory acceptance, whereas fermented SBM biscuits showed low sensory scores.
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