Conversion/degradation Of Isoflavones And Color Alterations During The Drying Of Okara

dc.creatorMuliterno
dc.creatorMarina Martins; Rodrigues
dc.creatorDaniele; de Lima
dc.creatorFernando Sanches; Ida
dc.creatorElza Iouko; Kurozawa
dc.creatorLouise Emy
dc.date2017
dc.datejan
dc.date2017-11-13T11:33:03Z
dc.date2017-11-13T11:33:03Z
dc.date.accessioned2018-03-29T05:47:35Z
dc.date.available2018-03-29T05:47:35Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 75, p. 512 - 519, 2017.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000387518800068
dc.identifier10.1016/j.lwt.2016.09.031
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S002364381630593X
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326193
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363199
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe aim of this work was to investigate the convective drying of okara, a by-product from soymilk processing. The specific objectives were as follows: to model the drying kinetics using the Fick and Page models; and to evaluate the color and isoflavone content during drying. An oven-dryer with hot air circulation at 50, 60 and 70 degrees C was used. Samples were taken at each predetermined time to analyze the isoflavone profile by UHPLC and the color. The Page model fitted the drying kinetics data well. Throughout drying, there was a decrease in the color parameters (lightness and hue angle), showing sample browning. A significant reduction in the isoflavone content was observed at 70 degrees C, possibly due to thermal degradation. During the initial stage of drying at 50 degrees C, daidzin and genistin were converted to the aglycones daidzein and genistein, respectively, probably due to residual beta-glucosidase activity. However, isoflavone degradation was observed during the final stages of drying at 50 degrees C. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description75
dc.description512
dc.description519
dc.descriptionAraucaria Foundation [160/2014]
dc.descriptionBrazilian National Council for Scientific and Technological Development CNPq [473117/2013-4]
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectSoy Pulp
dc.subjectConvective Drying
dc.subjectDrying Kinetics Model
dc.subjectQuality
dc.subjectIsoflavones
dc.titleConversion/degradation Of Isoflavones And Color Alterations During The Drying Of Okara
dc.typeArtículos de revistas


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