Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.

Abstract Food-type soybean, considered a functional and nutritious food, becomes an new alternative food in human nutrition, and its preserve is an option to the consumer market. The present study aims to verify the effect of maceration time of the grains and the acetic acid concentration in brine on the physical and chemical characteristics of a edible soybean preserves, and to evaluate the proximal composition, microbiological risk and sensory acceptance of the selected preserve. The methodology used was the response surface and the central composite rotational design. The presence of acetic acid in the brine was prejudicial to the quality of the edible soybean preserve - BRSMG 790A cultivar. The soybean preserve with the best characteristics was obtained with a maceration time of 100 minutes and without the addition of acetic acid. The product was microbiological safe, showed sensory acceptance and high nutritional value (15.5 g 100 g-1 of protein and 7.0 g 100 g-1 of lipid), free of trypsin inhibitor. The essential amino acids represented 17.2% of those in the dry grain, more than 50% the standard values proposed for the essential amino acids for children and adults. The selected preserve maintained 31.25% of the antioxidant activity of the grains and could be used as a viable technological option.

RESUMO: Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor nutricional, risco microbiológico, aceitabilidade e intenção de compra pelos consumidores. O sabor e a crocância da soja preta torrada foram afetados somente pelo tempo de torra em micro-ondas, enquanto a dureza somente foi afetada pela dimensão dos grãos. O melhor núcleo (selecionado) foi obtido com os grãos de peneira 15 (grãos grandes), no tempo de 11 min de torra em micro-ondas, pois apresentou maior frequência para as notas de extremamente crocante (56%), sabor de torrado (61%), e uma dureza instrumental próxima ao produto comercial (33,17 N). As drágeas não apresentaram amido resistente, antocianinas e risco microbiológico, e foram sensorialmente aceitas pelos provadores (scores médios de 7,77 para textura e 8,36 para aparência, em uma escala de 1 a 9). Portanto, o drageado de soja preta torrada com chocolate é viável do ponto de vista tecnológico, nutricional e sensorial, com alto potencial de comercialização.

ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.

A Análise de Ciclo de Vida (ACV) é um método que inclui a compilação e avaliação das entradas, saídas e dos impactos de um produto ao longo do seu ciclo de vida. Os resultados desta análise são utilizados para escolher alternativas favoráveis para uma aplicação específica. Este artigo utilizou as ferramentas de ACV, apoiada pelo software Umberto, para comparar o processo de obtenção de concretos de cimento Portland com o de concretos geopoliméricos, obtidos da ativação alcalina de aluminossilicatos. O impacto ambiental foi avaliado considerando 1 m³ de cada concreto, sendo (i) as emissões de CO2 (kg CO2/ m³) e (ii) a demanda energética (MJ/m³) as variáveis para determinar o potencial sustentável de ambos materiais. O objetivo principal foi avaliar se os concretos geopoliméricos são mais sustentáveis do que os concretos tradicionais. Os resultados obtidos mostraram que o consumo energético é reduzido em 45,8% na produção do concreto geopolimérico, quando comparado à produção do concreto de cimento Portland de desempenho mecânico equivalente. Com relação às emissões de CO2, o concreto geopolimérico reduz as emissões em 72,4%, em comparação ao concreto tradicional de cimento Portland CPII. Assim, o primeiro se mostra uma alternativa a ser considerada, na produção de materiais de construção de menor impacto ambiental.

The Life Cycle Assessment (LCA) method comprises the compilation and evaluation of inputs, outputs and environmental impacts of a product during its life cycle. The results of this analysis are used to select alternative products or processes for a particular application. This paper compared the process of making Portland cement concrete and Geopolymer concrete, the latter obtained from the alkaline activation of aluminosilicates. The CO2 emissions (kg CO2 / m³) and energy demand (MJ / m³) for the production of 1 m³ of both concretes were used to determine the sustainable potential of these materials. The main objective was to assess whether geopolymer concrete is more sustainable than traditional Portland cement concrete. The results showed that geopolymer concrete reduces energy consumption by 45.8%, compared with Portland cement-based concrete, and has a similar mechanical performance. In addition, the use of geopolymer concrete reduces CO2 emissions by 72.4%, when compared with traditional CP-II Portland cement concrete. Hence, Geopolymer is an alternative material with lower environmental impact that should be considered in the production of sustainable building materials.