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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

SILVA, Leomar Hackbart da et al. Physicochemical and technological characterization of whole soybean flour fermented by Aspergillus oryzae. Braz. J. Food Technol. [online]. 2012, vol.15, n.4, pp.300-306.  Epub 23-Out-2012. ISSN 1981-6723.  http://dx.doi.org/10.1590/S1981-67232012005000025.

This work studied the effect of the fermentation conditions of whole soybean flour by the mould Aspergillus oryzae on the physical and chemical characteristics and technological quality of the whole autoclaved soybean flour. The whole autoclaved soybean flour was fermented by the mould Aspergillus oryzae CCT 4359 at 30 °C and 40 °C for 24 and 48 hours, and then dried to 10% moisture content in a vacuum oven at 60 °C, thus obtaining whole fermented autoclaved soybean flour. The following characteristics were evaluated: proximate composition, water absorption index, soluble nitrogen index, ureatic activity index, pH, ether extract acidity index and instrumental colour. The results indicated that fermentation increased the protein and lipid contents, reduced the carbohydrate content and did not alter the ash, fibre and moisture contents. It increased the ether extract acidity index and reduced the water absorption, soluble nitrogen and ureatec activity indexes, reducing the last index from 0.61 to 0.26 pH units (after fermentation at 30 °C and 40 °C for 48 hours), indicating a reduction in the anti-nutritional factors, but did not influence the colour or pH. The fermentation process modified the physicochemical, technological and nutritional properties of the whole soybean flour, widening its potential for the development of healthier products for the consumer.

Palavras-chave : Aspergillus oryzae; Soybean flour; Fermentation.

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