Irradiation effect on lipid oxidation index on okara-based soybean flour
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Sociedade Brasileira de Proteção Radiológica - SBPR
2019
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| author | Ana Paula Nunes Sá |
| author_facet | Ana Paula Nunes Sá |
| contents | Irradiation effect on lipid oxidation index on okara-based soybean flour Ana Paula Nunes Sá S. S. P. Góes-Favoni J. A. Giannoni V. Arthur A. L. C. H. Villavicêncio Biología Okara Farofa Peroxide Lipid oxidation Ionizing radiation Seasoned flour, also known as “farofa”, is a low cost industrialized product easy to prepare, which may be enriched with nutrients in order to improve its nutritional value. Typically, it’s made from maize or yuca tempered flour. However, soy seasoned flour (SSF), which is made from okara (inert-flavored-mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to the previous conventional tempered flour. This work aimed to reuse a by-product of processing of soybean okara to elaborate soy-seasoned flour and to analyze the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing okara, dehydrated condiments and flavor uplifting proceeded at FATEC Marília. SSF samples were processed at “Centro de Energia Nuclear na Agricultura” (CENA), University of Piracicaba-SP, and irradiated with doses of 1 and 3 kGy in 60Co source. The dose rate was 0.269/h. Analysis were performed to determine the peroxide index of control samples and irradiated in triplicate at 1, 15, 30 and 45 storage days according to the methodology for oils and fats with modifications. Using this peroxide methodology, it was not detected changes in oxidative quality in the samples, whatever was the storage period. The flour having as a parameter 29.92% of lipids. We conclude that this product have excellent nutritional attributes regards to the conventional flour, though we must apply a different methodology to detect any radiation damage on lipid compounds using doses up to 3kGy. 2019 artículo científico 2319-0612 https://www.redalyc.org/articulo.oa?id=722280838087 en http://www.redalyc.org/revista.oa?id=7222 Brazilian Journal of Radiation Sciences application/pdf Sociedade Brasileira de Proteção Radiológica - SBPR Brazilian Journal of Radiation Sciences (Brasil) Num.2A Vol.7 |
| format | Artículo científico |
| id | redalyc_722280838087 |
| institution | Redalyc |
| language | en |
| publishDate | 2019 |
| publisher | Sociedade Brasileira de Proteção Radiológica - SBPR |
| spellingShingle | Irradiation effect on lipid oxidation index on okara-based soybean flour Ana Paula Nunes Sá Biología Okara Farofa Peroxide Lipid oxidation Ionizing radiation Irradiation effect on lipid oxidation index on okara-based soybean flour Ana Paula Nunes Sá S. S. P. Góes-Favoni J. A. Giannoni V. Arthur A. L. C. H. Villavicêncio Biología Okara Farofa Peroxide Lipid oxidation Ionizing radiation Seasoned flour, also known as “farofa”, is a low cost industrialized product easy to prepare, which may be enriched with nutrients in order to improve its nutritional value. Typically, it’s made from maize or yuca tempered flour. However, soy seasoned flour (SSF), which is made from okara (inert-flavored-mass obtained as a residue from the soybean extract), is a viable alternative for nutritional enrichment in relation to the previous conventional tempered flour. This work aimed to reuse a by-product of processing of soybean okara to elaborate soy-seasoned flour and to analyze the possible effect of gamma irradiation at doses of 1 and 3 kGy, in the analysis of determination of lipid peroxidation. The preparation of SSF containing okara, dehydrated condiments and flavor uplifting proceeded at FATEC Marília. SSF samples were processed at “Centro de Energia Nuclear na Agricultura” (CENA), University of Piracicaba-SP, and irradiated with doses of 1 and 3 kGy in 60Co source. The dose rate was 0.269/h. Analysis were performed to determine the peroxide index of control samples and irradiated in triplicate at 1, 15, 30 and 45 storage days according to the methodology for oils and fats with modifications. Using this peroxide methodology, it was not detected changes in oxidative quality in the samples, whatever was the storage period. The flour having as a parameter 29.92% of lipids. We conclude that this product have excellent nutritional attributes regards to the conventional flour, though we must apply a different methodology to detect any radiation damage on lipid compounds using doses up to 3kGy. 2019 artículo científico 2319-0612 https://www.redalyc.org/articulo.oa?id=722280838087 en http://www.redalyc.org/revista.oa?id=7222 Brazilian Journal of Radiation Sciences application/pdf Sociedade Brasileira de Proteção Radiológica - SBPR Brazilian Journal of Radiation Sciences (Brasil) Num.2A Vol.7 |
| title | Irradiation effect on lipid oxidation index on okara-based soybean flour |
| topic | Biología Okara Farofa Peroxide Lipid oxidation Ionizing radiation |
| url | https://www.redalyc.org/articulo.oa?id=722280838087 |