Avaliação físico-química, microbiológica e sensorial de pasta de soja condimentada

Daniela Cristina Faria Vieira; Daiana de Souza Fernandes; Luíz Fellipe de Castro Artuso; Cleuber Antonio de Sá Silva

doi:10.19180/1809-2667.v18n216-02

Physical-chemical, microbiological and sensory evaluation of spicy soybean paste

Authors

Daniela Cristina Faria Vieira Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG
Daiana de Souza Fernandes Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG
Luíz Fellipe de Castro Artuso Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG
Cleuber Antonio de Sá Silva Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG

DOI:

https://doi.org/10.19180/1809-2667.v18n216-02

Keywords:

Functional food, Soy, Tofu

Abstract

This study aimed to develop a spicy soybean paste. Three formulations of spicy soybean paste were prepared, and then submitted to prior microbiological and sensory acceptance test with 50 untrained tasters. The most accepted formulation was evaluated on the microbiological quality during its shelf life. Significant differences were found (p <0.05) for the attributes flavor, aroma, texture and overall impression for the formulation B of spicy soybean paste, the most accepted of the two. It was found that the microbiological analyzes are within the established by the Technical Regulation on microbiological standards for food nº 12 of January 2nd, 2001. The mean values found for the physicochemical analyzes were 38.93% for moisture, 11.00% for lipids, proteins and 11.12% to 6.85% for ash content. The spicy soybean paste is a good food option, presenting good sensory acceptance.

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Author Biographies

Daniela Cristina Faria Vieira, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG

Mestranda em Ciência e Tecnologia de Alimentos (toxicologia de Alimentos) no Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG), Graduada em Ciência e Tecnologia em Alimentos IF Sudeste MG. E-mail: daniela.vieira@ifsudestemg.edu.br.
Daiana de Souza Fernandes, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG

Mestranda em Agronomia (Energia na Agricultura) pela Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Graduada em Ciência e Tecnologia de Alimentos no Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG). E-mail: daiana_fernandes@gmail.com.
Luíz Fellipe de Castro Artuso, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG

Graduado em Ciência e Tecnologia de Alimentos no Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG). Professor da Escola Estadual Marques Afonso (EEMA), São Domingos do Prata/MG - Brasil. E-mail: luiz.artuso@gmail.com.
Cleuber Antonio de Sá Silva, Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG) Campus Rio Pomba/MG

Doutor em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa (UFV). Professor do Instituto Federal de Educação, Ciência e Tecnologia do Sudeste de Minas Gerais (IF Sudeste MG), campus Rio Pomba, Rio Pomba/MG - Brasil. E-mail: cleuber.silva@ifsudestemg.edu.br.

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Published

25-10-2016

Issue

Vol. 18 No. 2 (2016): May/Aug.

Section

Original articles

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How to Cite

VIEIRA, Daniela Cristina Faria; FERNANDES, Daiana de Souza; ARTUSO, Luíz Fellipe de Castro; SILVA, Cleuber Antonio de Sá. Physical-chemical, microbiological and sensory evaluation of spicy soybean paste. Revista Vértices, [S. l.], v. 18, n. 2, p. 21–30, 2016. DOI: 10.19180/1809-2667.v18n216-02. Disponível em: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.v18n216-02.. Acesso em: 22 jul. 2024.