Distribuição de ácido fítico e minerais durante o processamento de extrato hidrossolúvel de soja e tofu

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Phytic acid (PA) or myoinositol 1, 2, 3, 4, 5, 6-hexakis (dihydrogen phosphate) is a food component widely distributed in cereals, legume grains and tubers, being the primary reserve of phosphorus. PA is considered a chelating agent forming insoluble complexes with divalente cations, like calcium, iron and magnesium, probably reducing bio-disponibility of these minerals. Some roles attributed to PA intake are considered important for good health, like cholesterol reduction and decreased risk of cancer. Soymilk and tofu are typical oriental foods, but widely consumed in the occident, and PA concentration in these products, as well as how it migrates from grain to product is important in characterizing the products. PA has being studied for its role in tofu texture. The objective of this research was to describe the distribution of PA and minerals from the grain to the products, and to determine whether its presence affected the texture of tofus. PA content of soy grains cultivars BRS 213 and BRS 267 and a commercial soy identified as Organic were 1,22, 1,63 e 1,16 g/100 g (b.s), and no correlation was observed between hardness of the tofu and PA present in the grain. Based on 150 g of grain used to produce soymilk (800 mL) and tofu, recovery of solids, protein, PA from the soymilk and tofus were calculated. Soymilk from the Organic grain had the highest recovery with 59,2% of the grain solids in the soymilk. From the soymilk to the tofu the highest solids recovery was from cultivar BRS 267 (72,6%). Protein recovery from grain to soymilk from cultivars BRS 213 and BRS 267 and the Organic soy was 72,4%, 67,1% e 69,4%. Phytic phosphorus recovered in the tofus was 85,2, 92,2 and 84,9 % from cultivars BRS 213 and BRS 267 and the Organic grain. Tofu hardness was negatively correlated to moisture (-0,77) content and was not influenced by soymilk protein content. Among the studied grains, cultivar BRS 213 was not desirable for tofu production because of the yellow character of its color.

ASSUNTO(S)

alimentos - conservação minerais queijo de soja minerals soymilk tofu. leide de soja. Ácido fítico food - conservation phytic acid

ACESSO AO ARTIGO

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