Elaboração de brotos de soja em conserva

Abstract

Soy is not commonly present in Western cuisine. Based on this assumption, the present study aim to develop a product that innovates in its manner to consume it, presentation to the customer, and sensorial characteristics. The soybeans used were BRS 216 type obtained from Embrapa. After germination, the sprouts were analyzed regarding its pH, soluble solids content, urea activity index, most probable number method of coliforms at 45ºC, coagulase-positive Staphylococcus counting, search of Salmonella sp. and sensory evaluation of the newly produced product (time zero) and along two, four and six months of storage repetition of the analyses listed, except the sensory analysis. In physicochemical analyzes pH values found were (4.44) (4.21) (4.24) and (4.27), corresponding to the time 1, 2, 4 and 6, respectively. The soluble solids values have not changed over time. In urea activity analysis the heat treatment was proved efficient to inactivate the enzymes urease. Microbiological analyzes were beneath the current legal standards, and the sensory evaluation of the sprouts, the evaluation restrict values by hedonic scale, from one to nine, nine representing the highest rate. The average rating, in the attributes appearance, texture, flavor and overall acceptance were (6,9), (7,3), (7,4) and (7,3) respectively. When asked about the purchase intent 87% of the participants said they would purchase the product, thus demonstrating that pickled soybean sprouts were well accepted.