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Universidade Federal de Santa Catarina Centro Tecnológico Programa de Pós-graduação em Engenharia de Alimentos
| Content Provider | Semantic Scholar |
|---|---|
| Author | Processamento, Validação De Calzone, Térmico De |
| Copyright Year | 2008 |
| Abstract | Nanofiltration was used to obtain a concentrate from the aqueous extract of Defatted Soy Flour (DSF). The chemical and physical properties and also the profile and the isoflavones content in concentrate were determined. When compared to the original aqueous extract, the concentrate had higher total solids (p < 0.05), and therefore higher levels (p < 0.05) of ashes, protein and carbohydrates. There was an increase in level of total isoflavones (p < 0.05) in the concentrate, although it was not proportional to the increase in Volumetric Reduction Factor (VRF = 4) employed. It was noted also that the levels of conjugated glycosides were higher (p < 0.05) in the concentrate, however there was no difference (p > 0.05) between the levels of aglycones in the original aqueous extract and concentrate. In both the original and the concentrated aqueous extract it was not detected the acetyl glucosides form. Finally, according to the profile and content of isoflavones in the concentrate, the nanofiltration could be used to concentrate these compounds. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://repositorio.ufsc.br/bitstream/handle/123456789/94257/278945.pdf?isAllowed=y&sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
