Canning of vegetable-type soybean in acidified brine: Effect of the addition of sucrose and pasteurisation time on color and other characteristics

The objective of this work was to evaluate the effect of adding sucrose and pasteurisation time of the canning vegetable-type soybean in acidified brine on the color of grains by using central composite design rotational (DCCR) 22. Chemical, physical and microbiological characteristics of the canned grains of vegetable-type soybean in acidified brine were evaluated, and the results were compared with in natura grains and canning of vegetable-type soybean without sucrose. The optimum conditions for the formulation of the canned vegetable-type soybean grains in acidified brine were established, after validation of the proposed model, as being 3.43 g 100 mL−1 sucrose, 6 g 100 mL−1 NaCl2, 0.29 g 100 mL−1 CaCl2 and citric acid with pH 3.9 and a thermal processing time of 10 min. Commercial sterility was achieved in all the canned vegetable-type soybean. The in natura grains showed higher hardness and green colors when compared with the canning vegetable-type soybean with and without sucrose probably due the thermal processing that caused softening of cells wall and loss color. The addition of sucrose in the acidified brine contributed to maintain the desirable color of canning vegetable-type soybean grains. The canned in acidified brine presented a high content of glucose and fructose and low content of sucrose and stachyose when compared with in natura soybean grains. The thermal processing canned vegetable-type soybean in acidified brine with addition sucrose promoted an increase in isoflavone glycosides content, reduced the malony-glycosil content and was unable to convert the isoflavones to aglycones.

Model of response surface for acid canned of vegetable-type soybean as a function of X1 (g of sucrose in brine) and X2 (pasteurisation time minutes).Figure optionsDownload as PowerPoint slideHighlights
► Vegetable-type soybean can be consumed by canning.
► The canning was to optimized with the addition of sucrose in the acidified brine.
► Sucrose addition in acidified brine contribute with the green color of canned.