Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months
Nathália Martins Bomfim Barreto,
Diego Sandôra,
Bernardo Ferreira Braz,
Ricardo Erthal Santelli,
Fabricio de Oliveira Silva,
Mariana Monteiro,
Daniel Perrone
Affiliations
Nathália Martins Bomfim Barreto
Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil
Diego Sandôra
Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil
Bernardo Ferreira Braz
Laboratório de Desenvolvimento Analítico, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, Sala 518ª, Rio de Janeiro 21941-909, Brazil
Ricardo Erthal Santelli
Laboratório de Desenvolvimento Analítico, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos, 149, CT, Bloco A, Sala 518ª, Rio de Janeiro 21941-909, Brazil
Fabricio de Oliveira Silva
Laboratório de Desenvolvimento e Análise Sensorial de Alimentos, Faculty of Pharmacy, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco A, 2nd floor, Sala 26, Rio de Janeiro 21941-902, Brazil
Mariana Monteiro
Laboratório de Alimentos Funcionais, Nutrition Institute, Federal University of Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2nd floor, Sala 16, Rio de Janeiro 21941-902, Brazil
Daniel Perrone
Laboratório de Bioquímica Nutricional e de Alimentos, Chemistry Institute, Federal University of Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, Sala 528A, Rio de Janeiro 21941-909, Brazil
Soybean meal (SBM) is a co-product of the soybean oil industry that is rich in bioactive compounds, such as isoflavones. We aimed to study the effects of processing SBM by fermentation (Saccharomyces cerevisiae) (FSBM) and enzymatic hydrolysis (CelluMax C, a commercial cellulase) (ESBM) on its chemical composition, with emphasis on isoflavones. Fermentation increased protein content by 9%, ash content by 7%, dietary fiber by 11% and minerals by up to 38%, except for iron, which decreased by 26%. Fermentation completely removed oligosaccharides from SBM, while enzymatic processing decreased oligosaccharides by 45% in SBM. Both processes converted glycosylated isoflavones into the corresponding aglycones, the content of which increased by up to 7.7-fold. Biscuits containing SBM, FSBM and ESBM could be labeled as dietary sources of dietary fibers, potassium, phosphorous, calcium and zinc, as well as high in proteins, copper, iron, manganese and magnesium. While FSBM biscuits had lower sensory scores compared to SBM biscuits, ESBM biscuits had equivalent scores. During storage for 180 days at room temperature, the isoflavone profile of all biscuits remained stable. Moreover, storage did not impair microbiological and sensory qualities of any biscuits. Altogether, ESBM biscuits show great marketing potential.
