Book

Description

This study aimed to extract the phenolics from soybean molasses with different solvents, microencapsulate the extract with better characteristics by testing different encapsulating agents in order to increase the stability. Solvents, ethanol and methanol at 80% and grain alcohol in concentrations of 50 and 80% were used, the encapsulating agents were: 18% Maltodextrin DE20 (T1), 18% Hi-maize (T2) and a mixture in equal proportions of 9% Maltodextrin DE20 and 9% of Hi-maize (T3). The 50% grain alcohol was the best phenolic extractive solvent. The modified Hi-maize starch using the air inlet temperature in the spray drying at 130 oC was the best encapsulating agent, presenting higher phenolic retention. Residues such as soybean molasses have compounds of great interest, such as isoflavones, therefore it is increasingly necessary to the research investment in order to increase the yield of the extraction of these compounds together with encapsulating agents suitable to retain the compounds of interest. Laver to develop fresh pasta with microencapsulated phenolics from soybean molasses, to evaluate the physico-chemical, sensorial and microbiological characteristics as well as the phenolic stability along the pasta storage. The formulations of the pastas were, control (F1), with free extract (F2) and with microcapsules (F3), the analyses of centesimal composition, pH, water activity, colour and sensorial and microbiological analyses were performed.