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Advisor(s)
Abstract(s)
BACKGROUND: Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy
properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) – traditional Portuguese
legume from local producers – to promote its consumption and preservation. The evolution of the new misos was evaluated
in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture
and linear viscoelastic behaviour.
RESULTS: Throughout the fermentation process, the ascorbic acid and phenolic compounds content – with important nutritional
value – increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the
fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass
pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness
reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for
all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean
misos, for which stabilization started earlier.
CONCLUSION: Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic
moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a
raw material to produce a sustainable miso with potentially healthy properties
Description
Keywords
miso grass pea chemical composition colour texture linear viscoelastic behaviour
Pedagogical Context
Citation
SANTOS, R., MANSIDÃO, A., MOTA, M., RAYMUNDO, A., PRISTA, C. (2021). Development and physicochemical characterization of a new grass pea (Latyrus sativus L.) miso. Journal of Science Food and Agricultures, 101(6):2227-2234
Publisher
SCI