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Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso

2020Journal article Open access
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dc.contributor.authorSantos, Rafaela
dc.contributor.authorMansidão, Ana
dc.contributor.authorMota, Mariana
dc.contributor.authorRaymundo, Anabela
dc.contributor.authorPrista, Catarina
dc.date.accessioned2022-02-07T09:49:33Z
dc.date.available2022-02-07T09:49:33Z
dc.date.issued2020
dc.description.abstractBACKGROUND: 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 propertiespt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSANTOS, 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):2227-2234pt_PT
dc.identifier.doi10.1002/jsfa.10842pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/23415
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSCIpt_PT
dc.relationDeciphering the grass pea (Lathyrus sativus) quality riddle. How can the omics technologies contribute to a demand-driven improvement in legume quality?
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmisopt_PT
dc.subjectgrass peapt_PT
dc.subjectchemical compositionpt_PT
dc.subjectcolourpt_PT
dc.subjecttexturept_PT
dc.subjectlinear viscoelastic behaviourpt_PT
dc.titleDevelopment and physicochemical characterization of a new grass pea (Lathyrus sativus L.) misopt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDeciphering the grass pea (Lathyrus sativus) quality riddle. How can the omics technologies contribute to a demand-driven improvement in legume quality?
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04129%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-TEC%2F0992%2F2014/PT
oaire.citation.titleJournal of Science Food and Agriculturept_PT
oaire.fundingStream5876
oaire.fundingStream3599-PPCDT
person.familyNameMota
person.familyNameRaymundo
person.familyNamePrista
person.givenNameMariana
person.givenNameAnabela
person.givenNameCatarina
person.identifier1445512
person.identifier23269
person.identifier.ciencia-idB11D-69A5-C996
person.identifier.ciencia-idD71D-F355-5B85
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.orcid0000-0001-7732-9072
person.identifier.orcid0000-0001-5266-1685
person.identifier.orcid0000-0001-9307-1905
person.identifier.ridM-9260-2013
person.identifier.ridN-7079-2013
person.identifier.scopus-author-id16307591600
person.identifier.scopus-author-id55957162900
person.identifier.scopus-author-id6603433211
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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