title: [Whole soy bean flour: use of a methodology of response surface for the study of nutritional aspects].
abstract: Cotyledons of soybeans (Glycine max) of the Paraná variety were subjected to hydrothermal processing. Response surface methodology was used to evaluate the conditions which provided a product of the highest protein quality. The processing variables used in the experimental design were: soaking time (0 - 8 hr); blanching time (5 - 35 min) and bicarbonate concentration (0 - 0.5 g%) in blanching water. Biological evaluations of protein quality were done using the NPR. The mathematical model developed does not distinguish between treatments (p less than 0.05) in the experimental region studied.
mesh_terms: D000603:Amino Acids, Sulfur / Q000032:analysis*; D005433:Flour / Q000032:analysis*; D008433:Mathematics; D009753:Nutritive Value; D014674:Plant Proteins, Dietary / Q000032:analysis*; D013025:Glycine max
chemical_list: D000603:Amino Acids, Sulfur; D014674:Plant Proteins, Dietary
vernacular_title: Farinha de soja integral: aplicação da metodologia da superfície de resposta para estudo de aspectos nutricionais.