Avaliação das características físicas, físico-químicas e tecnológicas de diferentes variedades de soja cultivadas no sudoeste do estado de São Paulo

Abstract

Soybean [Glycine max (L.) Merrill] is one of the most important raw materials in the national and international scenarios due to its chemical composition, economic importance and diversity of application in the food market. The composition of soybeans can present significant differences depending on the variety used, the agricultural management, the place of cultivation and the edaphoclimatic conditions. In this sense, the objective of this work was to evaluate the physical, physical-chemical and technological characteristics of different soybean varieties cultivated in the southwest of the State of São Paulo. The experimental part was divided into three stages. The first consisted of characterizing four varieties of commercial soybean (SA, SB, RA and RB) regarding some physical and physical-chemical parameters usually applied in grain quality control. In the second stage, the soybean’s flour cultivars was obtained and these were evaluated for certain physical-chemical and technological parameters. Finally, in the third stage, the oils extracted from the different varieties were evaluated for the specific extinction and free acidity. With this work it was possible to identify the similarities and differences in relation to the chemical constituents and the physical characteristics of these soybean varieties. The varieties of high agronomic efficiency (SA and SB) stood out in terms of physical parameters, and the SB variety also had higher protein content (40%), which together with the lipid content presents the main physical-chemical parameters. As for technological characteristics, the traditional SB variety, once again, stood out from the others in relation to the water absorption capacity (2.85 g water / g sample). In contrast, the RA refuge variety stood out in terms of emulsifying capacity (61.44%). Regarding the quality of the oils obtained, the oil extracted from the SB variety showed greater free acidity and specific extinction. It was possible to conclude that the soybean varieties, both those used as a refuge strategy and those of high productivity differed in relation to their chemical, physical and technological characteristics. Thus, the results obtained in this work can assist in decision making regarding the choice of certain varieties for a specific application in the food industry