Qualidade de grãos de soja com diferentes teores de avariados

Abstract

The soy processing industry has received soy beans with percentages of damaged beans within the established limit and even above it. However, the industrialization of soybeans is compromised by the amount of damaged (mainly burned and moldy). This way, the objective of this work was to evaluate the influence of different levels of damaged grains (mold, burning and fermented) on the physical properties of soybeans. Soybeans of the NEO 750 IPRO variety were used, obtained from commercial plantations on farms in the Middle-North region of the state of Mato Grosso in the 2021/2022 harvest. The design used to conduct the activities was completely randomized. In order to obtain samples with different levels of damage, a blend of burned (26.93%), moldy (53.40%) and fermented (3.70%) grains was inserted in a sample of healthy grains, so that we obtained samples from 0 to 10% of malfunctions. For each 1% break in the grain mass, the bulk density, moisture content, water activity, electrical conductivity and total color difference were determined. The data on the physical properties of soybeans as a function of the damaged content were submitted to analysis of variance followed by linear regression with estimators evaluated by the “t” test with 5% probability. For moisture content and water activity, no significant difference was detected with the increase in the damaged content, with averages of 6.95% and 0.588 (decimal), respectively. It was verified that the bulk density decreased significantly with the increase of the damaged content, the values varied from 687.73 to 700.02 kg m-3 , with the lowest value corresponding to the sample with 10% of damaged and the highest value corresponding to the sample without damage (0% of damage content). For electrical conductivity, there was a significant increasing trend with the increase in the damage content, with values ranging from 69.98 μS (no damage) and 86.81 μS cm-1 g-1 (damaged content). 10%). For the total color difference, it showed a significant increase, with values ranging from 0 (decimal) to 3.38 (decimal), for samples with 0% and 10% of damage, respectively. It was concluded that, with the exception of moisture content and water activity, the increase in the level of damage in the grain mass influences the physical properties of the evaluated products.