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As formas agliconas das isoflavonas de soja sao os principais compostos bioativos associados a promocao da saude. Durante o processamento termico para producao de alimentos de soja ocorrem alteracoes no nivel e no perfil das isoflavonas, porem, a estabilidade termica e a interconversao desses compostos nao foram totalmente esclarecidas. O objetivo deste estudo foi investigar os efeitos de diferentes tempos e temperaturas durante o preparo da farinha integral de soja torrada (kinako) na interconversao das formas de glicosidicas das isoflavonas em agliconas. Os graos da cultivar de soja BRS 267 foram submetidos a diferentes tempos (10, 15 e 20 min) e temperaturas (180, 210 e 240 °C) seguindo um Delineamento Composto Central (DCC) 22. Em seguida, os graos foram moidos e desengordurados para a extracao e quantificacao das diferentes formas de isoflavonas por Cromatografia Liquida de Ultra Alta Eficiencia (CLUAE). O efeito do tempo e da temperatura durante a obtencao do kinako sobre o teor de β-glicosideos e malonilglicosideos foi negativo e linear e sobre os niveis de agliconas foi significativamente negativo e quadratico. A farinha de soja integral torrada ou kinako preparada a 210 °C por 15 min tem um maior teor de genisteina.   Palavras chaves: Farinha de Soja Torrada. Tratamento Termico. Genisteina.   Abstract The soy aglycone isoflavone forms are major bioactive compounds associated with the promotion health. During thermal processing for production of soyfoods occur change the level and profile of isoflavones, but thermal stability and interconversion of these compounds have not been fully clarified. The aim of this study was to investigate the different times and temperatures effects during the preparation of whole roasted soybean flour (kinako) on the interconversion of glucoside isoflavones forms into aglycones. The grains of the soybean cultivar BRS 267 were subjected to different times (10, 15 and 20 min) and temperatures (180, 210 and 240 °C) following a Central Composite Design (DCC) 22. After, the grains were ground and defatted to extraction and quantification of the different forms of isoflavones by ultra high performance liquid chromatography (UHPLC). The effect of time and temperature during obtained of the kinako on the β-glucosides and malonylglucosides content was significant negative and linear and on the aglycones levels was significant negative and quadratic. Whole roasted soybean flour or kinako prepare at 210 °C for 15 min has a the higher genistein content.   Keywords: Roasted Soybean Flour. Thermal Treatment. Genistein.

Influence of Kinako Manufacturing Process on the Isoflavone Profile