Bitterness Reduction in Soybean Meal Hydrolysate Using Activated Charcoal Redução do Amargor do Hidrolisado de Farelo de Soja Utilizando Carvão Ativado

The release of hydrophobic groups during the enzymatic catalysis is related to the bitterness produced in the hydrolysate protein source. The activated charcoal, by its adsorption capacity, can be effective in removing the compounds responsible for this undesirable taste. Thus, the present study aimed to reduce the bitterness of the hydrolysate, as well as evaluating sensory formulations produced from this material. The hydrolysate of soybean meal was produced using the Alcalase ® 2.4L and it was submitted to the adsorption process with activated charcoal. It was subsequently used in the preparation of formulations for evaluating the acceptability of the product. The results obtained in the sensory tests indicate that the treatment of the hydrolysate with activated charcoal modifies the sensory characteristics of the formulation, allowing the use of this hydrolysate in the formulation of food for human consumption.