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|Type:||Artigo de periódico|
|Title:||Physicochemical And Sensorial Evaluation Of Beverages With Different Proportions Of Soy And Rice Extracts [avaliação Físico-química E Sensorial De Bebidas Com Diferentes Proporções De Extratos De Soja E De Arroz]|
da Silva A.P.
|Abstract:||The interest of consumers for foods that besides nourishment provide health benefits has increased in the recent years, especially soybean. However, sensory characteristics such as the undesirable raw beans flavor and particular dietary habits of the population are factors that still hinder the inclusion of soybean in the usual diet. The acceptance of soy products may increase with the association of additives or other raw materials such as rice, which has proved an excellent alternative to produce a mild taste and contribute to the obtention of soy products with adequate sensory properties, increase its aggregated value, and encourage its consumption. The objective of this study was to determine the physicochemical characteristics and to perform sensory analysis of soy and rice beverages. Three formulations were developed with different proportions of soy and rice extracts (30:70, 50:50, and 70:30, m/m) standardizing the content of soluble solids at 10 °Brix through the addition of sucrose. The 70S:30A beverage showed significantly higher levels ofprotein, ash, fiber, pH, acidity, and lower levels ofreducer and total sugars. The sensory results of this same beverage showed greater preference and acceptability index. The proposed methodology enabled the obtention of a soy and rice beverage with appropriate technological, nutritional, and sensory characteristics.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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