Antioxidants Properties, Physicochemical, and Sensory Quality Attributes of a New Soy-Based Beverage with Lemongrass and Lime Juice

Abstract

ABSTRACTThis work aimed at developing a new soy-based beverage and studying the influence of formulation ingredients on its antioxidants, physicochemical, and sensory properties. For this purpose, mixed beverages with lemongrass, lime juice, and soymilk were formulated. Soy-based beverages showed differences in pH, ratio, and color as compared to mixed beverages without soy. Soymilk increased the phenolics content and the ABTS antioxidant capacity, while lemongrass aqueous extract increased the DPPH antioxidant capacity of soy-based beverages. The new soy-based beverage had good acceptance for all attributes and can be considered a viable alternative source of nutrients and bioactive compounds to consumers.