&lt;b&gt;Development of soy-based beverages with papaya and mango pulps&lt;b&gt;

Geovana Piveta Ribeiro,Ana Paula Cristiane De Andrade,Juliano Daniels,Neusa Fátima Seibel

doi:10.4025/actascitechnol.v36i2.21958

<b>Development of soy-based beverages with papaya and mango pulps<b>

Geovana Piveta Ribeiro, Ana Paula Cristiane De Andrade + Show 2 more

Open Access

https://doi.org/10.4025/actascitechnol.v36i2.21958

Copy DOI

Abstract

The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis. The addition of the pulps to SE did not affect the results (p < 0.05) of the chemical characterization compared to pure SE. The different proportions of pulp and sugar added to SE interfered only in the values for pH, moisture and total soluble solid. The results of the sensory analysis of preference showed that the most preferred papaya and mango flavors was the formulation containing 62.7% SE, 30% pulp, 7% sugar and 0.3% citrus pectin. The acceptance of the most preferred sample of each flavor represented in the scale used, that the judges 'liked' and / or 'liked a lot' the beverage. It was concluded with the chemical characterization that the addition of pulps to SE did not add nutritional qualities compared to pure SE. With the sensory analyses was possible to put in order the samples, and determine which was the most preferred by judges and quantify the attributes of the chosen sample.

Highlights

Recent studies show an increased interest of consumers for healthier foods, bringing the food industry to the development of new products based on soy, whose aspirations are to go beyond the supply of basic nutrients and the satisfaction of consumer’s taste (MOON et al, 2005)
The Soy Extract was made with 1:10 dilution, because several authors and industrial processes report that this is the most frequently used to formulations of Soy-based beverage (SBB)
The pH and total titratable acidity of SE were close to values found by Abreu et al (2007), respectively (6.78 e 0.05g citric acid 100 g-1), who analyzed a sample of pure soy extract

Summary

Introduction

Recent studies show an increased interest of consumers for healthier foods, bringing the food industry to the development of new products based on soy, whose aspirations are to go beyond the supply of basic nutrients and the satisfaction of consumer’s taste (MOON et al, 2005). The foods produced from soybeans are rich in high quality proteins, have low saturated fat and are free of cholesterol (ANDERSON et al, 1995). The soymilk is highlighted to be a product ready for consumption, of high nutritional value, relatively low cost and easy to obtain (NELSON et al, 1976). Technology ‘milk’ from soybean shad poor acceptance, basically due to its unpleasant taste and aroma to the taste of brazilian consumers (YING-QIU et al, 2008), The use of Soy Extract (SE) initially was limited to people with lactose intolerance, vegetarians and those with dietary restrictions or religious order. The commercial SE reached considerable insertion in the market, as inexpensive protein source and a substitute to cow milk (HEANEY et al, 2000)

Objectives

Methods

Results

Conclusion