Avaliação físico-química e sensorial de bebidas com diferentes proporções de extratos de soja e de arroz

Jaekel, Leandra Zafalon; Rodrigues, Rosane da Silva; Silva, Amanda Pinto da

doi:10.1590/s0101-20612010000200009

Cited by 29 publications

(24 citation statements)

References 14 publications

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“…Chemical and physicochemical results of the soymilk kefir-based functional beverages and control treatment. well known and it can be added as an alternative ingredient in fermented beverages; however, products with higher soy ratios are often less accepted by consumers due to its characteristic flavor, identified as "raw bean" (Jaekel et al, 2010). Moreover, amino acids and peptides tend to produce a taste stimulus associated with bitterness.…”

Section: Chemical and Physicochemical Evaluationmentioning

confidence: 99%

“…Consumer interest for soybean-based food has increased in recent years; however, sensory characteristics such as the undesirable "raw beans" flavor and particular dietary habits are factors that still hinder the inclusion of soybean in usual diet. The acceptance of soy products may increase with association of additives or other ingredients as fruit pulp, others vegetable extracts, and flavoring substances, which was proven an excellent choice to produce a mild taste and to obtain soybean-based products with adequate sensory properties, increasing its added value and encouraging its consumption, while providing health benefits (Jaekel et al, 2010). The fermentation using probiotic lactic culture is a technological alternative to the transformation of soy extract, which is an appropriate substrate to the growth and activity of lactic bacteria due to its content of fructo-oligosaccharides, amino acids and peptides, and may provide a fermented drink with suitable sensory properties, that may mask the characteristic soy taste and decrease the non-digestible fructo-oligosaccharides (Pereira et al, 2009). Kefir is obtained by the fermentation of milk with a mixed microbiota confined to a matrix of "kefir grains".…”

Section: Introductionmentioning

confidence: 99%

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Development and characterization of a soymilk Kefir-based functional beverage

et al. 2018

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Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. Ot was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log 10 CFUmL -1 and pH values from 4.5 to 4.6. SKB samples with higher soymilk kefir percent presented higher lactobacilli cell count and lower lipid, ash, total solid, carbohydrate and caloric value. Results showed similar preferential rates for the SKB up to 30% of added soymilk kefir. The functional peach-flavored beverage presented appropriate pH value (4.3) and high viable cells count (7.0 Log 10 CFUmL -1 ) up to the 28 th day of cold storage, showed high acceptability (94.5%) and positive purchase intention (83.4%) among consumers.

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Section: Chemical and Physicochemical Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development and characterization of a soymilk Kefir-based functional beverage

et al. 2018

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“…Increasing consumer interest in healthy foods has necessitated the development of innovative food products and creation of new market niches. However, sensory characteristics and specific eating habits of the population must be investigated because they may impede introduction of new foods in the usual diet (JAEKEL et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Lima

Nicolau

Rezende

et al. 2016

SCA

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The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruitdairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey. Key words: Agroindustrial waste. Annona crassiflora. Consumers. Native fruits. Quality. ResumoObjetivou-se com o presente estudo desenvolver uma bebida láctea fermentada saborizada com polpa de araticum, avaliar suas características físico-químicas, qualidade microbiológica e preferência sensorial pelo consumidor. Foram realizados dois modos de preparo da polpa de araticum, sem e com branqueamento (50 ºC/5 minutos), para avaliação da qualidade e escolha de uso das mesmas. Foram elaboradas formulações de bebidas lácteas fermentadas constituídas de soro de leite (50%), leite pasteurizado padronizado (50%) adicionadas de sete concentrações de polpa de araticum branqueada (% m/v): 5,0%; 7,5%; 10,0%; 12,5%; 15,0%; 17,5% e 20,0%. Foram desenvolvidas, também, sete formulações de bebida láctea fermentada, sem adição de polpa, constituídas de soro de leite nas proporções de 40%; 50%; 60%; 70%; 80%; 90% e 100%, e leite pasteurizado padronizado necessário para completar 100% da mistura (soro:leite). Em todas a...

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“…The preparation and physical-chemical analysis of beverage were performed according to Jaekel et al (2010) …”

Section: Soybean and Rice Beveragementioning

confidence: 99%

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters

Jaekel

Rodrigues

2011

Ciênc. agrotec.

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There is a growing interest in functional foods that, apart from their nutritional function, bring health benefits, contributing to wellbeing and/or reducing the risk of certain diseases. The objective of this study was to evaluate the functional effect of a soybean and rice beverage on the ponderal and nutritional parameters and on the lipid and glycemic metabolisms of male hamsters. Four groups of 8 animals were used: Control (commercial feed), C (commercial feed with added cholesterol), B (commercial feed plus beverage) and CB (commercial feed plus cholesterol and beverage). The food efficiency coefficient was equivalent for all the groups. The weight of the liver was on average 28% heavier in groups C and CB than in the other groups, indicating cholesterol deposition in this organ. Although there was no significant difference, the concentrations of total cholesterol and of its fractions (LDL and HDL) and of the triglycerides, were lower in group CB than in group C, showing a possible benefic effect of the beverage. The blood glucose concentration did not differ significantly (p<0.05).Index terms: HDL, LDL, triglycerides, glycemia, resistant starch. RESUMOÉ crescente o interesse por alimentos que, além da função de nutrir, trazem benefícios à saúde, contribuindo para o bem-estar e/ou reduzindo o risco de algumas doenças. Objetivou-se, neste estudo, avaliar o efeito funcional de bebida de soja e arroz nos parâmetros ponderais e nutricionais e no metabolismo lipídico e glicêmico de hamsters machos. Foram utilizados 4 grupos de 8 animais: Controle (ração comercial), C (ração comercial acrescida de colesterol), B (ração comercial e bebida) e CB (ração comercial acrescida de colesterol e bebida). O coeficiente de eficiência alimentar foi equivalente em todos os grupos. O peso do fígado dos grupos C e CB apresentou-se em média 28% maior que os demais, indicando deposição de colesterol nesse órgão. Embora não havendo diferença significativa, as concentrações de colesterol total e suas frações (LDL e HDL) e de triacilglicerídeos foram menores no grupo CB comparadas ao grupo C, mostrando possível efeito benéfico da bebida. A concentração de glicose no sangue não diferiu significativamente (p<0,05).Termos para indexação: HDL, LDL, triglicerídeos, glicemia, amido resistente.

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Avaliação físico-química e sensorial de bebidas com diferentes proporções de extratos de soja e de arroz

Cited by 29 publications

References 14 publications

Development and characterization of a soymilk Kefir-based functional beverage

Development and characterization of a soymilk Kefir-based functional beverage

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Effect of a soybean and rice beverage on the lipid and glycemic metabolisms in hamsters

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