Sorvete com extrato hidrossolúvel de arroz: análise físico-química e sensorial

Storck, Cátia Regina; Montagner, Giane Engel

doi:10.12957/demetra.2020.45766

Cited by 1 publication

(3 citation statements)

References 6 publications

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“…A total of 32 studies were selected according to the inclusion and exclusion criteria. The studies were conducted in 13 different countries: Brazil (59.38%; n = 19) [ 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]; India (6.25%; n = 2) [ 49 , 50 ]; Argentina (3.13%; n = 1) [ 51 ]; Belgium (3.13%; n = 1) [ 52 ]; Canada (3.13%; n = 1) [ 23 ]; Denmark (3.13%; n = 1) [ 53 ]; Germany (3.13%; n = 1) [ 54 ]; Ghana (3.13%; n = 1) [ 55 ]; Iran (3.13%; n = 1) [ 56 ]; Ireland (3.13%; n = 1) [ 57 ]; Nigeria (3.13%; n = 1) [ 58 ]; Pakistan (3.13%; n = 1) [ 59 ]; Turkey (3.13%; n = 1) [ 60 ].…”

Section: Resultsmentioning

confidence: 99%

“…Of these matrices, 18.18% ( n = 4) belong to the group of cereals that constituted a total of 18.85% ( n = 23) of beverages: rice ( Oryza spp.) (11.48%, n = 14) [ 30 , 37 , 46 , 52 , 53 , 54 , 57 , 60 ]; oat ( Avena sativa) (5.74%, n = 7) [ 31 , 50 , 52 , 53 , 54 , 57 ]; millet ( Setaria italica ) (0.82%, n = 1) [ 54 ]; spelt ( Triticum spelta ) (0.82%, n = 1) [ 54 ].…”

Section: Resultsmentioning

confidence: 99%

“…Regarding the origin of the 122 beverages and how the nutritional data were obtained, 54.92% ( n = 67) of the beverages were prepared for the study, of which 50.82% ( n = 62) were analyzed to determine their nutritional composition [ 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 55 , 56 , 58 , 59 , 60 ]; 3.28% ( n = 4) had their nutritional values determined based on the label of the product of origin [ 30 ]; 0.82% ( n = 1) had their nutritional data taken from Brazilian Nutritional Composition Table and Tables of Nutritional Composition of Foods Consumed in Brazil of IBGE ( Instituto Brasileiro de Geografia e Estatística ) [ 41 , 61 , 62 ].…”

Section: Resultsmentioning

confidence: 99%

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An Overview on Nutritional Aspects of Plant-Based Beverages Used as Substitutes for Cow’s Milk

et al. 2021

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The presence of milk in meals and products consumed daily is common and at the same time the adoption of a milk-free diet increases due to milk allergy, lactose intolerance, vegan diets, and others. Therefore, there is an increasing demand for plant-based beverages, which present variable and, sometimes, unknown nutritional characteristics. This study sought to compare the nutritional aspects of plant-based beverages used as substitutes for cow’s milk described in scientific studies. Therefore, we used a review of the scientific literature on PubMed, Google Scholar, Scopus, Web of Science, Google Patents, Embase, and ScienceDirect databases. The inclusion criteria were scientific studies referring to plant-based beverage used as an alternative to cow’s milk; published in the English language; present data on the serving size, ingredients, and nutritional composition, containing at least data on energy and macronutrients of plant-based beverages. Ingredients and data on energy, macronutrients, and, if available, dietary fiber and some micronutrients of plant-based beverages were collected. Data were obtained from 122 beverages of 22 different matrices, with soy being the most used (27.87%, n = 34). The variation in the amount of nutrients found was 6–183 Kcal/100 mL for energy value; 0.00–22.29 g/100 mL for carbohydrate; 0.06–12.43 g/100 mL for protein; 0.00–19.00 g/100 mL for lipid; 0.00–4.40 g/100 mL for dietary fiber; 0.00–1252.94 mg/100 mL for calcium; 0.04–1.40 mg/100 mL for iron; 0.84–10,178.60 mg/100 mL for magnesium; 0.00–343.43 mg/100 mL for sodium. Salt was the most commonly found added ingredient in plant-based beverages. Some beverages have reached certain amounts of cow’s milk nutrients. However, studies have pointed out differences in their qualities/types. Thus, attention is needed when replacing milk with these alternatives.

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