Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200019 http://repositorio.ufla.br/jspui/handle/1/7188 |
Resumo: | The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy. |
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Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de sojaFlavored drinks obtained from extracts of broken rice and brown riceOryza sativa L.Desenvolvimento de bebidasFísico-químicaSensorialDrink developmentPhysico-chemicalSensoryThe aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.Conduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energético. Todas as bebidas obtiveram boa aceitação, com intenção de compra pela população entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitação). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz são uma alternativa viável para as pessoas que possuam intolerância à lactose do leite de origem animal e/ou alergia às proteínas da soja.Editora da Universidade Federal de Lavras2010-04-012015-04-30T13:35:42Z2015-04-30T13:35:42Z2015-04-30info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200019SOARES JUNIOR, M. S. et al. Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja. Ciência e Agrotecnologia, Lavras, v. 34, n. 2, p. 407-413, mar./abr. 2010.http://repositorio.ufla.br/jspui/handle/1/7188Ciência e Agrotecnologia v.34 n.2 2010reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASoares Junior, Manoel SoaresBassinello, Priscila ZaczukCaliari, MárcioVelasco, PolianaReis, Renata Cunha dosCarvalho, Webber Tavares deporinfo:eu-repo/semantics/openAccess2016-03-22T18:21:50Zoai:localhost:1/7188Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-03-22T18:21:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja Flavored drinks obtained from extracts of broken rice and brown rice |
title |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
spellingShingle |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja Soares Junior, Manoel Soares Oryza sativa L. Desenvolvimento de bebidas Físico-química Sensorial Drink development Physico-chemical Sensory |
title_short |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
title_full |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
title_fullStr |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
title_full_unstemmed |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
title_sort |
Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja |
author |
Soares Junior, Manoel Soares |
author_facet |
Soares Junior, Manoel Soares Bassinello, Priscila Zaczuk Caliari, Márcio Velasco, Poliana Reis, Renata Cunha dos Carvalho, Webber Tavares de |
author_role |
author |
author2 |
Bassinello, Priscila Zaczuk Caliari, Márcio Velasco, Poliana Reis, Renata Cunha dos Carvalho, Webber Tavares de |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Soares Junior, Manoel Soares Bassinello, Priscila Zaczuk Caliari, Márcio Velasco, Poliana Reis, Renata Cunha dos Carvalho, Webber Tavares de |
dc.subject.por.fl_str_mv |
Oryza sativa L. Desenvolvimento de bebidas Físico-química Sensorial Drink development Physico-chemical Sensory |
topic |
Oryza sativa L. Desenvolvimento de bebidas Físico-química Sensorial Drink development Physico-chemical Sensory |
description |
The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04-01 2015-04-30T13:35:42Z 2015-04-30T13:35:42Z 2015-04-30 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200019 SOARES JUNIOR, M. S. et al. Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja. Ciência e Agrotecnologia, Lavras, v. 34, n. 2, p. 407-413, mar./abr. 2010. http://repositorio.ufla.br/jspui/handle/1/7188 |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542010000200019 http://repositorio.ufla.br/jspui/handle/1/7188 |
identifier_str_mv |
SOARES JUNIOR, M. S. et al. Bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja. Ciência e Agrotecnologia, Lavras, v. 34, n. 2, p. 407-413, mar./abr. 2010. |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras |
publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.34 n.2 2010 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1784550201494601728 |