Physicochemical models applied to a malt healthy-friendly soft drink production

• Autor(a) principal: Santos, Magno Fonseca
• Data de Publicação: 2024
• Outros Autores: de Paula, Solciaray Cardoso Soares Estefan, da Silva, Lucas Martins, Saraiva, Sérgio Henriques, Maradini Filho, Antonio Manoel, Teixeira, Luciano José Quintão
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Health Review
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BJHR/article/view/66336
• topic: malt health-friendly soft drink; central composite rotational design; physicochemical models; beverage production

The increasing demand for enzymatically hydrolyzed proteins, easily digestible carbohydrates, and nutritionally enriched beverages has propelled the popularity of malt-based health-friendly soft drinks (MHFSDs). Ensuring consistent quality, safety, and flavor underscores the significance of comprehending MHFSDs' physicochemical attributes. Through the application of central composite rotational design (CCRD), the impact of light and dark malt extract concentrations (LME and DME) and added sugar (AS) on these attributes was assessed. CCRD facilitated the creation of predictive mathematical models for pivotal physicochemical properties in MHFSDs, including pH, acidity, reducing sugar, total sugar, and color. These properties exert substantial influence on MHFSDs' overall quality and sensory characteristics. The reliability in understanding MHFSDs' physicochemical attributes is confirmed by high determination coefficients (pH=0.98, acidity=0.87, reducing sugar=1.00, total sugar=0.98, luminosity dimension=0.98, red-green dimension=0.76, yellow-blue dimension=0.64). The integration of CCRD and mathematical models provides a systematic, data-oriented strategy for formulating health-friendly soft drinks that fulfill desired benchmarks, presenting consumers with a more health-conscious and enjoyable beverage alternative.