Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

Detalhes bibliográficos
Autor(a) principal: PINTO,Daiane dos Santos
Data de Publicação: 2022
Outros Autores: SILVA,Sandra dos Santos, FIGUEIREDO,Raimundo Wilane de, MENEZES,Fernando Lima de, CASTRO,Janevane Silva de, PIMENTA,Antônia Torres Ávila, SANTOS,João Evangelista de Ávila dos, NASCIMENTO,Ronaldo Ferreira do, GABAN,Socorro Vanesca Frota
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100631
Resumo: Abstract The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.
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spelling Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial propertiesvegetable beveragecashew nutsbrown riceprunesAbstract The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100631Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28121info:eu-repo/semantics/openAccessPINTO,Daiane dos SantosSILVA,Sandra dos SantosFIGUEIREDO,Raimundo Wilane deMENEZES,Fernando Lima deCASTRO,Janevane Silva dePIMENTA,Antônia Torres ÁvilaSANTOS,João Evangelista de Ávila dosNASCIMENTO,Ronaldo Ferreira doGABAN,Socorro Vanesca Frotaeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100631Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
title Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
spellingShingle Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
PINTO,Daiane dos Santos
vegetable beverage
cashew nuts
brown rice
prunes
title_short Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
title_full Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
title_fullStr Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
title_full_unstemmed Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
title_sort Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
author PINTO,Daiane dos Santos
author_facet PINTO,Daiane dos Santos
SILVA,Sandra dos Santos
FIGUEIREDO,Raimundo Wilane de
MENEZES,Fernando Lima de
CASTRO,Janevane Silva de
PIMENTA,Antônia Torres Ávila
SANTOS,João Evangelista de Ávila dos
NASCIMENTO,Ronaldo Ferreira do
GABAN,Socorro Vanesca Frota
author_role author
author2 SILVA,Sandra dos Santos
FIGUEIREDO,Raimundo Wilane de
MENEZES,Fernando Lima de
CASTRO,Janevane Silva de
PIMENTA,Antônia Torres Ávila
SANTOS,João Evangelista de Ávila dos
NASCIMENTO,Ronaldo Ferreira do
GABAN,Socorro Vanesca Frota
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv PINTO,Daiane dos Santos
SILVA,Sandra dos Santos
FIGUEIREDO,Raimundo Wilane de
MENEZES,Fernando Lima de
CASTRO,Janevane Silva de
PIMENTA,Antônia Torres Ávila
SANTOS,João Evangelista de Ávila dos
NASCIMENTO,Ronaldo Ferreira do
GABAN,Socorro Vanesca Frota
dc.subject.por.fl_str_mv vegetable beverage
cashew nuts
brown rice
prunes
topic vegetable beverage
cashew nuts
brown rice
prunes
description Abstract The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had good acceptance with grades ranging from 6.14 to 7.23. Among formulations, F3 showed more promising from a functional and sensory point of view, since presented a higher content of oleic acid and antioxidant activity, and showed lower values for calories, lipids and viscosity compared to all other formulations. It was concluded that it was technically possible to develop an alternative vegetable beverage for those allergic to cow's milk, those with lactose intolerance, and people with obesity or cardiovascular and digestive problems.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100631
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100631
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28121
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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