Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
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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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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1752126332373827584 |