Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S0101-20612018000300413 |
Resumo: | Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface methodology was applied and the proposed for overall impression and purchase intention presented R2=0.891 and R2=0.966, respectively. The desirability index (d-value=0.92) showed that the best formulation should contain 46% carrageenan and 54% pectin in the formulation. The formulation manufactured with this combination of thickeners was tested and the overall impression was 7.11±1.09 (over a 9-point hedonic scale) and the purchase intention was 4.0±1.3 (over a 5-point hedonic scale), thus showing that the proposed models were predictive. |
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Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid designcarrageenancassava starchpectindesign of experimentsdesirability functiondairy foodsAbstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface methodology was applied and the proposed for overall impression and purchase intention presented R2=0.891 and R2=0.966, respectively. The desirability index (d-value=0.92) showed that the best formulation should contain 46% carrageenan and 54% pectin in the formulation. The formulation manufactured with this combination of thickeners was tested and the overall impression was 7.11±1.09 (over a 9-point hedonic scale) and the purchase intention was 4.0±1.3 (over a 5-point hedonic scale), thus showing that the proposed models were predictive.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300413Food Science and Technology v.38 n.3 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.07017info:eu-repo/semantics/openAccessOLIVEIRA,Dóris Faria deGRANATO,DanielBARANA,Ana Cláudiaeng2018-09-21T00:00:00Zoai:scielo:S0101-20612018000300413Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
title |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
spellingShingle |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design OLIVEIRA,Dóris Faria de carrageenan cassava starch pectin design of experiments desirability function dairy foods |
title_short |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
title_full |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
title_fullStr |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
title_full_unstemmed |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
title_sort |
Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design |
author |
OLIVEIRA,Dóris Faria de |
author_facet |
OLIVEIRA,Dóris Faria de GRANATO,Daniel BARANA,Ana Cláudia |
author_role |
author |
author2 |
GRANATO,Daniel BARANA,Ana Cláudia |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
OLIVEIRA,Dóris Faria de GRANATO,Daniel BARANA,Ana Cláudia |
dc.subject.por.fl_str_mv |
carrageenan cassava starch pectin design of experiments desirability function dairy foods |
topic |
carrageenan cassava starch pectin design of experiments desirability function dairy foods |
description |
Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface methodology was applied and the proposed for overall impression and purchase intention presented R2=0.891 and R2=0.966, respectively. The desirability index (d-value=0.92) showed that the best formulation should contain 46% carrageenan and 54% pectin in the formulation. The formulation manufactured with this combination of thickeners was tested and the overall impression was 7.11±1.09 (over a 9-point hedonic scale) and the purchase intention was 4.0±1.3 (over a 5-point hedonic scale), thus showing that the proposed models were predictive. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-01 |
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=S0101-20612018000300413 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300413 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.07017 |
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.38 n.3 2018 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 |
_version_ |
1752126322484707328 |