Development of soy-based beverages with papaya and mango pulps
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958 |
Resumo: | The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis. The addition of the pulps to SE did not affect the results (p < 0.05) of the chemical characterization compared to pure SE. The different proportions of pulp and sugar added to SE interfered only in the values for pH, moisture and total soluble solid. The results of the sensory analysis of preference showed that the most preferred papaya and mango flavors was the formulation containing 62.7% SE, 30% pulp, 7% sugar and 0.3% citrus pectin. The acceptance of the most preferred sample of each flavor represented in the scale used, that the judges 'liked' and / or 'liked a lot' the beverage. It was concluded with the chemical characterization that the addition of pulps to SE did not add nutritional qualities compared to pure SE. With the sensory analyses was possible to put in order the samples, and determine which was the most preferred by judges and quantify the attributes of the chosen sample. |
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Development of soy-based beverages with papaya and mango pulpssoy extractfruit pulps pectinchemical characterizationpreferenceacceptanceThe objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis. The addition of the pulps to SE did not affect the results (p < 0.05) of the chemical characterization compared to pure SE. The different proportions of pulp and sugar added to SE interfered only in the values for pH, moisture and total soluble solid. The results of the sensory analysis of preference showed that the most preferred papaya and mango flavors was the formulation containing 62.7% SE, 30% pulp, 7% sugar and 0.3% citrus pectin. The acceptance of the most preferred sample of each flavor represented in the scale used, that the judges 'liked' and / or 'liked a lot' the beverage. It was concluded with the chemical characterization that the addition of pulps to SE did not add nutritional qualities compared to pure SE. With the sensory analyses was possible to put in order the samples, and determine which was the most preferred by judges and quantify the attributes of the chosen sample. Universidade Estadual De Maringá2014-04-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/2195810.4025/actascitechnol.v36i2.21958Acta Scientiarum. Technology; Vol 36 No 2 (2014); 341-347Acta Scientiarum. Technology; v. 36 n. 2 (2014); 341-3471806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMengporhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958/12668http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958/751375142916Ribeiro, Geovana PivetaAndrade, Ana Paula Cristiane deDaniels, JulianoSeibel, Neusa Fátimainfo:eu-repo/semantics/openAccess2014-04-04T15:34:15Zoai:periodicos.uem.br/ojs:article/21958Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2014-04-04T15:34:15Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Development of soy-based beverages with papaya and mango pulps |
title |
Development of soy-based beverages with papaya and mango pulps |
spellingShingle |
Development of soy-based beverages with papaya and mango pulps Ribeiro, Geovana Piveta soy extract fruit pulps pectin chemical characterization preference acceptance |
title_short |
Development of soy-based beverages with papaya and mango pulps |
title_full |
Development of soy-based beverages with papaya and mango pulps |
title_fullStr |
Development of soy-based beverages with papaya and mango pulps |
title_full_unstemmed |
Development of soy-based beverages with papaya and mango pulps |
title_sort |
Development of soy-based beverages with papaya and mango pulps |
author |
Ribeiro, Geovana Piveta |
author_facet |
Ribeiro, Geovana Piveta Andrade, Ana Paula Cristiane de Daniels, Juliano Seibel, Neusa Fátima |
author_role |
author |
author2 |
Andrade, Ana Paula Cristiane de Daniels, Juliano Seibel, Neusa Fátima |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ribeiro, Geovana Piveta Andrade, Ana Paula Cristiane de Daniels, Juliano Seibel, Neusa Fátima |
dc.subject.por.fl_str_mv |
soy extract fruit pulps pectin chemical characterization preference acceptance |
topic |
soy extract fruit pulps pectin chemical characterization preference acceptance |
description |
The objective of this study was to elaborate and characterize Soy-Based Beverages (SBB) with papaya and mango flavors. Three formulations of each SBB were produced with soy extract (SE); papaya or mango pulp flavor; sugar and citrus pectin, in which were evaluated with chemical and sensory analysis. The addition of the pulps to SE did not affect the results (p < 0.05) of the chemical characterization compared to pure SE. The different proportions of pulp and sugar added to SE interfered only in the values for pH, moisture and total soluble solid. The results of the sensory analysis of preference showed that the most preferred papaya and mango flavors was the formulation containing 62.7% SE, 30% pulp, 7% sugar and 0.3% citrus pectin. The acceptance of the most preferred sample of each flavor represented in the scale used, that the judges 'liked' and / or 'liked a lot' the beverage. It was concluded with the chemical characterization that the addition of pulps to SE did not add nutritional qualities compared to pure SE. With the sensory analyses was possible to put in order the samples, and determine which was the most preferred by judges and quantify the attributes of the chosen sample. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958 10.4025/actascitechnol.v36i2.21958 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958 |
identifier_str_mv |
10.4025/actascitechnol.v36i2.21958 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958/12668 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/21958/751375142916 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 36 No 2 (2014); 341-347 Acta Scientiarum. Technology; v. 36 n. 2 (2014); 341-347 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315335445217280 |