<b>Development of soy-based beverages with papaya and mango pulps<b>
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....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2014-04-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/21958 |
| _version_ | 1818567687154958336 |
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| author | Geovana Piveta Ribeiro Ana Paula Cristiane de Andrade Juliano Daniels Neusa Fátima Seibel |
| author_facet | Geovana Piveta Ribeiro Ana Paula Cristiane de Andrade Juliano Daniels Neusa Fátima Seibel |
| author_sort | Geovana Piveta Ribeiro |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-14T06:26:35Z |
| format | Article |
| id | doaj.art-d908a4500fb647de8cc10a1bc2bcdc46 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-14T06:26:35Z |
| publishDate | 2014-04-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-d908a4500fb647de8cc10a1bc2bcdc462022-12-21T23:13:40ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642014-04-0136234134710.4025/actascitechnol.v36i2.2195810653<b>Development of soy-based beverages with papaya and mango pulps<b>Geovana Piveta Ribeiro0Ana Paula Cristiane de Andrade1Juliano Daniels2Neusa Fátima Seibel3Universidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáUniversidade Tecnológica Federal do ParanáThe 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.http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/21958soy extractfruit pulps pectinchemical characterizationpreferenceacceptance |
| spellingShingle | Geovana Piveta Ribeiro Ana Paula Cristiane de Andrade Juliano Daniels Neusa Fátima Seibel <b>Development of soy-based beverages with papaya and mango pulps<b> Acta Scientiarum: Technology soy extract fruit pulps pectin chemical characterization preference acceptance |
| title | <b>Development of soy-based beverages with papaya and mango pulps<b> |
| title_full | <b>Development of soy-based beverages with papaya and mango pulps<b> |
| title_fullStr | <b>Development of soy-based beverages with papaya and mango pulps<b> |
| title_full_unstemmed | <b>Development of soy-based beverages with papaya and mango pulps<b> |
| title_short | <b>Development of soy-based beverages with papaya and mango pulps<b> |
| title_sort | b development of soy based beverages with papaya and mango pulps b |
| topic | soy extract fruit pulps pectin chemical characterization preference acceptance |
| url | http://186.233.154.254/ojs/index.php/ActaSciTechnol/article/view/21958 |
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