Elaboration of a water-soluble extract of soybean flavored with brazilian native fruits
DOI:
https://doi.org/10.17533/udea.vitae.v32n2a359892Keywords:
Bocaiuva,, genipapo, functional drinks, mineralsAbstract
Background: Studies have shown the functionality of soybeans, when is added fruits, especially brazilians native fruits. Objetive: The objective of the present work was to develop a drink based on water-soluble soybean extract flavored with two native fruits from Brazil: bocaiuva and genipapo. Methods: The experimental development was carried out in stages: obtaining soybean extract, adding bocaiuva pulp and genipapo, and physical, chemical and sensorial analyses. The extract was obtained from the soybean and water mixture in a proportion of 1: 2 and subsequent heat treatment. The physical and chemical analyses were acidity, pH, soluble solids, moisture, ashes, carbohydrates, proteins, lipids, fibers, sodium, potassium, calcium, iron, phosphorus, manganese. Sensory analysis of beverage acceptability was also performed. Results: The means found in the characterization of the beverages flavored with bocaiuva and genipapo were, respectively, acidity 0.26% and 0.51%, pH 6.6 and 5.7, soluble solids 4° Brix and 5° Brix, moisture 90.03% and 91.31%, proteins 2.66% and 3.56 %, lipids 2.13% and 1.09%, ash 0.23% and 0.20%, fibers 0.97% and 0.93%, carbohydrates 3.98% and 3.09%, minerals, in mg.100g-1, sodium 51.77 and 58.31, potassium 49.66 and 36.30, iron 3.21 and 7.55, manganese 2.44 and 19.03, phosphorus 21.17 and 10.12, and calcium 13.19 and 9.09. The beverages have received good sensory acceptance, with notes for attributes in the majority above 6. Conclusion: Drinks can be considered as food: of high protein content, of iron and of manganese, and can be considered of nutritive value.
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