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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
13/07/2015 |
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Data da última atualização: |
29/01/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FRIZON, C. N. T.; PERUSSELLO, C. A.; STURION, J. A.; FRACASSO, A. F.; HOFFMANN-RIBANI, R. |
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Afiliação: |
Cátia Nara Tobaldini Frizon, UFPR; Camila Augusto Perussello, Universidade de Parma; JOSE ALFREDO STURION, CNPF; Aline Francielle Fracasso, UFPR; Rosemary Hoffmann-Ribani, UFPR. |
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Título: |
Stability of beverages of yerba mate (Ilex paraguariensis) with soy. |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
Nutrition & Food Science, v. 45, n. 3, p. 467-478, 2015. |
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DOI: |
10.1108/NFS-09-2014-0085 |
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Idioma: |
Inglês |
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Conteúdo: |
Purpose: Forasmuch as the consumer's demand for food products that provide nutrition and health bene!ts has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking pro!t of the growing call for the consumption of antioxidant foods and bene!ts small-scale producers. Design/methodology/approach: Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted. Findings: The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively. Originality/value: Given the quanti!ed parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market. MenosPurpose: Forasmuch as the consumer's demand for food products that provide nutrition and health bene!ts has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking pro!t of the growing call for the consumption of antioxidant foods and bene!ts small-scale producers. Design/methodology/approach: Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted. Findings: The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constan... Mostrar Tudo |
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Palavras-Chave: |
Erva mate; Stability; Water-soluble soy extract. |
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Thesagro: |
Bebida; Espécie Nativa; Ilex Paraguariensis; Soja. |
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Thesaurus Nal: |
beverages; storage; yerba mate. |
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Categoria do assunto: |
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Marc: |
LEADER 02788naa a2200301 a 4500
001 2019661
005 2016-01-29
008 2015 bl uuuu u00u1 u #d
024 7 $a10.1108/NFS-09-2014-0085$2DOI
100 1 $aFRIZON, C. N. T.
245 $aStability of beverages of yerba mate (Ilex paraguariensis) with soy.$h[electronic resource]
260 $c2015
520 $aPurpose: Forasmuch as the consumer's demand for food products that provide nutrition and health bene!ts has considerably increased in the past decade, the authors decided to join two important Brazilian commodities in a high-nutrition drink: yerba mate (Ilex paraguariensis) is rich in several bioactive compounds, and soybean is a high-quality protein source. To optimize the design and maximize the acceptability of the beverage, the authors studied its stability during storage. The beverage developed allows enlarging of the potential market of yerba mate, taking pro!t of the growing call for the consumption of antioxidant foods and bene!ts small-scale producers. Design/methodology/approach: Twelve beverages were formulated with extract of yerba mate from leaves of planted (P) and native trees (N), both enriched with water-soluble soy extract (WSE). Among all formulations, two of them, which were sensorially preferred in a previous study, were selected to investigate their market potential. During the six months of storage, microbiological analyses were performed and the parameters acidity, viscosity, pH and rutin content were assessed. Sensorial tests of acceptability and purchase intent were also conducted. Findings: The drinks remained microbiologically adequate for consumption during six months of storage. High sensory acceptability and purchase intent scores were obtained for Beverage P. This drink resulted in smoother taste and presented a decrease in acidity and constant viscosity during the storage, while Beverage N had an increase in acidity and viscosity. The rutin loss at 120 days was 14.2 per cent for Drink P and 32.4 per cent for N, with a half-life of 423.6 and 185.3 days, respectively. Originality/value: Given the quanti!ed parameters, the beverage produced from leaves of planted trees (P) may be used as a novel high nutrition food suitable for the growing requirements of the yerba mate by-products market.
650 $abeverages
650 $astorage
650 $ayerba mate
650 $aBebida
650 $aEspécie Nativa
650 $aIlex Paraguariensis
650 $aSoja
653 $aErva mate
653 $aStability
653 $aWater-soluble soy extract
700 1 $aPERUSSELLO, C. A.
700 1 $aSTURION, J. A.
700 1 $aFRACASSO, A. F.
700 1 $aHOFFMANN-RIBANI, R.
773 $tNutrition & Food Science$gv. 45, n. 3, p. 467-478, 2015.
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| Registros recuperados : 180 | |
| 8. |  | STURION, J. A. Produção de sementes florestais melhoradas. In: GALVAO, A.P.M., org. Reflorestamento de propriedades rurais para fins produtivos e ambientais: um guia para acoes municipais e regionais. Brasilia: Embrapa Comunicacao para Transferencia de Tecnologia / Colombo: Embrapa Florestas, 2000. p. 71-75.| Biblioteca(s): Embrapa Florestas. |
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| 11. | | STURION, J. A. Producao de mudas de Mimosa scabrella Benth. In: SEMINÁRIO SOBRE ATUALIDADES E PERSPECTIVAS FLORESTAIS, 4., 1981, Curitiba. Bracatinga uma alternativa para reflorestamento: anais. Curitiba: EMBRAPA-URPFCS, 1981. p. 39-51. (EMBRAPA-URPFCS. Documentos, 5).| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 180 | |
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