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| Registros recuperados : 124 | |
| 19. |  | COSTA, F. J. O. G. da; LEIVAS, C. L.; GODOY, R. C. B. de; WASZCZYNSKYJ, N. Efeito da adição de farinha de pinhão nas características reológicas de massa para panificação. In: EVENTOS ARAUCÁRIA: PESQUISA, INOVAÇÃO E TECNOLOGIAS PARA SISTEMAS DE PRODUÇÃO, ERVA-MATE XXI: INOVAÇÃO E TECNOLOGIAS PARA O SETOR ERVATEIRO, 2020, Colombo. Anais. Colombo: Embrapa Florestas, 2021. p. 32. (Embrapa Florestas. Documentos, 344). Resumo.| Biblioteca(s): Embrapa Florestas. |
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| Registros recuperados : 124 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Soja. Para informações adicionais entre em contato com valeria.cardoso@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas; Embrapa Soja. |
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Data corrente: |
21/10/2013 |
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Data da última atualização: |
18/09/2015 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
GODOY, R. C. B. de; BATISTA, D. V. S.; AZEREDO, H. M. C. de; OLIVEIRA, L. A. de; BENASSI, V. de T.; MANDARINO, J. M. G. |
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Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; D. V. S. Batista, Federal University Of Reconcavo Baiano; HENRIETTE MONTEIRO C DE AZEREDO, SRI; LUCIANA ALVES DE OLIVEIRA, CNPMF; VERA DE TOLEDO BENASSI, CNPSO; JOSE MARCOS GONTIJO MANDARINO, CNPSO. |
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Título: |
Addition of passion fruit pulp as an alternative to enhance the flavor and nutritional value of a soybean beverage. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
In: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts. [S.l.]: Rogil, 2013. |
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Idioma: |
Inglês |
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Notas: |
Disponibilizado online mediante login e senha. |
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Conteúdo: |
From the economic and social point of view soymilk is a viable healthy alternative of beverages. It can be prepared by small farmers and communities due to low cost. The processing of extraction is relatively easy and it can be used in several segments such as meals in schools and programs to combat hunger and malnutrition. However, sensory characteristics such as the undesirable ?raw beans? flavor and particular dietary habits of the population are factors that affect the consumption of soymilk. Many studies regarding the low acceptance, such as changes in processing and use of additives or mixture with raw materials, have been carried out. The addition of passion fruit pulp could become an interesting option to improve the sensory properties of soy beverages. We prepared 10 formulations of soymilk, passion fruit pulp and sucrose through mixture design. The samples were evaluated by 50 consumers not accustomed to soybean beverages. They rated them for overall degree of liking using 9-point structured hedonic scales ranging from 1 (dislike extremely) to 9 (like extremely). The beverages prepared with the highest proportions of passion fruit pulp and soymilk had low acceptance. The preferred samples (acceptance above 7) had the following proportions: 57.5 to 60% passion fruit pulp, 17.5 to 20% sugar and 35 to 37.5% soymilk. The beverage was enriched with proteins (0.54 g.100g-1), vitamin C (8.4 mg.100g.-1) and isoflavones (2.36 g.100g-1). |
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Palavras-Chave: |
Bebida de soja; Bebida proteica; Passion fruit pulp; Polpa de maracujá; Proteic beverage. |
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Thesaurus NAL: |
soymilk. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02333nam a2200253 a 4500
001 1968945
005 2015-09-18
008 2013 bl uuuu u00u1 u #d
100 1 $aGODOY, R. C. B. de
245 $aAddition of passion fruit pulp as an alternative to enhance the flavor and nutritional value of a soybean beverage.$h[electronic resource]
260 $aIn: PANGBORN SENSORY SCIENCE SYMPOSIUM, 10., 2013, Rio de Janeiro. Abstracts. [S.l.]: Rogil$c2013
500 $aDisponibilizado online mediante login e senha.
520 $aFrom the economic and social point of view soymilk is a viable healthy alternative of beverages. It can be prepared by small farmers and communities due to low cost. The processing of extraction is relatively easy and it can be used in several segments such as meals in schools and programs to combat hunger and malnutrition. However, sensory characteristics such as the undesirable ?raw beans? flavor and particular dietary habits of the population are factors that affect the consumption of soymilk. Many studies regarding the low acceptance, such as changes in processing and use of additives or mixture with raw materials, have been carried out. The addition of passion fruit pulp could become an interesting option to improve the sensory properties of soy beverages. We prepared 10 formulations of soymilk, passion fruit pulp and sucrose through mixture design. The samples were evaluated by 50 consumers not accustomed to soybean beverages. They rated them for overall degree of liking using 9-point structured hedonic scales ranging from 1 (dislike extremely) to 9 (like extremely). The beverages prepared with the highest proportions of passion fruit pulp and soymilk had low acceptance. The preferred samples (acceptance above 7) had the following proportions: 57.5 to 60% passion fruit pulp, 17.5 to 20% sugar and 35 to 37.5% soymilk. The beverage was enriched with proteins (0.54 g.100g-1), vitamin C (8.4 mg.100g.-1) and isoflavones (2.36 g.100g-1).
650 $asoymilk
653 $aBebida de soja
653 $aBebida proteica
653 $aPassion fruit pulp
653 $aPolpa de maracujá
653 $aProteic beverage
700 1 $aBATISTA, D. V. S.
700 1 $aAZEREDO, H. M. C. de
700 1 $aOLIVEIRA, L. A. de
700 1 $aBENASSI, V. de T.
700 1 $aMANDARINO, J. M. G.
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