bebidas saborizadas obtidas de extratos de quirera de arroz, de arroz integral e de soja flavored drinks obtained from extracts of broken rice and brown rice
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ID: 137760
2010
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Abstract
Conduziu-se este trabalho, com o objetivo de desenvolver bebidas elaboradas com extratos de quirera de arroz e de arroz integral e comparar as características químicas e sensoriais destas com bebida elaborada com extrato de soja. Utilizou-se um delineamento inteiramente casualisado, com três tratamentos (bebidas de extrato de quirera de arroz, extrato de arroz integral e extrato soja). As seguintes análises foram realizadas: umidade, cinzas, proteínas, lipídios, carboidratos totais, valor energético, cálcio, magnésio, cobre, manganês, ferro e zinco. Também determinou-se a aceitabilidade e a intenção de compra. A bebida elaborada com o extrato de soja contém maiores teores de cinzas, proteínas, lipídeos e minerais em relação ao extrato de quirera de arroz, que possui o maior teor de carboidratos e valor energético. Todas as bebidas obtiveram boa aceitação, com intenção de compra pela população entrevistada acima de 95%, sendo que mais de 99% dos provadores comprariam a bebida elaborada com o extrato de arroz integral (tratamento de maior aceitação). As bebidas elaboradas com extrato de arroz integral ou de quirera de arroz são uma alternativa viável para as pessoas que possuam intolerância à lactose do leite de origem animal e/ou alergia às proteínas da soja.
The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.
The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present animal milk lactose intolerance and/or soy protein allergy.
| Reference Key |
junior2010cinciabebidas
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| Authors | ;Manoel Soares Soares Junior;Priscila Zaczuk Bassinello;Márcio Caliari;Poliana Velasco;Renata Cunha dos Reis;Webber Tavares de Carvalho |
| Journal | information and software technology |
| Year | 2010 |
| DOI |
10.1590/S1413-70542010000200019
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| URL | |
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