Produção Nacional
Revisado por pares
Avaliação química e físico-química de bebidas de soja com frutas tropicais
2007; UNIVERSIDADE EST.PAULISTA JÚLIO DE MESQUITA FILHO; Volume: 18; Issue: 3 Linguagem: Inglês
ISSN
0103-4235
AutoresCyntia Rafaelle Amaral de Abreu, Anália Maria Pinheiro, Geraldo Arraes Maia, Joélia Marques de Carvalho, Paulo Henrique Machado de Sousa,
Tópico(s)Food, Nutrition, and Cultural Practices
ResumoThe market of non alcoholic beverage presents diversifi ed products that follow the trend of valuation of nutritional quality attributes. The beverages based on soybean extracts and tropical fruits are perfectly inserted in this context, since they succeed in associate the characteristics of fl avor and the vitamins present in the fruits with the phytochemicals present in soybean. With the objective of studying the composition of these products, chemical and physico-chemical parameters of eight samples of beverages based on soybean extract and tropical fruits such as pineapple and guava from several commercial brands were evaluated. It was also compared the composition of the soybean beverages with the addition of fruits with the soybean extract (soybean “milk”) with the purpose to detect the contribution of the fruit constituents to the fi nal product. The blend of soybean extract and tropical fruit juices conferred improved nutritional quality compared to the fruit juice and soybean extract isolated, mainly with regard to vitamin C content and phenolic compounds. On the other hand, the amounts of protein were higher in pure soya extract. The determined values of proteins varied 140% with the described in nutritional labeling of products. Every brand presented protein amounts lowers to values described in label
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