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Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts

2020; Elsevier BV; Volume: 21; Linguagem: Inglês

10.1016/j.ijgfs.2020.100228

1878-4518

Mariana Luciene Santos Barbosa, Ernandes Rodrigues de Alencar, Eliana dos Santos Leandro, Rafael Mesquita Borges, Márcio Antônio Mendonça, Wallas Felippe de Souza Ferreira,

Sensory Analysis and Statistical Methods

The objective of this study was to elaborate mixed formulations of fermented beverages made with different combinations of soybean hydrosoluble extract (SHE) and Brazil nut hydrosoluble extract (BNHE) and to evaluate their chemical composition and technological properties. The following formulations were produced: (i) 100% SHE, (ii) 75% SHE + 25% BNHE, (iii) 50% SHE + 50% BNHE, (iv) 25% SHE + 75% BNHE and (v) 100% BHNE. All formulations were inoculated with lactic acid bacteria. The analyzed variables included fermentation, syneresis, chemical composition, and color of the beverages. The greatest pH variation was observed in the beverage formulated with 75.0% SHE and 25.0% BNHE. The formulation elaborated with a higher percentage of SHE presented lower lipid content but showed higher sodium content. The formulation containing 75.0% SHE and 25.0% BNHE proved to be the most viable since it presented the best technological properties.