Extrato de soja saborizado e aromatizado com canela

Abstract

The consumer demand for nutritious and functional foods that promote health benefits has increased in recent years. One of these products with functional appeal is soymilk, as this is rich in nutrients, especially protein, in addition to being a great source of calcium and help prevent diseases, such as cholesterol and tumors related to menopause hormones. However, undesirable sensory characteristics of soybean play a role in limiting their consumption. The acceptance of this product may increase with the combination of additives and other raw materials, to improve their sensory characteristics. Cinnamon shows up excellent alternative, as it has flavor and aroma which can help to improve the sensory properties of soy extract undesirable. Once this work was developed with the goal of developing a drink based soy extract and cinnamon in order to improve the sensory characteristics of soybean byproducts, as well as add to this the benefits of cinnamon. The samples were prepared according to literature procedures soybean extract. To this was added cinnamon sticks, in different forms of inclusion (adding cinnamon in the mash and infused with cinnamon) in the proportions 1:10 Cinnamon: soybeans. Determinations were carried out physico-chemical (ash, protein, moisture, pH, total soluble solids, titratable acidity and lipids) and sensory analysis. For this analysis we used 78 untrained panelists, acceptance testing was conducted with hedonic scale 1-9 (1 extremely dislike to 9 extremely like) and purchase intent with 5-point scale (1 definitely not buy and certainly 5 buy). The soymilk flavored with cinnamon, regardless of the method of addition of cinnamon, differed significantly (p ≥ 0.05) soymilk without cinnamon in pH, titratable acidity and moisture, though not significantly different with respect to protein and lipids. It was observed that the extract without soy cinnamon did not differ significantly (p ≥ 0.05) the soy extract macerated with cinnamon, when it determined soluble solids and ash, differing from soy extract with cinnamon, the infusion method. The soymilk with cinnamon differ (p ≥ 0.05) was analyzed total soluble solid, pH, moisture and ash, the other determinations showed no significant difference (p ≥ 0.05). In sensory analysis the sample prepared by infusion with cinnamon showed average 5.8 concerning liked slightly in the hedonic scale, greater preference (66.7%) and acceptance rate (64.1%), followed by sample with macerated cinnamon average 5 represented the hedonic scale as neither liked nor disliked, with preference of 24.3% and acceptance rate of 55.6% . The sample showed no cinnamon average of 4.7 percentage points less preferably (7.7%) and lowest acceptance rate (52.2 %). A mixture of soy extract and cinnamon did not alter the protein content of the soybean extract, remaining within the limits prescribed by the laws of at least 3%. The soy extract with cinnamon infusion had higher percentages of preference and acceptability than the other, but not yet accepted by most consumers, more studies should be performed.