Bebida fermentada à base de extrato de soja e arroz saborizada

Abstract

Soy beverages and products containing soy in their formulation still face a lot of target public resistance due to have an astringent and herbaceous flavor and a distinctive odor of the oilseed. The industry has sought alternatives in an attempt to increase the consumption of such products already in the market drinks fermented soy, because the lactic fermentation produces compounds capable of reducing the unpleasant sensory aspects of soy. An alternative to this would be a replacement for a percentage of the soybean extract of rice extract. Rice is shown an alternative to soy-based foods, because it has smooth and slightly sweet flavor, which can contribute to the reduction of astringency characteristic of soy. The objective was to evaluate the effect of fermentation time and the replacement of soybean extract for rice extract under the technological and sensory characteristics of the brew soy. The rice extract was used in a proportion of 25 to 75% and the incubation time in hours, ranging from 4 to 12 hours, defined by a central composite design applicable to the response surface methodology to assess the effects of pH values soluble and initial and final lactic acid solid and apparent viscosity and sensory characteristics of fermented beverages. The results of the variables were treated by multiple regression analysis and used in the mathematical model of second order linear terms, quadratic and interaction, significant. It was observed that rice extract combined with the incubation time may result in a drink with a higher viscosity and a final product with the characteristic flavor of soybeans attenuated. Furthermore, the combination of both materials in suitable proportions shows the complementation of amino acids, protein good quality and excellent source of minerals. Fermented beverages have lactic acid concentration and pH values within the allowed by law, showing that technologically feasible.