Características físico-químcas e sensoriais de bebidas a base de extrato de arroz com difrerentes concentrações de extrato hidrossolúvel de soja, adoçadas e saborizadas

Abstract

Due to its properties and its pleasant flavor the rice becomes an excellent product for use in developing new products, contributing for example to obtain drinks, making their sensory characteristics nicest consumer. Despite the numerous benefits, the acceptability of soymilk by consumers is low because it has an unpleasant taste characteristic beany. The industry has invested in improving the characteristics of the beverage produced from soybean extract by adding flavorings and fruit pulps . An alternative inserting the rice diet as the other products in addition to the improvement of soymilk beverages is the combination of these grains in the development of beverages. Thus, this study was conducted with the objective of developing a drink based on rice extract with different concentrations of aqueous extract of soy, sweetened and flavored to evaluate the physico-chemical and sensory characteristics. In the study four formulations of drinks in the ratio (rice: soybean) were developed, as follows: 1 ( 100:0 ) 2 ( 70:30 ) 3 ( 50:50 ) and 4 ( 30:70 ) were added after the sucrose and soluble chocolate powder formulations. The following analyzes were performed: acidity, moisture, pH, soluble solids, protein, ash, instrumental color and apparent viscosity. We also determined the intention of purchasing and acceptability of the beverage. As a result it was observed that the F2, F3 and F4 beverages showed higher levels of acidity, pH, soluble solids, protein, ash and lower moisture compared to F1 drink. The color of the drinks was also influenced with increasing concentrations of aqueous extract of soy making F2, F3 and F4 formulations with lighter staining in relation to F1 beverage made only from rice extract , the apparent viscosity also was increased proportional to the increase of soy extract in formulations with an F4 formulation that showed a higher apparent viscosity with 33.27 mPa.s In sensory evaluation samples showed no statistical difference ( p ≥ 0.05 ) in relation to attributes. The formulations studied showed acceptance percentages above 70 %, indicating that union rice and soybeans enabled the preparation of beverages suitable for insertion in the market sensorial characteristics, however it is suggested that future studies be conducted to tailor the formulations the quantity of sugar and flavors added .