Caracterização de extratos de soja obtidos de grãos, farinha integral e isolado proteico visando a formulação e avaliação biologica (em coelhos) de bebida funcional a base de extrato de soja e polpa de pessegos / Characterization of soymilk obtained from soybean, whole soy flour and isolated soy protein, for the formulation and biological evaluation (in rabbits) of a functiolÍal beverage composed of soymilk and peaches pulp

Rosane da Silva Rodrigues

Beverages based on soymilk and fruit juice have been an excellent option for the utilization and introduction of soy in the human diet. To the consumers, besides nutritional and functional benefits attributed to the soy, the beverages must attend the expected sensorial characteristics, keeping the original constituents of the raw materiais. Soy extracts (soymilk) obtained from different raw materiais (soybeans, whole soy flour and isolated soy protein) were evaluated. The most sensorially accepted extract was used to elaborate a beverage based on soymilk and peaches pulp. The protein content was higher than the similar products in the market, preserving the maximum technological and sensory quality. The beverage was evaluated regarding its influence like functional food related to the cholesterol blood levels and growth of intestinal bifidobacteria, using rabbits as the experimental model. Extracts with 3% of protein were obtained from three different sources: soybeans (in a specific equipment), whole soy flour and isolated soy protein (for dissolution in water), and pasteurized at 74 + ou - 2 GRAUS. C for 15sec. The raw materiais and the respective extracts were different regarding the physical-chemical composition. It was observed that the saccharose. and oligosaccharides contents had lower losses in the extract originated from the flour comparatively to the one from the soybeans and the absence of oligosaccharides in the extract obtained from the isolated. The aminoacid profiles in the soybean and in the whole soy flour were similar and their amount was higher in the isolated soy protein. In the extract elaboration from the soybean a reduction of 15 and 11% of essential and non-essential aminoacid, respectively, was verified. Flour, isolated protein and soybean, in this order, showed a higher Isoflavones content and a reduction of 0.3, 4.9 and 8.1% in the total content in the extract. The fractions of beta-glucosides, malonyl-glucosides and aglycones changed from the relation 40:57:3, 28:65:7 and 16:83:1, respectively, in the raw materiais, to 62:28: 10, 76: 17:7 and 66:31:3, in the corresponding extracts. The extracts were also different according to the reological behavior. The viscosity was higher in soybean, flour and isolated extracts, in this order. The extracts obtained from the soybean and isolated soy protein had similar acceptance based on the evaluated attributes (color, aroma, flavor, texture and overall impression), overcoming the extract obtained from the whole soy flour. Considering the good acceptance and the physicalchemical and nutritional composition, the extract obtained from soybean was chosen to elaborate the beverage with peaches pulp. Eighteen beverages formulations made of soybean extract and peaches pulp, sugar and stabilizer, according to an complete factorial design (23 with 4 central points and 6 axial points) and surface response analysis were formulated. Pigment ("urucum"), peach aroma, citric acid and paraben preservatives were added, followed by pasteurization (80-85 DEGREE .C , 20sec). The independent variables soy protein (1.5 at 2.5%), stabilizer (0.12 at 0.16%) and sugar (8 at 12%) had significant effect (p

AUTOR(ES)

DATA DE PUBLICAÇÃO

RESUMO

ASSUNTO(S)

ACESSO AO ARTIGO

Documentos Relacionados