Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation

Abstract

0.05) were observed among the beverages, analyzing both the consumer preference frequency distribution of the products and the Internal Preference Mapping (IPM), it was possible to conclude that the beverage with 30% of Brazil nut milk reached the most adequate performance demonstrating the sensory benefits Brazil nuts brought to the product. Regarding proximate composition, it did not present a better performance in terms of nutritional value, except for the oil content. The soy and Brazil nut beverage presented visual stability and no phase separation despite the non-stability shown by Brazil nut beverage itself. When Brazil nut milk was added to soy beverage, the final product became whiter than soy beverage, which is appealing to consumers who normally search for a clearer soymilk. The soy and Brazil nut beverage processing can be considered an alternative to increase the use of Brazil nuts in the Brazilian diet.]]>

Chemical, Technological, and Sensory Properties of Wheat Grains (Triticum aestivum L) as Affected by Gaseous Ozonation

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Soymilk plain beverages: correlation between acceptability and physical and chemical characteristics

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Viabilidade Técnica e Econômica da Implantação de uma Agroindústria de Extrato Vegetal

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