Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Oliveira, Dóris Faria de; Granato, Daniel; Barana, Ana Cláudia

doi:10.1590/1678-457x.07017

Cited by 9 publications

(9 citation statements)

References 39 publications

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“…The use of stabilizers in the manufacture of dairy beverages is recommended in order to ensure their rheological properties, including texture, viscosity, and firmness (Lee & Lucey, ). This fact, reflecting the lower solids content of whey compared to that of milk, justifies the addition of xanthan gum to all formulations in the same amount (1%), as also reported elsewhere (Lee & Lucey, ; Oliveira, Granato, & Barana, ; Silveira et al, ). Despite this addition, the use of different proportions of whey, açaí pulp, and hydrolysate collagen had a significant influence on beverage viscosity ( p < .05).…”

Section: Resultssupporting

confidence: 82%

“…indicated that the testers might buy/perhaps not buy the produced formulations. Oliveira et al (2018) found similar values regarding this parameter for mixed beverages made from whey and water-soluble…”

Section: Sensory Analysissupporting

confidence: 52%

“…In relation to purchase intention, the average results (2.54–3.14) indicated that the testers might buy/perhaps not buy the produced formulations. Oliveira et al () found similar values regarding this parameter for mixed beverages made from whey and water‐soluble soybean extract flavored with chocolate. These results indicate that further studies must be conducted to improve the sensorial characteristics of the beverages, that is, involving different proportions of whey, açaí pulp and collagen, or with the addition of other ingredients.…”

Section: Resultsmentioning

confidence: 77%

“…The latter authors also reported flavor (4–6) and aroma (5–7) scores similar to those of the present study. In contrast, Oliveira et al’s () sensory analysis of chocolate beverages containing water‐soluble soybean extract dissolved in whey produced higher scores, ranging from 7.1 to 7.8.…”

Section: Resultsmentioning

confidence: 84%

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Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Rigoto

Ribeiro

Stevanato

et al. 2018

J Food Process Engineering

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The aim of this study was to evaluate the effect of hydrolysate collagen (HC), cheese whey (CW), and açaí pulp (AP) content on the characteristics of probiotic dairy beverages. Higher levels of CW and AP decreased beverage ash and protein content, and increased lipid and carbohydrate content and energy values. HC and AP positively affected the viscosity of the formulations, which exhibited pseudoplastic behavior. In terms of quality parameters, higher levels of CW and AP increased both the syneresis (2.56–5.74%) and sedimentation index values (1.80–1.87%) of the formulations. The beverages presented adequate stability of physicochemical and microbiological parameters during 28 days storage. Formulations containing average levels of CW (22.5%), AP (30%), and HC (1.0%) achieved the best results regarding sensory analysis, with acceptability index values above 70% for most parameters. Practical applications Demand for probiotic foods is currently increasing due to their potential health benefits. Although the utilization of cheese whey in dairy beverage development is a challenge to the food industry because of the viscosity of the final product, this situation can be improved via the use of selected ingredients. Açaí pulp, hydrolyzed collagen, and cheese whey, when used in the production of probiotic dairy beverages, offer to the market a new functional product of adequate quality and acceptability.

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Section: Resultssupporting

confidence: 82%

Section: Sensory Analysissupporting

confidence: 52%

Section: Resultsmentioning

confidence: 77%

Section: Resultsmentioning

confidence: 84%

See 2 more Smart Citations

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Rigoto

Ribeiro

Stevanato

et al. 2018

J Food Process Engineering

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“…In milk-based beverages, the most frequent applications of MDs aim to improve the rheological, functional, sensory, and antioxidant properties of yogurts and fermented beverages based on milk. Probiotic products were most frequently evaluated, such as yogurt [46,48,49], fermented milk [51], and chocolate beverages [47]. Furthermore, other conventional products, such as yogurt [44,50,55] and dairy drink [57] formulation; yogurt [53] and milk chocolate [45] diet or light; fermented milk [52,56] and soy milk-based beverage [54] have been reported.…”

Section: Application Of Mixture Design In Beveragementioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

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Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach

2021

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Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Cited by 9 publications

References 39 publications

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Effect of açaí pulp, cheese whey, and hydrolysate collagen on the characteristics of dairy beverages containing probiotic bacteria

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Stabilization of whey-based pina colada beverage by mixed Iranian native gums: a mixture design approach

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