Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent

Abstract

The consumption of soybean has been associated with beneficial effects on the state of human health. By associating mango and ginger with the water soluble soybean extract, a beverage endowed with good sensory qualities and good nutritional value is obtained. The objective of this work was to promote soybean as a healthy food among adolescent and adult patients of an university hospital by inviting them to sensory trials of a drink formulated with water soluble soybean extract, mango pulp and ginger extract. Other objectives were to establish the nutritional facts concerning this drink and survey the consumption intention of subjects. Two groups, each with 125 individuals, one consisting of adolescents and one consisting of adults, took part in this study by filling in a questionnaire. The results revealed that the beverage showed higher nutritional value than pure water soluble soybean extract, that it was more appreciated by adolescents than adults, and that its future consumption intention was higher among teenagers.Keywords: Juices; Soybeans; Fruit; Mangifera; Ginger. ResumoAvaliação sensorial de bebida de soja, manga e gengibre como uma maneira de divulgar preparações saudáveis para adolescentes e adultos num hospital universitário O consumo da soja tem sido associado a efeitos benéficos ao estado de saúde humano. A manga e o gengibre, ao serem associados ao extrato hidrossolúvel de soja, contribuem para a obtenção de bebida de boa qualidade sensorial e bom valor nutricional. O objetivo deste trabalho foi divulgar a soja como alimento saudável para pacientes, adolescentes e adultos de um hospital universitário, por meio de realização de provas sensoriais de uma bebida formulada com extrato hidrossolúvel de soja, polpa de manga e extrato de gengibre. Outros objetivos foram estabelecer a informação nutricional desta bebida e pesquisar a intenção de consumo pelos participantes. Dois grupos com 125 indivíduos cada, um de adolescentes e outro de adultos, participaram deste trabalho respondendo a um questionário. Os resultados mostraram que esta bebida apresentou valor nutricional superior ao do extrato hidrossolúvel de soja puro, agradou mais aos adolescentes que aos adultos e obteve maior intenção de consumo futuro entre os integrantes do primeiro grupo que entre os do segundo.Descritores: Sucos; Feijão de soja; Frutas; Mangifera; Gengibre. Soybean, mango and ginger beverage: nutritional information, sensory evaluation and consumption intent ResumenEvaluación sensorial de la bebida de soja, mango y jengibre: una forma de promover prestacionar saludables para adolescentes y adultos en un hospital universitarioEl consumo de soja se ha asociado con efectos beneficiosos sobre la salud humana. El mango y el jengibre al ser asociados con el extracto hidrosoluble de soja, contribuyen a obtener unabebida de buena calidad sensorial y buen valor nutritivo. El objetivo de este estudio fue promover la soja como alimento saludable para pacientes, adolescentes y adultos de un hospital universitario, mediante la real...

Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

“…Ginger has also been formulated in various functional beverages in the form of blends with different spices, herbs, fruits, and other food ingredients. A soybean, ginger, and mango-based functional drink was developed to effectively exploit the nutritional and functional values of these ingredients, which were consequently attributed with feasible sensorial properties and overall acceptability [127]. An optimum formulation (v/v) was furnished for a functional beverage utilizing ginger extract (15.1%), tamarind extract (9.9%), turmeric extract (5.0%), sugar solution (40%), and water (30%).…”