Suspension Stability of Illinois Soybean Beverage

Priepke, P. E.; Wei, L. S.; Nelson, A. I.; Steinberg, M. P.

doi:10.1111/j.1365-2621.1980.tb02586.x

Cited by 30 publications

(49 citation statements)

References 2 publications

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“…The beverage stability was evaluated according to Priepke et al (1980) with modification: 300 mL of each sample was poured into a 400 mL long shape glass Beaker and kept in the refrigerator for seven days, and after this procedure phase separation was verified.…”

Section: Beverages Stabilitymentioning

confidence: 99%

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

Felberg¹,

Antoniassi²,

Deliza³

et al. 2009

Ciênc. Tecnol. Aliment.

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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.]]>

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Section: Beverages Stabilitymentioning

confidence: 99%

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

Felberg¹,

Antoniassi²,

Deliza³

et al. 2009

Ciênc. Tecnol. Aliment.

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“…In addition to soymilk, potential production of other vegetable milks was investigated in other oilseeds and legumes: Bambara groundnut [4] , chick peas, pigeon peas, black graw, mung beans, coconut, cowpeas [16] , lupin, peanuts, sunflower [3,5] . Recently, much attention has been directed toward exploring the utilization of oilseeds in general [10] and sesame seed in special [11] for new food uses on the basis of their functional properties.…”

Section: Introductionmentioning

confidence: 99%

Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)

Quasem¹,

Mazahreh²,

Abu-Alruz³

2009

American J. of Applied Sciences

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Problem statement: Decorticated sesame seed can supply us with nutritious, functional and healthy meals with relatively low cost. These properties make sesame a valuable source of protein and other nutrients to be utilized in imitated dairy products, which could be used for infant and adults with lactose intolerance as well as for vegetarian or others who like to eat dairy products free from cholesterol. Additionally, the production of sesame-based dairy products can overcome the problems that limit consumption of soy-based dairy products such as antinutritional factors, flavor and flatulence. The major challenges in developing dairy analogs from plant sources are: unacceptable flavor, low solids yield and low dispersion stability. Approach: The following factors were investigated to increase/optimize the sesame milk yield, dispersion stability and sensory acceptance: pretreatment of sesame seed with simple physical treatments (soaking in water, boiling, pressure cooking, steaming and combination treatments) and heat treatment of sesame milk (pasteurization or sterilization). Results: Heat treatments during all steps of processing proved to be the most important factor in determining the yield and quality of sesame milk. The best treatment was pasteurized sesame milk (75°C for 5 min) with 12% initial sesame seed concentration (previously dried at 170°C for 5 sec) and formulated with the addition of 2% sucrose. Conclusion: The developed procedure for sesame milk production resulted in high yield, excellent dispersion stability and good sensory acceptability.

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“…Esses resultados são semelhantes aos encontrados por Cruz et al (1983) Os resultados do índice de separação dos mingaus formulados após vários períodos (7, 14, 21 e 28 dias) de estocagem mostraram valor igual a 1,00. De acordo com Priepke et al (1980), o valor de 1,00 no índice de separação significa que não houve a separação de fases nos produtos estudados (bebidas de soja), o que indica uma excelente estabilidade coloidal. Portanto, concluiu-se que todos os mingaus formulados estudados no presente trabalho, tiveram excelente estabilidade coloidal aparente após 28 dias de estocagem, mostrando uma boa vida de prateleira, e que esta é um fator chave para o êxito desses produtos.…”

Section: Resultsunclassified

“…Foi determinado o índice de separação que representava a estabilidade coloidal aparente de mingau formulado após 7, 14, 21 e 28 dias de estocagem, respectivamente, usando-se método preconizado por Priepke et al (1980). A estocagem foi feita sob refrigeração a 15ºC.…”

Section: Methodsunclassified

Mingau de arroz e soja pronto para consumo

Wang

Cabral

Maia

et al. 1999

Pesq. agropec. bras.

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RESUMO -Com o objetivo de estudar um mingau pronto para consumo com boas características sensoriais e estabilidade coloidal aparente, foi preparada uma mistura de arroz e soja em diferentes proporções, considerando as seguintes etapas de processamento: decorticagem dos grãos de soja, branqueamento, desintegração e homogeneização do arroz e soja. Os mingaus formulados foram avaliados sensorialmente e analisados quanto à composição centesimal, mineral e índice de separação. Os mingaus formulados com 80:20, 70:30 e 60:40% de arroz:soja foram os de melhor aparência, sabor e textura. Entretanto, quando os mesmos foram aromatizados com baunilha, os mingaus com 30 e 40% de soja foram os preferidos, e quando com coco, apenas o mingau com 40% de soja foi o preferido pela equipe massal de provadores. Esses mingaus formulados apresentam excelente estabilidade coloidal aparente e boa composição em minerais.Termos para indexação: formulação de mingau, fortificação de mingau. RICE-SOYBEAN PORRIDGE READY FOR USEABSTRACT -A porridge ready for use with good sensory characteristics and apparent colloidal stability was investigated, using different proportions of rice and soybeans and following manufacture steps: soybean dehulling, blanching, desintegration and homogenization of rice and soybeans. The formulated porridges were subjected to sensory analysis and evaluated regarding their chemical centesimal composition, mineral content and separation index. The porridges containing 80:20, 70:30 and 60:40% rice:soybean had better appearance, flavor and texture. However, when flavored with vanilla, the porridges with 30 and 40% soybeans were more appreciated, and when flavored with coconut, only the porridge with 40% soybeans was the most appreciated by the consumer-type panelists. The above mentioned porridges presented excellent apparent colloidal stability and good mineral composition.

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Suspension Stability of Illinois Soybean Beverage

Cited by 30 publications

References 2 publications

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

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

Development of Vegetable Based Milk from Decorticated Sesame (Sesamum Indicum)

Mingau de arroz e soja pronto para consumo

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