Bebida saborizada elaborada con leche de soya parcialmente hidrolizada
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Date
2008
Metadata
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Flavored beverage made with partially hydrolyzated soymilkAbstract
Mediante la acción de la papaína se puede obtener un hidrolizado parcial de la leche de soya en la que se superan algunas deficiencias organolépticas inherentes al frijol de soya o al proceso de obtención de la misma, aún así para su consumo debe ofrecerse bajo la forma de una bebida saborizada. Para formular dicha bebida se emplearon cuatro saborizantes: cocoa micropulverizada (CHC), sabor chocolate microencapsulado en polvo (CHP), sabor chocolate líquido (CHL) y sabor café microencapsulado en polvo (SCP); como endulzantes se emplearon azúcar, aspartame y una mezcla 50 % de aspartame + acesulfame. Se tomaron como variables independientes la cantidad de saborizantes y la de edulcorantes que se combinaron según sendos planes factoriales 22 con punto central. La variable de respuesta fue la calidad organoléptica. De cada variante con azúcar se hizo una versión hipocalórica con aspartame más acesulfame. Se formularon ocho variantes de las que en paneles de aceptación por la población, dos obtuvieron la calificación de “Me gusta mucho” y el resto de “Me gusta”.A soymilk partial hidrolyzate may be produced by the use of papain in which some of the organoleptic deficiencys due to the soybean by itself or to the production process are exceled, but even though it should be brought to the population as a flavored beverage, whose formulation is the objective of this research. To formulate such a beverage four flavorings were employed: micropulverized cocoa (CHC), powdered microencapsulated chocolate flavor (CHP), liquid chocolate flavor (CHL), powdered microencapsulated coffee flavor (SCP); as sweeteners, sugar and a 50 % mixture of aspartame and acesulfame were used. The independet variables were the quantities of flavoring and of sweetener wich were combined according to 22 factorial plans with central point. Organoleptic quality was the response variable. From each sugar sweetened formula it was made an hypochaloric variant with aspartame and acesulfame. As a whole eight variants were formulated wich in population acceptance tests two of them got the assessment of “I like it very much” and the rest of them of “I like it”.
Journal
Ciencia y Tecnología de AlimentosVolume
18Issue/Article Nr
1Collections
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc/3.0/