Bebidas saborbizadas obtidas de extratos de quirera de arroz, arroz integral e de soja
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Data
2010-04
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Resumo
The aim of this work was to develop drinks based on extracts of broken rice and brown rice and to compare their chemical and
sensory characteristics with a drink made of soy extract. A totally randomized design was applied, with three treatments (broken rice
extract, brown rice extract and soy extract drinks). The following analyses were performed: moisture, ash, protein, lipids, total
carbohydrates, caloric value, calcium, magnesium, copper, manganese, iron and zinc, besides the determination of consumer acceptability
and buying intention. The soy-based drink has the highest ash, protein, lipids and mineral contents when compared to broken rice
extract, which in turn has the highest carbohydrate content and energetic value. All drinks had a good acceptance, with a positive
buying intention of more than 95% of interviewed population, and 99% of these tasters would buy the drink made with whole rice
extract (the most accepted treatment). The rice extract (whole or broken)-based drinks are a viable option for people who present
animal milk lactose intolerance and/or soy protein allergy.
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Oryza sativa L., Físico-química, Desenvolvimento de bebidas, Sensoria, Oryza sativa L., Drink development, Physico-chemical, Sensory
Citação
SOARES JÚNIOR, Manoel Soares; BASSINELLO, Priscila Zaczuk; CALIARI, Márcio; VELASCO, Poliana; REIS, Renata Cunha; CARVALHO, Webber Tavares de. Bebidas saborbizadas obtidas de extratos de quirera de arroz, arroz integral e de soja. Ciência e Agrotecnologia, Lavras, v. 34, n. 2, p. 407-413, mar./abr. 2010.