In:
Revista Principia - Divulgação Científica e Tecnológica do IFPB, Instituto Federal de Educacao, Ciencia e Tecnologia da Paraiba, Vol. 1, No. 52 ( 2020-11-09), p. 147-
Abstract:
〈 p class="Normal1" 〉 〈 span style="left: 118.11px; top: 975.316px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.725848);" 〉 The substitution of milk for plant extracts allows the industry to produce free lactose foods and milk proteins, 〈 /span 〉 〈 span style="left: 118.11px; top: 997.316px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.722913);" 〉 without losing the sensory quality, serving consumers in general and with dietary restrictions. Thus, this work 〈 /span 〉 〈 span style="left: 118.11px; top: 1019.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.712637);" 〉 aimed to obtain different dilutions of hidrosoluble sesame extract, to prepare drinks from them and to evaluate 〈 /span 〉 〈 span style="left: 118.11px; top: 1041.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.678322);" 〉 their quality. Three dilutions were chosen, with different proportions of sesame seeds and water (m/v) (1:2, 〈 /span 〉 〈 span style="left: 118.11px; top: 1063.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.66783);" 〉 1:3 and 1:4, for D1, D2 and D3, respectively) and three drink formulations (F1, F2 and F3) were developed. 〈 /span 〉 〈 span style="left: 118.11px; top: 1085.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.722482);" 〉 All physical chemical parameters, for three formulations, showed significant differences (p & lt; 0.05), mainly for 〈 /span 〉 〈 span style="left: 118.11px; top: 1107.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.711454);" 〉 carbohydrates (18.15 ± 0.05% for F1, 15.40 ± 0.02% for F2 and 14.12 ± 0.03% for F3), proteins (8.56 ± 0.03% 〈 /span 〉 〈 span style="left: 118.11px; top: 1129.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.704627);" 〉 for F1, 5.70 ± 0.02% for F2 and 4.84 ± 0.09% for F3) and lipids (15.60 ± 0.02% for F1 10.43 ± 0.01% for F2 and 〈 /span 〉 〈 span style="left: 118.11px; top: 1151.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.680811);" 〉 7.84 ± 0.07% 〈 /span 〉 〈 span style="left: 211.123px; top: 1151.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.720132);" 〉 for F3). All formulations meet the microbiological requirements applied by legislation. F1, F2 and 〈 /span 〉 〈 span style="left: 118.11px; top: 1173.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.669908);" 〉 F3 were sensorially similar, in statistical terms, but F1 was considered the best formulation, due to a better 〈 /span 〉 〈 span style="left: 118.11px; top: 1195.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.731056);" 〉 nutritional composition. We suggest that adjustments should be made to the pulp proportion formulations to 〈 /span 〉 〈 span style="left: 118.11px; top: 1217.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.719495);" 〉 improve the sensory acceptance of drinks 〈 /span 〉 . 〈 /p 〉
Type of Medium:
Online Resource
ISSN:
2447-9187
,
1517-0306
DOI:
10.18265/1517-0306a2020v1n52p147-156
Language:
Unknown
Publisher:
Instituto Federal de Educacao, Ciencia e Tecnologia da Paraiba
Publication Date:
2020
detail.hit.zdb_id:
2908097-6
