PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP

Authors

  • ROSANE SILVA RODRIGUES Universidade Federal de Pelotas
  • ROBERTO HERMINIO MORETTI Universidade Estadual de Campinas

DOI:

https://doi.org/10.5380/cep.v26i1.11797

Keywords:

BEBIDA PROTÉICA, SOJA, EXTRATO DE SOJA, PÊSSEGO.

Abstract

The objective of the present work was the physico-chemical characterization of a beverage elaborated with soymilk and peaches pulp, with soy protein content (2%) higher than the similar beverages found in the market. The results demonstrated that the beverage maintained all the constituents of the physic-chemical composition of the original raw material (protein and lipids soy contents and sugar, fibers and ascorbic acid from the fruit). The beverage showed great part of essential aminoacids, between 73 and 91% of the standard established by FAO, being that the fruit contributed to increase the non-essential aminoacids. The oligosaccharides and isoflavones remained in the beverage proportionally to soymilk and protein content and total isoflavones were higher than the similar beverages available at the market.

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Published

2008-07-18

How to Cite

RODRIGUES, R. S., & MORETTI, R. H. (2008). PHYSICO-CHEMICAL CHARACTERIZATION OF PROTEIC BEVERAGE ELABORATED WITH SOYMILK AND PEACHES PULP. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 26(1). https://doi.org/10.5380/cep.v26i1.11797

Issue

Vol. 26 No. 1 (2008)

Section

Artigos

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