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| Felberg,Ilana; Antoniassi,Rosemar; Deliza,Rosires; Freitas,Sidinea Cordeiro de; Modesta,Regina Celia Della. |
| Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soymilk; Brazil nut; Beverages; Processing; Evaluation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300024 |
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