Open AccessElaboração e caracterização de bebida produzida à base de extrato hidrossolúvel de gergelim (Sesamum indicum) com polpa de cajá (Spondias mombin)
Author(s) -
José Ramon Afonso Da Silva,
Andressa Soares Da Silveira,
Amanda Soares Da Silveira,
Paulo De Tarso Firmino,
Carlos Christiano Lima dos Santos,
Poliana Sousa Epamidas Lima
Publication year - 2020
Publication title -
principia/revista principia
Language(s) - English
Resource type - Journals
eISSN - 2447-9187
pISSN - 1517-0306
DOI - 10.18265/1517-0306a2020v1n52p147-156
Subject(s) - mathematics , horticulture , traditional medicine , food science , chemistry , medicine , biology
The substitution of milk for plant extracts allows the industry to produce free lactose foods and milk proteins, without losing the sensory quality, serving consumers in general and with dietary restrictions. Thus, this work aimed to obtain different dilutions of hidrosoluble sesame extract, to prepare drinks from them and to evaluate their quality. Three dilutions were chosen, with different proportions of sesame seeds and water (m/v) (1:2, 1:3 and 1:4, for D1, D2 and D3, respectively) and three drink formulations (F1, F2 and F3) were developed. All physical chemical parameters, for three formulations, showed significant differences (p < 0.05), mainly for 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% 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 7.84 ± 0.07% for F3). All formulations meet the microbiological requirements applied by legislation. F1, F2 and F3 were sensorially similar, in statistical terms, but F1 was considered the best formulation, due to a better nutritional composition. We suggest that adjustments should be made to the pulp proportion formulations to improve the sensory acceptance of drinks .