Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
收藏Figshare2017-10-01 更新2026-04-29 收录
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https://figshare.com/articles/dataset/Development_and_optimization_of_a_mixed_beverage_made_of_whey_and_water-soluble_soybean_extract_flavored_with_chocolate_using_a_simplex-centroid_design/7185338
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Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (
创建时间：
2017-10-01
