Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design
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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
