Document Detail

Cassava starch as a stabilizer of soy-based beverages.
MedLine Citation:
PMID:  23144242     Owner:  NLM     Status:  In-Data-Review    
Soy-based beverages are presented as healthy food alternatives for human nutrition. Cassava (Manihot esculenta, Crantz) starch is relatively inexpensive, widely available in Brazil and is broadly used by the food industry due to its desired properties that result from pasting. The objective of this study was to develop soy-based beverages with good sensory quality using native cassava starch as a stabilizer and maintaining the nutritional value that makes this product a functional food. The developed formulations featured a range of cassava starch and soybean extract concentrations, which were tested in a 2(2) experimental design with three central points. The results of sensory analysis showed that the studied variables (cassava starch and soybean extract concentrations) did not have a significant effect with respect to a 5% probability level. When considering the apparent viscosity, on the other hand, the variables had a significant effect: the increase in soybean extract and cassava starch concentrations caused an increase in the viscosity of the final product. The profile of isoflavones in the tested formulations was similar to the profiles reported in other papers, with a predominance of the conjugated glycosides over the aglycone forms.
Northon Lee Drunkler; Rodrigo Santos Leite; José Marcos Gontijo Mandarino; Elza Iouko Ida; Ivo Mottin Demiate
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Food science and technology international = Ciencia y tecnología de los alimentos internacional     Volume:  18     ISSN:  1082-0132     ISO Abbreviation:  Food Sci Technol Int     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-11-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9889534     Medline TA:  Food Sci Technol Int     Country:  United States    
Other Details:
Languages:  eng     Pagination:  489-99     Citation Subset:  IM    
1Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Estadual de Ponta Grossa, Ponta Grossa, Brazil.
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