Nutritional and sensorial evaluation of soybean milk
Keywords:
Protein-Energy Malnutrition, Soybean Proteins, Soy FoodsAbstract
This is an experimental study to develop a soybean extract with the addition of aroma and flavor with an industry byproduct and to evaluate its protein quality through a biological essay with laboratory rats, as well as to evaluate the sensorial perception of the product. After the extract was produced, biological essays were carried out to determine its real digestibility, its Protein Efficiency Ratio (PER), Net Protein Ratio (NPR) and Net Protein Utilization (NPU). For the sensorial evaluation soybean milk was sweetened and flavored with strawberry essence. The acceptability test was carried out with untrained people: children in a local state school. The results of NPR and NPU were similar to those found in the literature. The results of the digestibility of the soybean milk were similar to those of casein.Downloads
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Published
2006-04-01
How to Cite
1.
Monteiro MRP, Martino HSD. Nutritional and sensorial evaluation of soybean milk. REME Rev Min Enferm. [Internet]. 2006 Apr. 1 [cited 2024 Jul. 17];10(2). Available from: https://periodicos.ufmg.br/index.php/reme/article/view/50767
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Research