Evaluation of Beverage Formulated with Extract and Hydrolysed Soy Meal

Abstract

Soy and its derivatives are considered, in food industry, functional foods, since their active reduces the risk to diseases and provide health benefits. The soybean meal,a byproduct of oil extraction, is a source of protein and it contains high amounts of essential amino acids. The use of enzymatic hydrolysate of soybean meal optimizes the functional properties of its protein, but it produces a bitter flavor due to the exposure of hydrophobic peptides. This work aimed to evaluate soy-based beverages and compare, by physical-chemical analysis and sensory, two formulations of soy-based drinks: A, which was produced with soy and water-soluble extract and B, which was produced with enzymatic hydrolysate of soybean meal. The hydrosoluble extract of soybeans and the soybean meal used were provided by the company COCAMAR®. The hydrolysate of soybean meal was produced employing the Alcalase® 2.4L at a concentration of 1 % protein/protein in a dispersion of 10 % (w/v). The formulation B showed higher protein and lower lipid contents. However, sensory analysis showed greater preference for formulation A, in a 5 % level of significance. The results indicate that the enzymatic hydrolysate of soybean meal has potential application in the production of soy-based beverages.