Elaboração e caracterização de bebida produzida à base de extrato hidrossolúvel de gergelim (Sesamum indicum) com polpa de cajá (Spondias mombin)
Authors: Da Silva José Ramon Afonso , Da Silveira Andressa Soares , Da Silveira Amanda Soares , Firmino Paulo De Tarso , Dos Santos Carlos Christiano Lima , Lima Poliana Sousa Epaminondas 
Published: November 2020

<p class="Normal1"><span style="left: 118.11px; top: 975.316px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.725848);">The substitution of milk for plant extracts allows the industry to produce free lactose foods and milk proteins, </span><span style="left: 118.11px; top: 997.316px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.722913);">without losing the sensory quality, serving consumers in general and with dietary restrictions. Thus, this work </span><span style="left: 118.11px; top: 1019.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.712637);">aimed to obtain different dilutions of hidrosoluble sesame extract, to prepare drinks from them and to evaluate </span><span style="left: 118.11px; top: 1041.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.678322);">their quality. Three dilutions were chosen, with different proportions of sesame seeds and water (m/v) (1:2, </span><span style="left: 118.11px; top: 1063.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.66783);">1:3 and 1:4, for D1, D2 and D3, respectively) and three drink formulations (F1, F2 and F3) were developed. </span><span style="left: 118.11px; top: 1085.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.722482);">All physical chemical parameters, for three formulations, showed significant differences (p &lt; 0.05), mainly for </span><span style="left: 118.11px; top: 1107.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.711454);">carbohydrates (18.15 ± 0.05% for F1, 15.40 ± 0.02% for F2 and 14.12 ± 0.03% for F3), proteins (8.56 ± 0.03% </span><span style="left: 118.11px; top: 1129.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.704627);">for F1, 5.70 ± 0.02% for F2 and 4.84 ± 0.09% for F3) and lipids (15.60 ± 0.02% for F1 10.43 ± 0.01% for F2 and </span><span style="left: 118.11px; top: 1151.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.680811);">7.84 ± 0.07% </span><span style="left: 211.123px; top: 1151.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.720132);">for F3). All formulations meet the microbiological requirements applied by legislation. F1, F2 and </span><span style="left: 118.11px; top: 1173.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.669908);">F3 were sensorially similar, in statistical terms, but F1 was considered the best formulation, due to a better </span><span style="left: 118.11px; top: 1195.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.731056);">nutritional composition. We suggest that adjustments should be made to the pulp proportion formulations to </span><span style="left: 118.11px; top: 1217.32px; font-size: 18.6162px; font-family: sans-serif; transform: scaleX(0.719495);">improve the sensory acceptance of drinks</span>.</p>