Desenvolvimento de doce de soja diet

Abstract

Whereas the functional food produces physiological effects when consumed as part of the usual diet, consumers are looking for tasty and nutritious combined with a healthy lifestyle. This study aimed to develop a sweet soy diet that provides benefits on the health of individuals, of which highlight the awareness of consumers to purchase healthier habits, with improvement in life expectancy. All stages of production of this product were performed observing the rules Good Manufacturing Practices. Tests were conducted to determine the percentage of soy protein to be added to sweet, defined three different concentrations (3%, 6%, 10%) protein isolated from soybean. To evaluate the quality and product safety parameters were microbiological for molds, yeasts and coagulase positive staphylococcus. Were analyzed for physico-chemical, which was determined in fat, protein, moisture and ash. To verify product acceptance was conducted market research and sensory analysis. All analyzes followed norms of current legislation. The results of microbiological and physico-chemical showed that all samples were within the standards set by law. In Compared with the conventional milk candy sweet soy diet was lower in fat (2.79% less) and higher percentage of protein (3.9% more). In Sensory analysis was found a good acceptance of the chosen product (3%). The technological development of sweet soy diet with innovative features, the As regards the presentation of the product to the consumer, was well accepted met the requirements conditions hygienic and sanitary, ensuring the health their consumers.