Desenvolvimento de bebida à base de extrato de café e extrato de soja: elaboração, caracterização físico-química e avaliação sensorial

Abstract

The quality of the coffee is associated with several factors, among which the following stand out: the chemical composition of the grain, the genetic and environmental factors, the processing, the roasting and preparation of the infusion. The quality of coffee as a beverage is highly dependent on its flavor and aroma characteristics, thus determining its commercial value. The coffee extract is an intermediate product in the processing of the beans to obtain the soluble coffee. In order to extract the soluble fraction, the coffee bean is subjected to the selection, roasting and granulation processes, followed by the extraction process with water in extractor columns. This process determines some characteristics of the product as the soluble solids removed and the sensorial aspects. Soy and its derivatives are not yet part of the food habits of most Brazilians, due to lack of knowledge of their nutritional and functional aspects, or because they are not familiar with the products on the market. Soy extract (or "milk") is a nutritious and healthy beverage; when formulated with fruits and other flavors, is one of the most widely known and accepted soybean derivatives in the world. Due to the growing consumer demand for healthy products, as well as people with restricted intake of milk and milk products, the preparation of a coffee-based beverage and soy extract with adequate sensory characteristics would be an interesting alternative for consumers. Thus, the present work had the objective of developing three "coffee with milk" formulations, using soy extract and different amounts of coffee extract: the first formulation contained 2% coffee extract; the second, 3%; and the third, 4%. All formulations were added 6% sugar and 0.5% salt (NaCl) to enhance flavor. The formulated beverages were submitted to sensory acceptance analysis, and the formulation of soy extract with 3% of coffee extract obtained the highest acceptance rate (AI) of 70.4%. A physical-chemical characterization of the coffee extract, the soy extract and the final beverage was carried out, and its composition in minerals was also evaluated. The isoflavone profile was determined only in the final beverage formulation. The final beverage, lyophilized and later reconstituted in water, was subjected to a new sensorial analysis, reaching an AI of 77.8%. This indicates that the development of this new product has been successful, being a new option in the market for people with food restrictions, as well as for those who have chosen not to consume products of animal origin.