TY - DATA T1 - Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design PY - 2017/12/05 AU - Dóris Faria de OLIVEIRA AU - Daniel GRANATO AU - Ana Cláudia BARANA UR - https://scielo.figshare.com/articles/dataset/Development_and_optimization_of_a_mixed_beverage_made_of_whey_and_water-soluble_soybean_extract_flavored_with_chocolate_using_a_simplex-centroid_design/5668207 DO - 10.6084/m9.figshare.5668207.v1 L4 - https://ndownloader.figshare.com/files/9900805 L4 - https://ndownloader.figshare.com/files/9900808 L4 - https://ndownloader.figshare.com/files/9900811 L4 - https://ndownloader.figshare.com/files/9900817 L4 - https://ndownloader.figshare.com/files/9900820 L4 - https://ndownloader.figshare.com/files/9900826 KW - carrageenan KW - cassava starch KW - pectin KW - design of experiments KW - desirability function KW - dairy foods N2 - Abstract This study aimed to combine the nutritional advantages of whey and soybean by developing a type of chocolate beverage with water-soluble soybean extract dissolved in whey. Different concentrations of thickeners (carrageenan, pectin and starch – maximum level of 500 mg.100 mL-1) were tested by a simplex-centroid design. Several physicochemical, rheological, and sensory properties of the beverages were measured and a multi-response optimization was conducted aiming to obtain a whey and soybean beverage with increased overall sensory impression and maximum purchase intention. Beverages presented mean protein levels higher than 3.1 g.100 mL-1, a low content of lipids (< 2 g.100 mL-1) and total soluble solids ≥20 g.100 mL-1. Response surface methodology was applied and the proposed for overall impression and purchase intention presented R2=0.891 and R2=0.966, respectively. The desirability index (d-value=0.92) showed that the best formulation should contain 46% carrageenan and 54% pectin in the formulation. The formulation manufactured with this combination of thickeners was tested and the overall impression was 7.11±1.09 (over a 9-point hedonic scale) and the purchase intention was 4.0±1.3 (over a 5-point hedonic scale), thus showing that the proposed models were predictive. ER -