Resumo: Apesar das qualidades nutricionais e funcionais, a soja ainda não é bem aceita pela população brasileira, devido ao seu sabor e odor característicos. Por isso, este trabalho propôs-se à obtenção de um leite de soja acrescido de suco concentrado de graviola, que provenha melhor aceitabilidade sensorial, associada a benefícios nutracêuticos atribuídos a soja. Através da Metodologia de Superfície de Resposta otimizou-se a formulação da bebida proposta tendo como variáveis independentes as concentrações de proteína do extrato hidrossolúvel de soja (EHS) e de ácido cítrico de suco concentrado de graviola, para os parâmetros sensoriais: aparência, odor, sabor e impressão global, como variáveis dependentes, além de atitude de compra. A melhor formulação obtida através do método do gradiente, para as 5 respostas estudadas, resultou em uma bebida com alto teor de ácido cítrico (0,975 g de ácido cítrico/ 100 mL) e baixo teor protéico (0,5 g de proteína de soja/100 mL). Estes números evidenciam a contribuição da adição do suco de fruta ao leite de soja, na redução dos problemas sensoriais de amargor e adstringência e conseqüentemente, na melhora da aceitação da bebida proposta por este projeto. / Abstract: In spite of the nutritional and functional qualities, the soy is not still well accepts for the Brazilian population, due to its flavor and characteristic odor. Therefore, this work intended to make a soymilk added of soursop concentrated juice, with better sensorial acceptability, associated to nutraceuticals benefits attributed to soy. Through an appropriate experimental program, the Response Surface Methodology was applied as form of reaching the optimization of the formulation of the proposed drink, having as independent variables, the protein concentration of the aqueous soy extract and the citric acid concentration of the the soursop concentrated juice. It allows obtaining answers to 5 parameters: appearance, odor, flavor, global impression and purchase attitude. The great formulation results in a drink with larger citric acid levels and smaller levels of soy protein. The data obtained by the gradient method for the 5 studied answers presented 0,5g of soy protein /100 mL and 0,975g of citric acid /100 mL. These numbers evidence the contribution of the fruit juice added on the soy milk, to reduce the sensorial problems of bitterness and adstringency and consequently the improvement of the acceptability of this drink. / Orientador: José Paschoal Batistuti / Coorientador: Elizeu Antonio Rossi / Banca: Eliane Maria Ravasi Stéfano Simionato / Banca: Daniela Cardoso Umbelino Cavallini / Mestre

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Call number: LD2668 .T4 1986 H664 / Master of Science / Human Nutrition

Thesis (Ph. D.)--Victoria University (Melbourne, Vic.), 2007. / Includes bibliographical references.

Made available in DSpace on 2014-06-11T19:23:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-10-24Bitstream added on 2014-06-13T20:30:10Z : No. of bitstreams: 1 mercaldi_jc_me_arafcf.pdf: 436813 bytes, checksum: 72e4d2de23064fb127a576a862acea4c (MD5) / Universidade Estadual Paulista (UNESP) / Apesar das qualidades nutricionais e funcionais, a soja ainda não é bem aceita pela população brasileira, devido ao seu sabor e odor característicos. Por isso, este trabalho propôs-se à obtenção de um leite de soja acrescido de suco concentrado de graviola, que provenha melhor aceitabilidade sensorial, associada a benefícios nutracêuticos atribuídos a soja. Através da Metodologia de Superfície de Resposta otimizou-se a formulação da bebida proposta tendo como variáveis independentes as concentrações de proteína do extrato hidrossolúvel de soja (EHS) e de ácido cítrico de suco concentrado de graviola, para os parâmetros sensoriais: aparência, odor, sabor e impressão global, como variáveis dependentes, além de atitude de compra. A melhor formulação obtida através do método do gradiente, para as 5 respostas estudadas, resultou em uma bebida com alto teor de ácido cítrico (0,975 g de ácido cítrico/ 100 mL) e baixo teor protéico (0,5 g de proteína de soja/100 mL). Estes números evidenciam a contribuição da adição do suco de fruta ao leite de soja, na redução dos problemas sensoriais de amargor e adstringência e conseqüentemente, na melhora da aceitação da bebida proposta por este projeto. / In spite of the nutritional and functional qualities, the soy is not still well accepts for the Brazilian population, due to its flavor and characteristic odor. Therefore, this work intended to make a soymilk added of soursop concentrated juice, with better sensorial acceptability, associated to nutraceuticals benefits attributed to soy. Through an appropriate experimental program, the Response Surface Methodology was applied as form of reaching the optimization of the formulation of the proposed drink, having as independent variables, the protein concentration of the aqueous soy extract and the citric acid concentration of the the soursop concentrated juice. It allows obtaining answers to 5 parameters: appearance, odor, flavor, global impression and purchase attitude. The great formulation results in a drink with larger citric acid levels and smaller levels of soy protein. The data obtained by the gradient method for the 5 studied answers presented 0,5g of soy protein /100 mL and 0,975g of citric acid /100 mL. These numbers evidence the contribution of the fruit juice added on the soy milk, to reduce the sensorial problems of bitterness and adstringency and consequently the improvement of the acceptability of this drink.

by Lye, Eugene, Ma Chun Fu, Siu Pui Pui. / Thesis (M.B.A.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 133-134). / Questionnaires in Chinese. / ABSTRACT --- p.ii / TABLE OF CONTENTS --- p.iii / LIST OF TABLES & FIGURES --- p.vi / ACKNOWLEDGEMENTS --- p.viii / CHAPTER / Chapter I. --- INTRODUCTION --- p.1 / Emerging market --- p.1 / Issues --- p.2 / Chapter II. --- THE COMPANY --- p.4 / History --- p.4 / Management Structure --- p.5 / Board of Directors --- p.5 / Innovation & Growth --- p.8 / Diversification --- p.11 / Global Expansion --- p.12 / Organizational Structure --- p.14 / Products --- p.15 / Quality Control --- p.15 / Financial Information --- p.16 / Chapter III. --- SWOT ANALYSIS --- p.18 / Strengths --- p.18 / Weaknesses --- p.18 / Opportunities --- p.19 / Threats --- p.19 / Chapter IV. --- MARKETING STRATEGY IN THE PRC --- p.21 / Product Offering --- p.21 / Product Positioning --- p.22 / Packaging Strategy --- p.23 / Distribution Strategy --- p.23 / Pricing Strategy --- p.24 / Promotion Strategy --- p.24 / Chapter V. --- LITERATURE REVIEW --- p.26 / The Branding Revolution in China --- p.26 / Beverage Brand Study --- p.29 / Categories of Beverage Consumers --- p.31 / Intention of Brand Equity --- p.32 / Extension of Brand Equity --- p.33 / Summary of Findings --- p.34 / A Case Study of New Brand Launch --- p.35 / Chapter VI. --- MARKET OVERVIEW OF CHINA BEVERAGE MARKET --- p.39 / Market Size --- p.40 / Consumer Behaviors --- p.41 / The Dairy Product Market --- p.42 / Overview --- p.42 / The Customers --- p.43 / The Industry --- p.43 / The Juice Market --- p.44 / Overview --- p.44 / The Customers --- p.44 / The Industry --- p.45 / The Soybean Milk Market --- p.45 / Overview --- p.45 / The Customers --- p.46 / The Industry --- p.46 / Chapter VII. --- THE BEVERAGE MARKET IN GUANGZHOU --- p.48 / Yogurt Drink Market in Guangzhou --- p.48 / Product Usage and Packaging --- p.48 / Consumer Psychology --- p.48 / Competitive Information --- p.49 / Packaged Milk Market in Guangzhou --- p.50 / Product Usage --- p.50 / Consumer Psychology --- p.50 / Competitive Information: --- p.51 / Juice Market in Guangzhou --- p.51 / Product Usage and Packaging --- p.51 / Consumer Psychology --- p.52 / Competitive Information --- p.52 / Soybean Milk Market in Guangzhou --- p.53 / Product Usage and Package --- p.53 / Consumer Psychology --- p.53 / Competitive Information --- p.53 / Chapter VIII. --- METHODOLOGY --- p.54 / Research Objective --- p.54 / Research Methodology for Focus Group --- p.54 / Research Methodology for Survey --- p.55 / Limitations & Constraints --- p.57 / Chapter IX. --- FINDINGS AND ANALYSIS --- p.59 / Focus Group Research Findings & Analysis --- p.59 / Survey Findings & Analysis --- p.65 / Analysis of Brand Recognition --- p.67 / Analysis of Brand Extension & Association --- p.68 / Analysis of Attributes for Children Beverages --- p.70 / Analysis of Packaging Issues --- p.71 / Analysis of Toys Placement --- p.78 / Analysis of Taste Preference --- p.79 / Analysis of Brand Preference --- p.80 / Analysis of 19-25 year old Female Segment --- p.83 / Chapter X. --- RECOMMENDATIONS --- p.85 / Strengths --- p.85 / Weaknesses --- p.87 / Opportunities --- p.90 / Threats --- p.93 / APPENDIX --- p.98 / BIBLIOGRAPHY --- p.133

The current study attempts to improve the texture properties of a fermented product containing soymilk and milk. Preferred Attribute Elicitation (PAE) was examined as a novel sensory methodology for extracting important attributes influencing consumer liking. This method was applied on commercial yogurt products, and it was determined that texture was important to consumer acceptance, and that texture attributes such as graininess and runny texture were detrimental to consumer liking. Outcomes of the PAE method were compared to those obtained from a conventional trained panel method. It was determined that the PAE method was able to characterize the product textures in a meaningful way, resulting in a product map that closely resembled that obtained by the trained panel method. A mixed protein network was then generated, and simultaneous gelation of both soy and dairy proteins lead to an improved gel structure as compared to gelation of either soy or dairy proteins alone in the mixed system. In addition, it was determined that the presence of homogenized fat globules in the network resulted in fermented products with increased mouthcoating and thickness, particularly when cream was homogenized with dairy milk, with or without soymilk in the mix. It was noted that the order of homogenization (cream with either soymilk, milk alone or with the mix) affected the size and number of aggregates as well as number of interconnecting strands. Additionally, aggregation of milk proteins before soy proteins generated gels with higher slipperiness and fattiness perceptions than gels made from simultaneous milk and soy protein aggregation. This study suggested that it is possible to generate desirable texture properties from a mixture of soy protein and milk proteins, and that it is of fundamental importance to fine tune the structure within the matrix to obtain optimal texture perception. / NSERC, Soybean Utilization Fund

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 126-137). Also available on the Internet.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 126-137). Also available on the Internet.