With the purpose of obtaining a beverage with a good protein quality and good sensory characteristics, rice and soybean were mixed at different ratios, 90:10; 80:20; 70:30; 60:40 and 50:50%, respectively. Mixtures were subjected to an extraction procedure and, after the addition of 0.5% citric acid, boiled for 15 min, then, followed by the addition of 15% sucrose. Chemical analysis of the resulting formulations indicated that protein levels increased from 0.77 to 1.40% as the soybean content in the mixture increased. Better essential aminoacids profiles were obtained in beverages containing 20, 30 and 40% soybean. However, the formulation with 30% was considered to be the best one. The beverage containing 50% soybean presented lower levels of sulphur-containing aminoacids thus diminishing the quality of essential aminoacids profile. Sensory evaluation results indicated that the formulations obtained from mixtures containing 10, 20, 30 and 40% of soybean presented a pleasant appearance, flavor and body. Formulations prepared from mixture containing both 20 and 30% soybean were the most preferred by the consumer-type panelists.
Formulated beverage; rice; soybean
