Abstract：
:The juice industry has undergone a continuous innovation to satisfy the increasing healthy food demand by developing, among others, beverages based on fruits and milk or soybeans. The comparison among the sensory attributes between nineteen commercial mixed beverages showed significant differences in colour, sweetness, acidity, and consistency. Sucrose and citric acid were found in large proportion due to their natural presence or their addition. Potassium was the major macromineral (148-941 mg/L), especially in soy beverages. The low concentration of sodium in soy drinks is a healthy characteristic. The profile of inorganic anions has been included for the first time. Sulphate (39-278 mg/L) and phosphate (51-428 mg/L) were the predominant anions. High correlations were found between the percentage of fruit and consistency, fructose, malic acid, potassium and phosphate content (r(2)>0.790). Based on the data obtained, these beverages show pleasant organoleptic characteristics and constitute a good source of essential nutrients for regular consumers.
journal_name
Food Chemjournal_title
Food chemistryauthors
Andrés V,Tenorio MD,Villanueva MJdoi
10.1016/j.foodchem.2014.10.136subject
Has Abstractpub_date
2015-04-15 00:00:00pages
1100-6eissn
0308-8146issn
1873-7072pii
S0308-8146(14)01710-5journal_volume
173pub_type
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